Puff pastry apple galette is quick and easy to make. You’ll have a delicious apple treat full of the warm, cozy flavors of fall quicker than you can say apple pie. Perfect with ice cream, salted caramel sauce, or both!
(Excited to bake all things apple? Wow your family and friends with this apple crisp cheesecake. Want an everyday apple treat? Try apple crumble bars or apple crumble coffee cake. Both simple to make and so good.)
It’s fall and in our home, that means baking season!
From apples to pumpkins to pecans and everything in between, the crisp autumn air just makes me want to bake all day.
And just like in the summer when I go a little nuts over summer fruit, I usually go slightly gaga over apples. I’m too lazy a baker to make traditional apple pie or a proper apple tart though.
Happily, this easy apple galette recipe always delivers. It’s like your favourite apple pie or puff pastry apple tart but easier to make.
Let’s get to it.
What is a galette
A galette is a rustic, free-form fruit tart or pie that’s made of a thin layer of fruit on top of a buttery, crisp crust.
Unlike a traditional pie where the edges are perfectly crimped, or a tart where you get straight, stiff sides from the tart pan, galette dough is generally just laid out then folded over the fruit.
Bottomline: it’s your favourite fruit pie with less effort. Like this puff pastry apple galette.
(Want to get all fancy? Try making tarte tatin, a classic of French cuisine.)
Why you’ll love it
In addition to being simple and straightforward and essentially effortless, you’ll love making it because:
- It uses the season’s best apples. They’re available all year but if you ever go apple picking one October or November day and wondering what to make with the 10 baskets of apples you have, this is it.
- Buttery puff pastry. This recipe also uses the ultra-convenient, always perfectly flaky and buttery, puff pastry. Just thaw, roll and bake.
- Stress-free baking. A galette doesn’t have to be perfect. The whole point of it is to look imperfect and rustic so don’t worry if yours is misshapen or juices came out the sides. Just have fun!
- Delicious. It may be easy to make, and there’s no complicated pie crust, but it doesn’t scrimp on flavor. It smells, tastes and looks like a perfect fall day.
- It’s also customizable. Not in the mood for apples today? Want to make individual-sized galettes? Try making mini cherry galettes or pick any fruit you like. You can even make a savoury puff pastry galette.
- Apple galette puff pastry is perfect with vanilla ice cream. That’s certainly more than enough reason for me! You can also drizzle it with salted caramel sauce.
What you’ll need
I used to make pie dough from scratch whenever I made apple galette but I figured it defeated the purpose of this being an easy, stress-free recipe.
So I tweaked the recipe and started using frozen puff pastry. Never looked back.
To make this apple galette recipe with puff pastry, all you’ll need are pantry staples. Some things to note:
- Frozen puff pastry — when using ready-made puff pastry, spring for all-butter puff pastry whenever possible. You can really tell the difference.
- Baking apples — I always use Granny Smith apples, see FAQs below.
No special tools are required, though a vegetable peeler and a mandoline will make it so much easier to prep the apples.
Line a baking pan with parchment paper and set aside.
You’ll need a pan that’s large enough to fit 2 puff pastry sheets (I use a 21×15 inch commercial-sized baking pan).
You can also use two smaller pans, one sheet on each pan.
You’ll want to make the apple galette filling first.
In a large bowl, toss filling ingredients together.
Let sit for about 15 minutes to allow the flavors to combine.
Once your puff pastry is properly thawed, gently place and roll it out onto your baking sheet and place apple slices in the middle, leaving about an inch border all around.
Fold the edges over the apples and pinch the corners to seal.
Brush with egg wash.
Then place the galettes in the fridge while you preheat your oven to 375F.
When ready, bake for 30-40 minutes or until the crust is golden brown and the apples are juicy and tender.
Allow the galettes to cool slightly in the pan. Serve warm.
Top with ice cream, drizzle with salted caramel sauce, or serve on its own.
Expert baking tips
Galettes are not supposed to look perfect, but you can bake them perfectly every time.
- Thaw your puff pastry properly. More on this below.
