This Rustic Apple Galette is a quick, easy, and crowd-pleasing dessert baked in buttery puff pastry. The combination of tart apples, raisins, sugar, and a hint of spices creates a treat that any apple lover will enjoy. With just a few simple tips, you can avoid common pitfalls and ensure your galette turns out perfectly crisp rather than soggy.
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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!
What is a galette?
A galette consists of a single layer of pastry dough, rolled out flat, with fillings placed in the center. The edges of the dough are folded over the filling to create a crust that partially covers the filling, giving it a rustic, open-faced appearance
This rustic apple galette is simple to make and is a great recipe to bake up with school age children. Enjoy making this recipe! I promise your home will smell amazing for hours after it is out of the oven!
Ingredients
Gather the following ingredients to make your apple galette:
- Apples - use firm baking apples such as Granny Smith, Honeycrisp, Gala, etc...
- Granulated sugar - used for softening apples
- Puff pastry - you need one sheet of puff pastry. If using frozen puff pastry, defrost according to manufacturer's instructions. To make your own puff pastry check out my recipe here.
- Raisins - adds a more taste, texture and color
- Lemon juice - optional. Tossed with apples to prevent browning.
- Brown sugar - use light or dark brown sugar
- Ground cinnamon, ground nutmeg, cornstarch and salt
- Egg - lightly whip egg brush on pastry before baking
- Raw sugar - sprinkled over top of pastry before baking - may replace with granulated sugar
Instructions
The first step in this apple galette recipe is macerating the apples after chopping them into slices. Macerating draws out the natural juices from the apples. This helps prevent them from shrinking during baking, which can result in a large gap between the pastry and apples. Additionally, this process will prevent the dreaded soggy bottom.
1 - Peel, core and chop apples into ¼" slices. Combine apples and raisins in a bowl and toss with 1 tablespoon lemon juice. Add ½ cup granulated sugar and stir until apples are coated. Cover with a kitchen towel and set aside for one hour.
2 - Sprinkle a worksurface with flour. Rollout puff pastry to a 12" square. Place puff pastry in refrigerator and prepare filling (note: Puff pastry contains a large amount of butter compared to other pastries. For this reason I recommend keeping pastry cold after rolling out).
3 - Drain juices from macerated apples and return to the original bowl.
4 - Sprinkle cornstarch, brown sugar, cinnamon and nutmeg over apples. Stir to coat apples evenly.
5 - Mound apples and raisins in middle of pastry. Leave 2 inches on all sides of the pastry free from apple filling. Brush exposed pastry with a whipped egg. Begin folding pastry edges over filling.
6 - Continue folding pastry over filling. Apply egg wash as needed to ensure pastry adheres to itself. Brush outside of pastry with egg wash and sprinkle on raw sugar. Place in refrigerator and heat oven to 400° F.
Rustic apple galette baking tips:
- The apple galette bakes at a high temperature (400°F). This helps create the flaky layers that are synonymous with this dessert.
- Bake for 24 - 28 minutes.
- Check galette after 20 minutes. If the pastry is starting to burn, place a sheet of foil with steam holes cut out over galette. The final color should be a dark gold with some darker caramel colored hints.
- Cool completely before serving and place a dollop of ice cream and/or a drizzle of caramel sauce on each plate.
Storage
Place galette in an airtight container and store at room temperature for up to 2 days. The finished dessert does not freeze well.
More apple desserts
Want more apple dessert recipes? Check out the following:
"Guh-let" The French use this term in their cuisine to designate flat, round or freeform crusty cakes and pie.
I hope you enjoy this rustic apple galette!
📋 Recipe
Rustic Apple Raisin Galette Recipe
Equipment
- 1 Baking Sheet Pan
- 1 Parchment paper or silicone baking mat
- Measuring cups and spoons
- 1 Apple peeler
- 1 Knife and cutting board
- Mixing bowls
- 1 Colander
Ingredients
- 2 Lbs. Apples Baking apples e.g. Granny Smith, Honey Crisp, etc...
- ½ Cup Granulated Sugar
- ¼ Cup Raisins
- 1 Tablespoon Lemon Juice
- 1 Sheet Puff Pastry, defrosted
- ⅓ Cup Brown Sugar
- 2 Tablespoons Corn Starch
- ½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Nutmeg
- 1 Large Egg, lightly beaten
- 1 Tablespoon Raw Sugar
Instructions
Macerate Apples
- Peel, core and chop apples into ¼ inch slices.2 Lbs. Apples
- Place apples and raisins in a large bowl. Add lemon juice and toss gently. Note - this helps prevent apples from browning.¼ Cup Raisins, 1 Tablespoon Lemon Juice
- Add granulated sugar and toss until apples are coated.½ Cup Granulated Sugar
- Set aside for one hour.
Galette
- Generously sprinkle flour on worksurface and roll out puff pastry to a 12" square. Place rolled pastry on baking sheet lined with parchment paper (or silicone baking mat). Place in refrigerator while preparing filling.1 Sheet Puff Pastry, defrosted
- Pour macerated apples and raisins into a colander placed over a bowl. Discard the juices.
- Sprinkle cornstarch, brown sugar, salt, cinnamon and nutmeg over apples and raisins. Toss to coat fruits evenly.⅓ Cup Brown Sugar, 2 Tablespoons Corn Starch, ½ teaspoon Salt, 1 teaspoon Ground Cinnamon, ½ teaspoon Nutmeg
- Pile the apples and raisins in the center of the puff pastry, leaving about a 2-inch border all around—this edge will be folded over the filling.
- Lightly beat an egg, then use a pastry brush to gently coat the exposed puff pastry with the egg wash.1 Large Egg, lightly beaten
- Begin folding pastry over filling (leave a middle opening of at least 2 inches to allow steam to escape. Continue to apply egg wash to pastry to ensure it adheres to itself.
- Brush egg wash on exposed pastry. Sprinkle generously with raw sugar.1 Tablespoon Raw Sugar
- Return assembled galette to refrigerator (note - this allows the dough to relax while the oven heats up).
- Heat oven to 400℉ (205℃).
- Bake for 24 - 28 minutes. Pastry should be a dark golden color.
- Let galette cool on pan for 20 minutes and transfer to cooling rack to cool completely.
- Enjoy!
Video
Notes
- Place the galette in an airtight container and store at room temperature for up to 2 days. The finished dessert does not freeze well.
Kimberley Asante says
This Rustic Apple Galette is absolutely mouthwatering! I love how you’ve combined the simplicity of a galette with the rich, comforting flavors of apples—thanks for sharing this delightful recipe!
Ben says
This is so good! I love the rustic crust. Galettes are my favorite because I like just a little crust. Regular pies have too much for me.
Beth says
This galette will be my go-to dessert for company. It's beyond simple to make—dough by hand!
Karen J says
Delish galette! Never thought to do that with the apples, but it makes a world of difference.
Suzanne says
Delicious ? and no soggy pie bottom!
Andy T says
Puff pastry and apples make the perfect galette! This recipe works well and I had not thought to macerate the apples - the apples were still juicy enough and it wasn't a soggy mess. Great explaination in the video.
Edna W says
This is one of those recipes that will be a regular in my dessert offerings. I added crunchy walnuts but made the rest of the recipe as described. The combo of raisins and apples in the puff pastry is lovely.
KeelyBlogger says
This was a simple recipe to make. You are correct, no soggy bottom!
Sara says
Great tip to prevent a soggy bottom. Thanks!
Ally says
Awesome dessert! Love anything in puff pastry. Never thought to macerate the apples.