Apple galette is just as delicious as an apple pie, but much easier to make. This delicious fall dessert is simple, yet impressive with a flaky puff pastry crust filled with tart Granny Smith apples topped with a sweet tangy apricot glaze. Serve it with a scoop of vanilla ice cream for an indulgent delectable dessert.
This apple galette recipe has just 6 ingredients, is easy to follow, and produces consistently delicious results every time. The puff pastry crust is light and flaky, while the apple filling is sweet and tart. If you’re new to pie making a galette is a great place to start to build your confidence.
What is a Galette?
A galette is a free-form tart similar to a pie but much easier to make. It's a great dessert to make when you want all the flavors of pie but with less work. It's made of pie dough wrapped around a filling, typically fruit as in this blackberry galette, but you can also make savory, as in this mushroom galette.
The dough is folded up around the filling, creating a rustic, uneven crust. So if you can fold the dough over the fruit you can make a galette.
In the case of this apple puff pastry galette, I've made it even easier by using store-bought puff pastry. The best part is that you'll receive oohs and aahs any time you serve this beautiful and tasty dessert.
Apple Puff Pastry Galette Ingredients
Here are the ingredients you'll need for this delicious apple dessert:
- Granny Smith Apples:: For this recipe I used tart Granny Smith apples. The tart apples pairs really well with the richness of the puff pastry and the sweetness of the apricot jam.
- Apricot Jam: The apricot jam is used to glaze the apples after baking. The glaze adds a beautiful shine to the apples and the combination of the apricot and apple is really good.
- Large Egg: The egg is used to make an egg wash for the puff pastry.
- Unsalted Butter: We brush the apples with melted butter right before we put the galette in the oven.
- Granulated Sugar: There’s only a little sugar in this recipe. Sprinkle the sugar over the apples just before placing the galette in the oven. It prevents the apples from browning excessively during baking.
- Store-Bought Puff Pastry: This recipe is made extra easy by using store-bought puff pastry. My preferred and recommended brand is Dufour. It’s all butter and bakes up beautifully in the oven. If you want an extra challenge you can make your own puff pastry by following my Homemade Puff Pastry recipe.
NOTE: It’s essential that you follow the directions on the puff pastry packaging for thawing out the dough. Following those directions will make the puff pastry easier to handle and roll out.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make the Apple Galette
Before you start, the assembled unbaked galette will need to chill in the refrigerator for 45 minutes, so make sure you have room in your refrigerator for the galette. Since the prepared galette is 8-10 inches I’m able to use a 10x12-inch cutting board which fits easily into my refrigerator and holds the galette.
Step 1: Wash any excess dirt off the apples and peel them. This recipe calls for 3 apples, but you may not use all of them in the filling.
Step 2: Remove the thawed puff pastry dough from the refrigerator, place it on a well-floured work surface, and gently open the sheet of puff pastry.
Step 3: With the rolling pin, roll the puff pastry dough out to a 12-inch inch circle. Always pay attention to if the dough is sticking to the work surface.
If at any time it starts to stick, add more flour to the surface.
If you bought the brand Dufour, it comes in a single 14-ounce piece which is enough to roll out to a 12-inch circle. If you're using a piece of puff pastry that weighs less like 10 or 12 ounces roll the dough out to a 10-inch circle
Step 4: Fold the dough in half and move it to a large piece of parchment paper. Dock the center of the dough several times with a fork and leave a 1-1/2-inch border.
Step 5: With the apples in the upright position and the stem pointing skyward, cut down and around the cores to remove the flesh in 4 lobes (you’ll be left with a square-shaped core).
Step 6: Set the lobes flat-side down and slice the apple lengthwise into 1/8-inch slices, making them as even as possible.
Try to keep the apple slices together in their original shape so you can fan them out onto the puff pastry.
Step 7: Spread the apricot jam over the surface of the puff pastry. Leave a 1-1/2-inch border
Step 8: Working with one lobe at a time, fan out the apple slices and arrange them over the bottom of the puff pastry. Leave a 1-1/2 inch border all the way around.
Arrange the apples in whatever pattern you would like - the fan pattern you see above, a spiral pattern, or just layer the apples onto the puff pastry.
Step 9: Fold the puff pastry over the apples. Chill the assembled galette in the refrigerator for at least 45 minutes and up to 2 hours.
Step 10: Remove the galette from the refrigerator. Brush the apples with melted butter, then sprinkle with 2 tablespoons of granulated sugar.