- Slice your apples as evenly sized as possible. They don’t have to be super thin but being roughly the same size allows them to bake at the same rate.
- Don’t skimp on the apples. They will soften and shrink as they bake so you want 2-3 layers of apple slices per galette.
- Don’t skip chilling time. Chilling the galettes before baking allows the butter to re-solidify, resulting to puffier, flakier pastries.
Tips when using puff pastry
Puff pastry is one of the things I always buy in-store. It’s very complicated to make from scratch (at least for me) and since I can get high quality frozen puff pastry at the store, that’s what I always do.
And it really is a wonderful ingredient to work with. Some things to keep in mind:
- Thaw properly. It usually says how and for how long on the package.
- Never warm. Puff pastry should never be warm to the touch or even room temperature. It should be pliable but still cool.
- Timing. On the other hand, don’t use puff pastry too soon, example: when it’s still frozen, or it will break. Timing and patience are key.
Isn’t this the easiest apple galette recipe, ever?
It’s perfect with coffee, tea and warm apple cider. It’s quick and easy enough to whip up for an afternoon snack, and elegant enough to serve over the holidays.
Here are FAQs to make this puff pastry galette recipe that much easier.
The apple is clearly the star of the show here. And it’s one of my favourite fruits to bake with.
When picking the kind of apple to use in your baking recipes, keep in mind that the best variety is sweet as well as tart and, more importantly, firm and crisp enough so it doesn’t turn into mush when you bake it (unless that’s the goal, of course).
I always pick Granny Smith Apples. They are crisp and bake really well. They are also more on the sour side, which provides a nice balance for a sweet dessert like this.
But you shouldn’t limit yourself to just one apple variety. Go ahead and experiment! Mix and match until you find your favourite, tastiest combination.
Apple galettes with puff pastry are best the day they are made but will keep on your counter in an airtight container for up to 3 days. Just toast it for a few minutes to bring back that crunch then serve immediately.
I used to use pie dough when making apple galettes but found that I prefer the texture and taste of puff pastry. However, you can definitely use pie dough to make galettes — store-bought or from scratch.
See my recipe for Strawberry Rhubarb Galette for reference on how this would affect prep and baking time.
These galettes will keep for up to 3 days in an airtight container on your counter. Best not to refrigerate because the puff pastry will get soggy.
Other recipes using puff pastry
Remember that once you’ve thawed puff pastry, you can’t refreeze them. If you’re looking for other recipes to use them on, these puff pastry hand pies are simple to make and very tasty.
Did you make this easy apple galette recipe with puff pastry? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
Puff Pastry Apple Galette
- 1 package all-butter frozen puff pastry (2 sheets) thawed according to package instructions
Apple Galette Filling
- 1 pc large egg
- 2 tbsp milk
- salted caramel sauce
- ice cream
- Line a baking pan with parchment paper and set aside (see notes).
- In a large bowl, toss all apple galette filling ingredients together and let sit for about 15 minutes to allow the flavors to combine.
- In a small bowl, combine egg and milk for the egg wash and set aside.
- Once your puff pastry sheets are properly thawed, gently place and roll them out onto your baking sheet and place apple slices in the middle, leaving about an inch border all around.
- Fold the edges over the apples, pinch the corners to seal, and brush with egg wash.
- Place the galettes in the fridge while you preheat your oven to 375F.
- When ready, bake for 30-40 minutes or until the crust is golden brown and the apples are juicy and tender.
- Allow the galettes to cool slightly in the pan. Serve warm. Top with ice cream, drizzle with salted caramel sauce, or serve on its own.
- If you can’t find Granny Smith apples, you can use any baking apple you like. See post for more info re: how to choose baking apples.
- You’ll need a pan that’s large enough to fit 2 puff pastry sheets (I use a 21×15 inch commercial-sized baking pan). You can also use two smaller pans, one puff pastry sheet on each pan.
- To avoid a soggy galette, make sure not to overfill your crust and to drain as much of the liquid from the fruit as possible before using them.
- You know your galette is done when the crust is a golden brown and the apples are nice and soft.
Nutritional information are estimates only.