Apple Galette
User Reviews
5.0
18 reviews
Excellent
Apple Galette
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All the flavors of apple pie, but half the work. This Apple Galette is perfect for an easy and delicious dessert!
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Ingredients
- 3 apples
- 1/2 teaspoon ground cinnamon
- 2 tablespoons honey
- 2 tablespoons unsalted butter (thinly sliced)
Pastry:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons granulated or cane sugar
- 1/3 cup all-vegetable shortening
- 3 to 5 tablespoons warm water
- 1 egg plus 1 teaspoon of water for the egg wash
- cane, turbinado, or raw sugar to sprinkle on top
Instructions
- Halve and core the apples and slice them crosswise 1/4 inch thick. Set aside.
- In a bowl, combine all the dry ingredients. Add the shortening and combine until you have the consistency of small crumbs.
- Slowly drizzle water by the tablespoon until the dough holds together enough to form a ball. If too dry, add the remaining water, and combine until the dough comes together.
- Place dough on a lightly floured parchment sheet, roll out the pastry to a 12 to 14-inch circle and transfer to a large rimmed baking sheet.
- Preheat oven to 400 degrees F.
- Decoratively arrange the apple slices on top leaving a 1-inch border.
- Drizzle honey and sprinkle cinnamon over apples.
- Fold the pastry edge up and over the filling. Brush egg wash onto crust. Dust cane sugar over dough and apples.
- Top galette with pieces of butter before baking.
- Bake galette for 40 to 45 minutes, until the pastry is nicely browned and crisp, and all of the fruit is tender.
Notes
- Optional Variations:
- Optional Variations:
- Extra Easy - Short on time or patience? Feel free to substitute frozen pie dough or puff pastry, available year-round in the frozen section of most grocery stores.
- Make ahead: Dough can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 3 months.
- Bake: The crust of a galette is thin, so it has the potential to burn quicker than a pie crust. Keep the galette in the center of the oven, rather than the bottom or top of the oven.
- Serve: Serve warm or at room temperature with a dollop of vanilla ice cream.
- Storage: Galette is best eaten the day it is baked. Store leftovers, loosely covered, at room temperature for up to 2 days.
- Gluten-Free - Swap in your favorite cup-for-cup GF all-purpose flour blend to make a celiac-friendly dessert. Make sure to rest the dough for a minimum of 30 minutes if you make the switch — GF flour is "thirstier" than wheat flour and needs time to absorb some of the latent moisture from the dough to avoid ending up grainy.
- Extra Easy - Short on time or patience? Feel free to substitute frozen pie dough or puff pastry, available year-round in the frozen section of most grocery stores.
- Add-Ins - Consider gussying up your galette by adding in tart cranberries, crunchy pecans, or a drizzle of caramel sauce for a fun twist.
- Vegan - Follow the instructions for making the fruit galette dairy-free, use agave or maple syrup in place of honey, then use one of these 21 vegan egg-wash substitutes.
- Dairy-Free - Use your favorite dairy-free butter alternative. Top with dairy-free ice cream, whipped coconut cream, or vegan caramel sauce.
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
35g
(12%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Trans Fat
2g
Cholesterol
10mg
(3%)
Sodium
99mg
(4%)
Potassium
125mg
(4%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
166IU
(3%)
Vitamin C
4mg
(4%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 2g | 100% |
| Cholesterol | 10mg | 3% |
| Sodium | 99mg | 4% |
| Potassium | 125mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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