Start preheating the oven to 400 degrees F about 15 minutes before you’re ready to start baking the galette.
Step 11: Bake the galette until the puff pastry is dark golden brown. You should see plenty of layers on the open edges of the galette
Step 12: Remove the galette from the oven and place the on a wire rack to cool.
While the galette is cooling, make the apricot jam glaze. Brush the apricot glaze over the apple filling while it is still warm. Let the galette cool for another 30 minutes before serving.
How to Store
The apple galette is good at room temperature the it is baked. Wrap leftover galette in plastic wrap or place it in an airtight container and store for up to 4 days.
Pro Tips for Making This Recipe
- Be prepared. It takes at least a couple of hours to thaw the puff pastry in the refrigerator so make sure you have allowed enough time thaw out the puff pastry and bake the galette.
- When rolling out the puff pastry keep the dough cold. Roll the dough out from the center in one direction to maintain an even thickness.
- Brush the inside edges of the puff pastry with egg wash to help it stay in position as the galette bakes.
- Don't overfill the galette. It's okay if you don't use all the apples. Leave enough space so you're able to fold the dough over the fruit.
- For a less tart galette use Golden Delicious or Braeburn apples.
If you make this apple galette please leave a rating and a comment below.
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If You Like This Recipe, Try These Recipes
Apple Puff Pastry Galette
- 14 ounces store-bought puff pastry
- 3-4 large (510 grams) large Granny Smith apples
- 2 tablespoons (28 grams) unsalted butter melted
- 3 tablespoons (38 grams) granulated sugar
- 1 large (50 grams) egg
- 1 teaspoon water
- 1/4 cup Smucker’s apricot jam
- 1 tablespoon water
- Follow the package directions for thawing out the puff pastry in the refrigerator.
- If using store-bought puff pastry I recommend using the Dufour brand. It comes in a single 14-ounce sheet that is perfect for this recipe.
Roll Out the Puff Pastry
- Remove the puff pastry from the refrigerator, and gently unfold it. It should still be cold and firm, but soft enough to easily roll out.
- Lightly flour your work surface. Roll out the dough into a 12-inch circle. As you roll out the dough rotate the dough one-quarter turn after each pass of the rolling pin. If at any time the dough sticks, add more flour to the work surface.
- Fold the dough in half and lift it onto a parchment paper (18x12-inches). Move the parchment paper with the dough onto a cutting board or the back of a baking tray that is large enough to hold the galette but small enough to fit into your refrigerator. Prick the surface of the puff pastry with a fork several times. This will help the puff pastry stay flat as it bakes.
Slice the Apples
- Peel the apples. With the apples in the upright position and the stem pointing skyward, cut down and around the cores to remove the flesh in 4 lobes (you’ll be left with a square-shaped core). Set the lobes flat-side down and slice the apple lengthwise into 1/8-inch slices, making them as even as possible. Try to keep the lobes together in their original shape.
Assemble the Galette
- Working with one lobe at a time, fan out the apple slices and arrange them over rolled out puff pastry, tightly arranging and shingling them (you may not use all the apple slices). Brush the inside border of the puff pastry with egg wash. Fold the edges of the dough over the apples. The border should be about 1-2 inches wide. Brush the exposed puff pastry edge with the egg wash.
- Refrigerator the assembled galette for 45 minutes. Preheat the oven to 400 degrees F before the galette is removed from the refrigerator.
- Melt the butter in the microwave just until it is melted. If there is a small unmelted piece left that is okay. Brush the melted better over the apples, but not the puff pastry. Brush the puff pastry one more time with the egg wash.
- Sprinkle 1 teaspoon of the granulated sugar over the puff pastry. Sprinkle the remaining sugar over the apples. The sugar not only adds a little sweetness to the apples, but it acts as a barrier and keeps the apples from browning as the galette bakes.
- Bake the galette until the puff pastry has puff up and turned a dark golden brown. Remove the galette from the oven and place it on a wire rack to cool.
- As soon as the apple galette is removed from the oven make the apricot glaze. Place the apricot jam and 2 tablespoons of water in a microwave safe dish and heat the mixture until the mixture is hot (you see the mixture bubbling up). Remove from the microwave and strain the jam through a fine mesh strainer to remove any solids.
- Brush the apples with the apricot glaze and let it the galette finish cooling. This galette can be served warm, and tastes really good when served with ice cream.