This Apple Galette is a quick, easy and crowd-pleasing dessert baked in a buttery puff pastry. The combination of tart apples, raisins and just enough spices and sugar make this a dessert to please the palette of any apple lover. With just a few simple tips you can avoid the common pitfalls that will leave your galette a soggy mess.
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What is a galette? It is similar to a pie but it has a more rustic look, is freeform and you don’t need a pie tin…just a cookie sheet. How to you pronounce it? “Guh-let” The French use this term in their cuisine to designate flat, round or freeform crusty cakes and pie.
Be creative with this dessert! Instead of raisins consider using chopped, dark pitted cherries, craisins, shredded cheddar cheese, etc… You are only limited by your imagination!
This pastry is simple to make and it is a great recipe to bake up with school age children. Enjoy making this recipe and I promise your home will smell amazing for hours after it is out of the oven!
Tips for Making the Perfect Apple Galette
- Any baking apple will work well for this recipe such as Fuji, Granny Smith, Honey Crisp, etc…
- Macerate the apples and raisins in sugar for at least an hour to draw out any excess juices from the apples. This will prevent the apples from shrinking during baking leaving a gap between the pastry and the filling. Additionally, it will prevent the dreaded soggy bottom.
- This recipe uses puff pastry. You may make your own if you are a purist, but the store bought brands in the freezer aisle work wonderfully.
- Chilling the Pastry:
- The puff pastry contains a large amount of butter compared to other pastries. For this reason I recommend keeping the pastry cold after rolling it out. Additionally, once the galette is assembled I will return it to the refrigerator while the oven heats up.
- Assembling the Galette:
- After rolling your puff pastry to approximately 12″ square cut off the corners so you have a rough circle shape.
- Brush the pastry with an egg wash. This will form a barrier between the pastry and the apples which will help prevent a soggy crust.
- Mound the apple filling in the middle of the pastry. Brush more egg wash around the edges and begin folding the dough over the apples. Apply additional egg wash as needed so the pastry sticks to itself.
- Leave a 1″ to 2″ inch gap on the top to allow steam to escape while baking.
- Brush the exterior with egg wash and generously sprinkle with raw sugar.
- Baking the Galette:
- The galette needs to bake at a high temperature (400°). This will help create the flaky layers that are synonymous with the dessert.
- Check the galette after 20 minutes. Place a sheet of foil with steam holes cut out over the pastry if it is beginning to burn. The final color should be a dark gold with some darker caramel colored hints.
- Cool the galette completely before serving and place a dollop of ice cream and/or a drizzle of caramel sauce on each plate.
Rustic Apple Raisin Galette
- 2 Lbs. Apples (Granny Smith and/or Honey Crisp)
- 100 Grams Granulated Sugar for Macerating Apples (½ Cup)
- ¼ Cup Raisins
- 1 Tbsp Lemon Juice
- 1 Sheet Puff Pastry, defrosted
- 70 Grams Brown Sugar (⅓ Cup)
- 2 Tbsp Corn Starch
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- ½ tsp Nutmeg
- 1 Large Egg, lightly beaten For brushing pastry exterior
- 1 Tbsp Raw Sugar For pastry exterior
- Peel, core and chop apples into ¼ inch slices.
- Place apples and raisins in a bowl, add one tablespoon lemon juice (to prevent browning) and toss apples.
- Add 100 grams (½ cup) granulated sugar and toss until apples are coated.
- Set aside for one hour.
- Generously sprinkle flour on worksurface and roll out puff pastry so it is a 12" square. Place rolled pastry on cookie sheet lined with parchment paper (or Silpat) and place in refrigerator while preparing filling.
- Drain macerated apples and return to original bowl. Sprinkle cornstarch, brown sugar, salt, cinnamon and nutmeg over apples and toss to coat apples evenly.
- Lightly beat an egg.
- Mound apples up in the middle of the puff pastry.
- Lightly brush corners of the pastry with the egg wash.
- Begin folding pastry over apple filling (leave a middle opening of at least 1 ½ inches to allow steam to escape. Continue to apply egg wash to pastry to ensure it adheres to itself.
- Brush egg wash on outside of galette. Sprinkle generously with raw sugar.
- Return assembled galette to refrigerator.
- Heat oven to 400°
- Bake at °400 degrees for 24 – 28 minutes. Pastry should be a dark golden color.
- Let cool on pan for 10 minutes and transfer to cooling rack to cool completely.