Kind of like an Apple Pie without all the work. This Puff Pastry Apple Galette is my take on the traditional French Tart. By using store bought puff pastry and a simple homemade apple filling, this comes together quickly. A wonderful fall dessert for any day of the week or even special occasions like Thanksgiving.
What is a Galette
Have you ever made a Galette? I love making them because they are much easier than a pie! As much as I love a great Classic Apple Pie, an easier Galette deserves it’s spot on the dessert table as well.
A galette is a an open faced pastry and fruit filled dessert that is baked on a baking sheet. They are easy to make and traditionally use short crust pastry. But for this recipe, I’m making it even easier by using store bought Puff Pastry.
Don’t miss Delicious Apple Desserts for Fall! More than a dozen desserts from pie to cheesecake to strudels to danishes and more!
Why Use Puff Pastry
Puff Pastry has it’s many uses and I always have it in the freezer. When you want to make a dessert or appetizer in a hurry, it becomes your best friend. You just need to thaw it out and then it’s ready to use.
You can usually find Puff Pastry in the freezer or the chiller section of your local supermarket. It usually comes in prerolled rounds or rectangles. Sometimes you will find it in block form. If this is the case, you just roll it out to it’s desired shape.
Here’s What We Need to Make The Puff Pastry Apple Galette
- Round sheet of puff pastry
- Apples
- Sugar
- Cinnamon
- Corn flour
- Lemon juice
- Egg
REMEMBER, The full recipe and instructions is always found in the recipe card at the end of the post.
How To Make This Galette Using Puff Pastry & Apples
- Peel & core the apples – I like to cut the apples as thin as I can for this recipe. Otherwise they won’t cook properly. So think really thin slices!
- Add apples to a large bowl – mix with the cinnamon, sugar, lemon juice, corn starch. Mix well to combine.
How To Assemble The Galette
- Unroll Puff Pastry sheet – lay the sheet on top of parchment paper. Place it directly on top of the baking tray. This will make it very easy to bake and you won’t have to move it after your formed it.
- Arrange apples in the center – I just kind of mound them all in and then spread them out leaving a 2 inch border like shown below.
- Fold the edges in – Like shown in the picture, fold all the edges in the entire way around. The idea is that is is a rustic tart, so you are not looking for perfection like in a pie.
- Brush the edges and sprinkle with sugar – Brush the entire pastry rim with the egg wash and then sprinkle over remaining sugar.
- Add butter to the filling – dot the little cubes of butter all over the apples. Don’t skip this as it adds so much flavour to to the galette.
- Bake – place in the oven in the lower 2/3rds of the oven between 30 – 40 minutes. the edges will be crisp and puffed up. The apples will be soft and golden.
Freshly Baked Apple Galette
Straight out of the oven and ready to enjoy. It’s best to let it sit for about 30 minutes before cutting into it. This will allow enough time for the juices to thicken in the galette. The edges will be very crisp as well as the base. The apples should be really soft.
Tips for Getting The Apple Galette Just right
- Don’t over stuff the Galette – over stuffing will most likely not allow the base to bake properly and you could end up with it being soggy.
- Use cooking apples – Apples like Granny Smith, Pink Lady or Honeycrisp work really well.
- Cold puff pastry and cold butter is key – Cold puff pastry is easier to work with and bakes better in the oven.
Can I Make My Own Pastry For This Apple Galette
Yes, you can easily make your own Shortcrust Pastry or Puff Pastry. I kept this recipe really simple by using store bought Puff Pastry.
What’s Great To Serve with the Galette
This is great on it’s own or with ice cream, fresh whipped cream, Greek yogurt or or an elevated dessert, my Homemade Caramel Sauce. You just can’t go wrong with any of these options.
Your Perfect Easy Thanksgiving Dessert
Dessert doesn’t have to be complicated or time consuming. As much as I love my Meringue Topped Pumpkin Cheesecake, it’s a lot of work. So something like this Apple Galette could be prefect on your Thanksgiving table if you are short on time. Everyone will love it and they won’t even miss the pie!
Happy first day of fall friends and embrace with something delicious today! Let me know what you think of the Galette if you get a chance to make it and don’t forget to check out all the other Apple desserts on the blog by searching “apples” in the search bar.
Happy baking and I’ll be back in a couple of days.
Frequently Asked Questions
Typically, galettes take between 30 – 40 minutes to bake. Remember all ovens bake a little differently. It will be done when the pastry is completely puffed up and golden and the apples are soft. As well, the base of the galette will be a little crisp.
This is a common problem with galettes. To avoid the galette from going soggy, make sure not to over stuff it. As well, if you fruit contains too much liquid, drain a little off before filling the pastry.
There are two possible causes. The dough needs to be cold when you put it into the oven, so maybe your pastry was too warm. Another common problem is that your oven wasn’t hot enough. Puff pastry requires heat to get that rise.
Here’s Some More Fall Dessert’s You’ll Love
Puff Pastry Apple Galette
Ingredients
- 8 Apples peeled, cored and thinly sliced
- 1 10 inch sheet Puff Pastry thawed
- 4 tablespoon granulated white sugar divided
- 2 teaspoons cinnamon
- 4 tablespoons butter cold, cut into small cubes
- 1 tablespoon corn starch
- 1 tablespoon lemon juice
- 1 egg whisked for the egg wash
Instructions
- Preheat oven to 375 degrees f/180 degrees c. Have ready a large baking sheet.
- Peel, core and thinly slice the apples.
- Place the apples in a large bowl with 3 tablespoons of the sugar, cinnamon, corn starch and lemon juice. Stir to combine
- Unroll the thawed puff pastry and place on a sheet of parchment paper. Put it on top of the baking tray.
- Cover the puff pastry with the apples, allowing a 2-inch border. Fold the sides over the top of the apples.
- Dot small pieces of the cold butter over the top of the apples.
- Brush the edges of the pastry with the egg wash and sprinkle with remaining sugar.
- Bake for 30 – 40 minutes or until apples are cooked and the pastry is puffed and golden.
- Remove from oven and allow to set for about 30 minutes before cutting. Will keep for two days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Don’t over stuff the Galette – over stuffing will most likely not allow the base to bake properly and you could end up with it being soggy.
- Use cooking apples – Apples like Granny Smith, Pink Lady or Honeycrisp work really well.
- Cold puff pastry and cold butter is key – Cold puff pastry is easier to work with and bakes better in the oven.
Thanks For Stopping by & Hope To See You Soon!
There is no mention in the instructions about what to do with the cold butter
Sorry Lori, I had it in the step-by-step section but forgot it in the recipe card….oops! Fixing it now. You use the cold butter to cut into small pieces and place over the top of the apples in the galette. Hope this helps and sorry it was missing in the recipe card. This adds extra flavour to the filling as it bakes.