Puff Pastry Apple Galette

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Puff Pastry Apple Galette! I mean, if this isn’t the most gorgeous apple dessert you’ve ever seen, I don’t know what else is!

Puff Pastry Apple Galette from www.whatsgabycooking.com (@whatsgabycookin)

We're currently in London but as soon as we get back, we're entertaining  almost every night until the end of the year. Am I crazy... all signs point to yes! But that's besides the point! I'll be keeping the dinner parties easy with my favorite way to make fish, a really fun risotto and THIS for dessert!

All you need to start is some store bought puff pastry dough. Add to that an easy almond mixture that you’re going to have to control yourself around because it’s that good.  Plenty of thinly sliced apples (whatever your favorite variety is, that works!) And then the finishing touches… salted caramel sauce and VANILLA ICE CREAM. If you love this recipe, you have to make my mom's epic apple crisp recipe topped with all these things. Delicious.

Omg I can’t you guys. It’s everything I’ve ever wanted in life and more and you’d be silly not to add it to your dinner party menus this time of year! Puff Pastry Apple Galette here we come!

Puff Pastry Apple Galette

Author: Gaby Dalkin
4.9 from 7 votes
Puff Pastry Apple Galette! I mean, if this isn’t the most gorgeous apple dessert you’ve ever seen, I don’t know what else is!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 8 people

Ingredients
  

  • 1 sheet frozen puff pastry thawed
  • 1 ½ cups almonds lightly toasted
  • cup sugar
  • ¼ teaspoon kosher salt
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons unsalted butter melted
  • 4 large apples such as Granny Smith, peeled, cored and thinly sliced
  • ½ lemon
  • 1 egg beaten with 2 teaspoons water
  • Vanilla ice cream for serving
  • Salted caramel sauce for serving optional

Instructions
 

  • Preheat an oven to 425 degree F.
  • On a lightly floured work surface, roll out the puff pastry into a 16-by-14-inch rectangle. Carefully roll the pastry around your rolling pin and transfer it to a 9- or 10-inch ovenproof cast iron pan, pressing it gently into the bottom and up the sides of the pan. Refrigerate while you prepare the filling.
  • In a food processor, combine the almonds, sugar and salt and process until the almonds are finely ground. Add the eggs, vanilla and almond extracts and the melted butter and process until the mixture comes together. Set aside.
  • In a bowl, toss the apple slices with the lemon juice to coat.
  • To assemble the galette, pour the almond mixture into the pastry-lined pan and spread evenly. Arrange the apple slices evenly on top of the frangipane, overlapping them slightly. Fold the excess puff pastry back over the edges of the pan to form a rim or crimp the pastry decoratively. Brush the pastry with the egg wash.
  • Bake until the pastry is golden brown and the apples are tender, 40 to 45 minutes. Serve warm or at room temperature with a scoop of ice cream and salted caramel sauce on top. Serves 8.

Notes

The best part about a galette is the fact it is a rustic dessert. No worries about perfect pie crust edging! Also, make sure and use a firm apple that is good for baking, such as Granny Smith. This means it won't break down to mush in the oven and will look amazing.

Nutrition Information

Calories: 489kcal | Carbohydrates: 50g | Protein: 10g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 174mg | Potassium: 347mg | Fiber: 6g | Sugar: 28g | Vitamin A: 228IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photography by Matt Armendariz / Styling by Adam Pearson / Recipe lightly adapted from Williams Sonoma

51 Comments

  1. 5 stars
    came out great. My in-laws said it looked and tasted like it was from a patisserie. made my day! will definitely use this galette recipe again. Just a word of caution - watch the timing as the puff pastry can burn quickly so adjust your timing as needed.

  2. Hate to even have to ask this question, but I am… huge nut allergies here in the family… suggestions for substitute for almonds and almond extract? Your recipes and desserts are always amazing.

    BTW: never was a chocolate chip cookie fan until I started making your best chocolate chip cookies and your Dad’s cookie!!! OMG and in our freezer all
    The time.

    Thank you!

  3. Very elegant dessert when you're making dinner for another couple. The one thing I changed, only because I'm not an almond flavor fan, is I used cinnamon and 2 tsp. of vanilla. Some have different tastes, but I love almonds. This is an excellent dessert, thank you. I'm trying quite a few of yours. You chef, make many people happy.

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