If you aren’t already familiar, a galette is basically a smaller, freeform version of a pie. A little less filling, a little more flaky crust, a little more rustic look, all of which are wins in my book. They are fairly simple to make, oh so delicious, and perfect for a weekend dinner with friends.
This galette starts with a perfectly flaky crust that follows a similar technique to puff pastry, although much quicker. It is layered with tangy granny smith apples, cinnamon sugar, and a buttery crumble. Just simple ingredients, but when you put them together it’s a sure winner. Eat it warm with cold vanilla ice cream on top and you can’t go wrong!
For the crust, you will need flour, salt, sugar, chilled butter, and ice water. Whisk together the flour, salt, and sugar, and cut the butter into large, thin slabs. Toss the butter in the flour mixture and then pour it all onto your work surface.
The mixture will be a little slow to come together at first, but do your best to roll the butter out until flat with a rolling pin. The butter will stick to your rolling pin and counter, and that is ok! Use a bench scraper to scrape it off as needed.
When the butter is rolled out, use a bench scraper to bring everything into a pile. Pour four tablespoons of ice water on the pile, gently mix with your hands, sprinkle the counter and rolling pin with a little extra flour, and roll out the mixture with the rolling pin. The dough still won’t be cohesive yet, but don’t worry! Using a bench scraper, do your best to fold the dough over on itself in thirds, just like you would fold a letter.
Gingerly slide the scraper under the dough and rotate it on the counter by 90 degrees.
Roll the dough out again, fold it in thirds, and then rotate. Repeat the process one more time. After the final roll, fold the dough over in thirds and then in half to make a thick square. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
While the dough chills, this is the perfect time to prep the galette filling. There are three components – apples, spice, and crumble. For the apples, core, peel, and slice 3 granny smith apples fairly thin.
Granny Smiths are by far my favorite apple to bake with! They keep their flavor the best throughout the baking process. For the spice, combine sugar, cinnamon, and apple pie spice in a small bowl and stir together.
For the crumble, combine flour, sugar, and butter with a pastry blender or two forks until it looks similar to clumps of wet sand.
Once the dough is chilled, roll it out on a floured surface into the shape of a rectangle; the dough should be between 1/8 – 1/4 inch thick. Gently roll the dough onto your rolling pin and transfer to a parchment lined baking sheet.
To fill the galette, start by forming the largest circle of apples. Be sure to leave about two inches of dough around the outside edge to fold over in a moment.
Lay the apples very close to each other or slightly overlapping. Sprinkle the top generously with the spices and crumble topping. Add a second ring of apples in the middle that overlaps the inside half of the first ring. Sprinkle on more spices and crumble.
Add a final ring of apples in the middle and sprinkle the top with the spices. I left off the crumble on the very last layer, but that was purely for aesthetics. You can add it if you like. 🙂
Before folding up the edges of the pastry, trim the longer ends of the rectangle to create a 2 inch circle around the apples.
Pick a spot to start folding and work your way around the circle until all edges are folded. This doesn’t have to look any certain way or be perfectly crimped. For a nice golden look and an extra crisp taste, brush the pastry with an egg wash before baking.
Bake at 375 degrees for 35-40 minutes.
The crust puffs up while baking to make delicious flaky layers and has the most satisfying crunch when sliced. The filling is sweet and fresh with a tiny bit of twang from the granny smiths. It’s the perfect fall treat!
I really hope you all enjoy this galette! It was so much fun to make. It reminds me of a simple version of my mom’s apple pie. 🙂
Anna
Apple Galette
A perfectly flaky crust layered with tangy granny smith apples, cinnamon sugar, and a buttery crumble creates the quintessential fall galette.
Source: thelittlebluemixer.wordpress.com
Course: Desserts
Cuisine: American
Prep Time: 1 hr
Cook Time: 35 min
Total Time: 1 hr 35 min
Serves:
Ingredients
- Pastry
- 1 1⁄3 cup all purpose flour
- 1 1⁄2 teaspoons sugar
- 3⁄4 teaspoon salt
- 3⁄4 cup unsalted butter chilled
- 4 tablespoons water iced
- Apple Filling
- 3 granny smith apples
- 1⁄4 cup sugar
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon apple pie spice
- 1 1⁄2 tablespoons unsalted butter softened
- 3 tablespoons all purpose flour
- 2 tablespoons sugar
- 1 egg
Directions
- Directions
- First, make the pastry. Cut the butter into large, thin slabs. Whisk together flour, salt, and sugar in a bowl. Toss the butter in the flour mixture and then pour it all onto your work surface. With a rolling pin, roll the butter out until flat. It will stick to your rolling pin and counter, use a bench scraper to clean it off as needed.
- Once rolled out, use a bench scraper to bring everything into a pile. Pour the ice water on the pile and gently mix with your hands. Sprinkle the counter and rolling pin with extra flour as needed, and roll out the mixture with the rolling pin. Using a bench scraper, fold the dough over on itself in thirds, just like folding a letter. Slide the bench scraper under the dough and rotate it on the counter by 90 degrees. The dough will still be loose and crumbly, and that is ok.
- Roll the dough out again, fold it in thirds, and then rotate.
- Roll the dough out one last time. Fold the dough in thirds and then in half to make a thick square. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
- While the dough chills, prep the apple filling. Peel, core, and slice 3 granny smith apples fairly thin. In a small bowl combine 1/4 cup sugar, 1/2 tsp cinnamon, and 1/8 tsp apple pie spice and stir together. In a separate bowl, combine 3 T flour, 2 T sugar, and 1 1/2 T butter with a pastry blender or forks until it looks similar to clumps of wet sand.
- Once the dough is chilled, roll it out on a floured surface into a 1/8 - 1/4 inch thick rectangle. Gently roll the dough onto your rolling pin and transfer to a parchment lined baking sheet.
- To fill the galette, start by forming the largest circle of apples on top of the pastry, leaving about two inches of dough around the outside edge. Lay the apples very close to or even slightly overlapping each other. Sprinkle the top generously with the spices and crumble topping. Add a second ring of apples in the middle that overlaps the inside half of the first ring. Sprinkle on more spices and crumble. Add a final ring of apples in the middle and sprinkle the top with the spices.
- Trim the long ends of the pastry to create a 2 inch circle of pastry around the filling. Fold the edge of the pastry up and over the apples, slightly overlapping pastry with each fold until the circle is complete. Brush the pastry with an egg wash and bake at 375 degrees for 35-40 minutes.
- Enjoy!
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