This easy Puff Pastry Apple Galette is a rustic, golden-brown dessert with flaky pastry and a warm, cinnamon-spiced apple filling. Perfect for a quick treat, it comes together effortlessly with simple ingredients. Serve it warm with ice cream for a cozy indulgence, or enjoy it plain for a light, crispy delight!
Ingredients Needed
- 4 Large apples, peeled and sliced
- 5 tbsp (75g) Brown sugar
- 2 tbsp (16g) All-purpose flour / Plain flour
- 2 tsp Ground cinnamon
- 1 tsp Pure vanilla extract
- 2 tbsp (30ml) Lemon juice
- 1 Egg, beaten
- 1 Sheet frozen puff pastry, thawed according to package instructions
- 1 tbsp Coarse sugar (optional)
How To Make Puff Pastry Apple Galette
- Preheat the oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- Prepare the apple filling: In a medium bowl, combine apples, brown sugar, flour, cinnamon, vanilla, and lemon juice. Toss until apples are well coated. Set aside.
- Roll out the pastry: On a lightly floured surface, roll the puff pastry into a roughly 14-inch (35cm) circle.
- Assemble the galette: Transfer the rolled-out pastry onto the prepared baking sheet. Place the apple mixture in the center, leaving a 2-inch (5cm) border.
- Fold the edges: Gently fold the pastry edges over the filling, keeping the center exposed.
- Brush and sprinkle: Brush the folded pastry edges with the beaten egg. Sprinkle with coarse sugar if desired.
- Bake: Place in the oven and bake for 20-25 minutes or until the crust is golden brown.
- Serve: Remove from the oven and let cool slightly. Serve warm with ice cream for a delicious treat. Enjoy!
Recipe Tips
- Use firm apples: Choose apples like Granny Smith, Honeycrisp, or Braeburn for the best texture. Soft apples can become too mushy when baked.
- Chill the pastry before baking: After assembling, place the galette in the fridge for 10 minutes. This keeps the pastry crisp and flaky.
- Don’t overfill: Too many apples can make the crust soggy and cause leaks. Keep the layer even and not too thick.
- Seal the edges well: Gently press the folded pastry edges to prevent them from unfolding while baking.
- Watch the oven closely: Every oven is different! Start checking at 20 minutes to ensure the crust turns golden but doesn’t burn.
How To Store Leftovers?
Let the leftover galette cool to room temperature. Then, place it in an airtight container or wrap it tightly in plastic wrap. Store in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 slice (1/6 of galette)
- Calories: 505
- Total Fat: 25g
- Saturated Fat: 6g
- Cholesterol: 47mg
- Sodium: 170mg
- Potassium: 210mg
- Total Carbohydrate: 68
- Dietary Fiber: 5g
- Sugars: 32g
- Protein: 6g
Try More Puff Pastry Desserts:
Puff Pastry Apple Galette
Description
This easy Puff Pastry Apple Galette is a rustic, golden-brown dessert with flaky pastry and a warm, cinnamon-spiced apple filling. Perfect for a quick treat, it comes together effortlessly with simple ingredients. Serve it warm with ice cream for a cozy indulgence, or enjoy it plain for a light, crispy delight!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- Prepare the apple filling: In a medium bowl, combine apples, brown sugar, flour, cinnamon, vanilla, and lemon juice. Toss until apples are well coated. Set aside.
- Roll out the pastry: On a lightly floured surface, roll the puff pastry into a roughly 14-inch (35cm) circle.
- Assemble the galette: Transfer the rolled-out pastry onto the prepared baking sheet. Place the apple mixture in the center, leaving a 2-inch (5cm) border.
- Fold the edges: Gently fold the pastry edges over the filling, keeping the center exposed.
- Brush and sprinkle: Brush the folded pastry edges with the beaten egg. Sprinkle with coarse sugar if desired.
- Bake: Place in the oven and bake for 20-25 minutes or until the crust is golden brown.
- Serve: Remove from the oven and let cool slightly. Serve warm with ice cream for a delicious treat. Enjoy!
Notes
- Use firm apples: Choose apples like Granny Smith, Honeycrisp, or Braeburn for the best texture. Soft apples can become too mushy when baked.
- Chill the pastry before baking: After assembling, place the galette in the fridge for 10 minutes. This keeps the pastry crisp and flaky.
- Don’t overfill: Too many apples can make the crust soggy and cause leaks. Keep the layer even and not too thick.
- Seal the edges well: Gently press the folded pastry edges to prevent them from unfolding while baking.
- Watch the oven closely: Every oven is different! Start checking at 20 minutes to ensure the crust turns golden but doesn’t burn.
Puff Pastry Apple Galette