Apple Puff Pastry Galette
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.
Servings: 8
Calories: 380kcal
Ingredients
Puff Pastry
- 14 ounces store-bought puff pastry
- 1/3 cup apricot jam Smucker's recommended
Apple Filling
- 3-4 large (510 grams) large Granny Smith apples
- 2 tablespoons (28 grams) unsalted butter melted
- 3 tablespoons (38 grams) granulated sugar
Egg Wash
- 1 large (50 grams) egg
- 1 teaspoon water
Apricot Glaze
- 1/4 cup apricot jam
- 1 tablespoon water
Instructions
Puff Pastry
- 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. Put the puff pastry in the refrigerator
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
- Remove the puff pastry from the refrigerator. Brush the surface with the apricot jam. Leave a 1-1/2-inch boarder. 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.
Apricot Glaze
- 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.
Notes
Types of Apples: This galette tastes best when served with tart apples. Other varieties that work in this recipe are Honeycrisp, Fuji, and Braeburn.
Puff Pastry: Follow the directions on the puff pastry package for thawing the pastry in the refrigerator. If you thaw it on the counter, there will be excess water which will make the puff pastry damp and hard to roll out.
Egg Wash: If you’re allergic to eggs, you can brush the puff pastry with cream.
Nutrition
Calories: 380kcal | Carbohydrates: 42g | Protein: 5g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 137mg | Potassium: 135mg | Fiber: 3g | Sugar: 15g | Vitamin A: 182IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 2mg