Apple Galette

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An apple galette is the perfect fall dessert! This easy recipe is packed with a fresh apple taste and a touch of cinnamon, and created with a homemade crust that will make you swoon.

Prep Time20

Cook Time40

Chill Time45

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: apple dessert, apple galette, fall dessert

Servings: galettes, about 7 inch diameter each

Calories: 1536kcal

Author: Kasey Schwartz

Equipment

Mixing bowls
Rubber spatula
Rolling Pin
Baking sheet trays
Parchment paper
peeler
Measuring cups
measuring spoons

Ingredients

Dough

2 cups all purpose flour
1 Tablespoon white sugar
1 teaspoon salt
½ cup unsalted butter very cold cubes (you can flash freeze it before)
1 cup sour cream at least 20% (18% should be okay too)

Filling

4 medium apples (royal gala, golden delicious, jona gold), sliced into thin wedges
1 teaspoon lemon juice
2 teaspoon cornstarch
2 teaspoons ground cinnamon
2 Tablespoons unsalted butter cold
4 Tablespoons brown sugar I used demerara (or other regular brown sugar with larger crystals)
1 egg yolk beaten

Instructions

In a large bowl combine flour, sugar, and salt. Add in very cold butter, small cubes and massage until it looks and feels crumbly.
2 cups all purpose flour, 1 Tablespoon white sugar, 1 teaspoon salt, ½ cup unsalted butter
Follow with cold sour cream, and stir to combine until the batter comes together. You have to work fast or use a food processor.
1 cup sour cream
Shape into a large ball and divide into 2. Roll each into 2 smaller balls and tightly wrap with plastic wrap. Transfer to the fridge for 45 minutes. Once you are ready to take out the dough, prepare the next step first.
Slice the apples (about ⅛ inches thick), drizzle them with lemon juice to prevent too much browning (they will still brown a little, which is fine too).
4 medium apples, 1 teaspoon lemon juice
Cover with wet kitchen towel on top. You’ll need 1 large baking sheet per each galette. If the oven is smaller, just work with one ball at a time, keeping the other one in the fridge for longer. It’s okay, you can refrigerate the dough for 3-4 days.
Preheat the oven to 350F (180C). Remove the dough from the fridge, discard the plastic wrap. Place each ball onto parchment paper.
Roll the dough out in a flat circle, about 10 inches wide. Sprinkle little flour for easier handling. If the edges are not even, it’s okay, we can hide and ‘’even’’ them out with just fingerstips. It’s a rustic galette, after all! The dough should not be sticky if refrigerated properly, you should be able to easily work with it. It will start to become sticky the longer it sits on the kitchen counter.
Once ready, transfer the dough with the parchment paper onto the baking sheet. Sprinkle cornstarch all over the center part of the galette (where you’re going to layer the apples), 1 tablespoon per 1 galette.
2 teaspoon cornstarch
Arrange apple slices in the middle of the galette leaving about 1 ½ to 2 inches on the outer edges that we are going to fold in very soon.
Dust the apples with cinnamon, about 1 teaspoon per galette. Top with cold butter cubes, 1 tablespoon per galette. Fold in the edges and generously brush with beaten egg yolk. Sprinkle brown sugar all across the galette, or just the edges (personal preference).
4 Tablespoons brown sugar, 2 Tablespoons unsalted butter, 2 teaspoons ground cinnamon, 1 egg yolk
Bake for 40-50 minutes until the edges become beautifully golden brown.
Remove from the oven, let cool and enjoy as it is or top with peach, apricot or berry jam and enjoy right away. Or tangy caramel sauce with vanilla bean ice cream sounds great too!

Nutrition