Apple Galette
A fancy Apple Pie
This past Christmas was quiet, cozy, and full of little joys. One of the loveliest moments happened during an online chat with my Canadian friends. I sent them warm greetings across the miles. As we talked about our holiday dinners and desserts, they mentioned something I’d never heard of before: Apple Galette.
I was intrigued. A Galette? It sounded fancy, but as they described it, I realized it was a beautifully rustic version of Apple Pie—simple, elegant, and made with Puff Pastry. They told me it was first created in a Montreal hotel kitchen. Soon after, one of them sent me a photo of the Galette she had just baked. It looked so good, I knew I had to try it myself.
The Apple Galette is a fancy Apple Pie that features thinly sliced apples arranged on pastry dough, usually in a circular or spiral pattern. The dough is folded over the edges of the fruit, creating a simple and elegant presentation.
A New Tradition Begins
I discovered puff pastry in the freezer and apples sitting in the fruit bowl—what great timing! Later that afternoon, I rolled up my sleeves and set to work transforming this Canadian inspiration into a new holiday tradition right in my own kitchen.
🍎 Ingredients
• Puff pastry (defrosted)
• 3–4 apples, peeled, cored, and sliced into ⅓-inch thick slices
• Juice of half a lemon
• Powdered sugar
• Cornstarch
• Nutmeg, cinnamon, and cloves
• 1 egg (for brushing)
🥧 The Process
I set the oven to preheat at 400°F (200°C) and rolled out the puff pastry into a circular shape, hurrying to keep it chilled. I placed it on a round pizza pan before turning my attention to the apples.
In a bowl, I mixed the apple slices with lemon juice, then added powdered sugar, cornstarch, and a blend of warm spices—nutmeg, cinnamon, and cloves. The scent was already festive.
I made about eight cuts around the border of the pastry, leaving the center untouched. First, I arranged the apple mixture in a spiral pattern in the center. Then, I folded the flaps inward one by one. I overlapped them slightly to create a rustic edge.
I brushed half of the beaten egg to the folded edges and then put the Galette in the fridge for 5 to 10 minutes to allow the filling to rest. After that, I brushed the whole pastry with the remaining egg before placing it in the oven.
🔥 Baking and Serving
I placed the pan on the top rack and turned the heat down to 350°F (or 335°F convection). After 20 minutes, I rotated the Galette a 180 degrees. Baking the pie it for another 10 to 15 minutes, the crust became golden, and the apples were tender.
After letting it rest for a few minutes, I served it warm—crisp edges, soft apples, and a hint of spice in every bite. It was everything I love about apple pie, but with a French-Canadian twist.
A Sweet Connection
Baking this Apple Galette reminded me how food connects us across borders and traditions. A friendly chat began this journey and transformed into a delicious discovery. Now I have a new recipe to share with family and friends.
If you’ve never tried a Galette, I highly recommend it—especially on a holiday when warmth and simplicity are what matter most.
Serve warm with a scoop of good quality vanilla ice cream. Enjoy!
Apple Galette
Ingredients
- 1 sheet puff pastry
- 3 apples (Granny Smith)
- 1 tbsp lemon juice
- 1/2 cup powdered sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 egg, well beaten
Suggestion: Add some dried cranberries, raisins, or some almonds to the mix.
Instructions
- Preheat oven to 400 F (200 C).
- Peel, core and cut Apples into 1/3-inch thick slices
- De-freeze puff pastry, then roll out round to a pie with a rolling pin.
- Lay puff pastry onto a round pizza pan.
- Work fast to keep puff pastry cold through the process.
- Mix apples and lemon juice together in a bowl and mix evenly.
- Add powdered sugar, cornstarch, nutmeg, cinnamon and and cloves.
- Mix to evenly coat apples.
- Make cuts at the pastry border, about 8 flaps, leave the center open.
- Arrange apple mixture in a spiral pattern into the center of the puff pastry.
- Fold the flaps over one by one, partly overlapping the pastry inward to the center.
- Brush the folded pastry edges with about 1/2 the egg.
- Refrigerate pie for 5 to 10 min. to let it the apple mixture set.
- Brush whole pastry with remaining 1/2 egg.
- Place pan on the top rack of preheated oven, turn down the heat to 350 F or 335 F confection and bake for 20 minutes.
- Turn pastry 180 degrees in the oven and continue baking until lightly browned, another 10 to 15 minutes.
- Remove from oven and let sit for 5 to 10 min before serving.
Notes
If the Galette is not sweet enough, cover with powdered sugar.
Can be eaten with whipped or ice cream
