Puff Pastry Apple Galette


Total Time:

1 hour



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.

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

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 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine French
Servings 8 people


  • 1 sheet frozen puff pastry thawed
  • 1 1/2 cups almonds lightly toasted
  • 2/3 cup sugar
  • 1/4 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
  • 1/2 lemon
  • 1 egg beaten with 2 teaspoons water
  • Vanilla ice cream for serving
  • Salted caramel sauce for serving optional


  • 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.

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

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Recipe Rating


  1. Morgan

    Beautiful- must make for Thanksgiving! I don’t have a cast iron pan- what could I use instead?

  2. Lucy

    Could this be made ahead? I’m taking dessert to the in-laws on Thursday and wondering if I could make it at home ahead of time.

  3. cakespy

    I forget what the question was, but this free-form tart is definitely the answer.

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  5. jessie @ cakespy

    OH HOLY CURSE WORD WHY AM I NOT EATING THIS RIGHT NOW. Sorry, I’ll stop yelling 😉 Such a beautiful presentation and delectable flavors on this galette!


    Oh my goodness I’m SO making it this weekend! Caramel apple anything and I’m sold……and this has Ice cream too!!!

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  8. Teri

    Going to attempt this. Are the apples sliced with a mandolin? It looks like they are standing up vs. laying on top of each other, correct?

  9. Marcy

    My daughter made this to rave reviews! Now that summer is here, I’d like to use peaches instead of apples . Do I need to change any other recipe ingredients? Thanks.

    • Lauren

      Hi Marcy, how did your daughter’s use of this recipe with peaches turn out? Anything you learned by using peaches that would be helpful?

  10. Lauren

    Hi Gaby! Can this same recipe be made with peaches? Or would that be too much juice and make it soggy…

    • Gaby

      I haven’t made it with peaches so I can’t say for sure!