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!

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

5 from 3 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!
Serves 8 people
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients
  

  • 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

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.

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

52 Comments

  1. 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.

  2. 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!

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

  4. 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?

  5. 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.

    1. 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?

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

  7. I have a few people who are not fans of frangipane. Would you add anything else between the pastry and the apples or just leave it out completely?

  8. Just made apple galette and we loved it. It is gorgeous. However, a bit dry. Can/should I add a drop or two of honey? I hate tinkering too much but would love your thoughts. Thanks!

  9. This looks amazing! Would it be better to assemble the day before, or bake? If it’s baked, should it keep at room temp? Might be too hard on thanksgiving!

    1. puff pastry is tough to do ahead of time – best to do day of! But if you’re going for it – brush the apples with a little lemon juice to keep them from turning brown and store in the fridge, covered!

  10. Hi! So excited for this recipe. Question- Would I be buying raw or roasted almonds? I don’t think I’ve ever seen lightly toasted almonds at the grocery store. Assuming I’d buy them raw and toast?

  11. Do you think this would work with a regular pie crust? GF here so I can do a GF pie crust, but puff pastry not so much. Looks amazing!

  12. 5 stars
    This recipe is amazzzzzzing! It’s like eating your favorite almond croissant with
    caramelized apples. The almond filling was delicious, I used vanilla paste.
    I will definitely make this again and again!

  13. I want to make the gallette but have kids with nut allergies. Is there a alternative instruction for this step. Is it ok to
    Omit?

  14. 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.

  15. 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!

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