Caramel Apple Galette Recipes

APPLE GALETTE RECIPE BY TASTY

Steps:

• Make the pie dough: In a medium bowl, combine the flour, sugar, and salt. Mix with fork.
• Add the butter and work into the flour with a fork until only pea-size lumps remain.
• Add the apple cider vinegar and mix into the dough with your fingers. Gradually add the ice water and mix with your hands until the dough starts to come together. Add more water as needed if the dough is dry. The dough should not be very tacky or sticky. Shape the dough into a rough ball and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
• Meanwhile, make the apple filling: In a large skillet over medium heat, combine the sliced apples, lemon juice, cinnamon, and sugar. Cook, stirring continuously, until the apples are soft, about 10 minutes. Add the butter and stir to incorporate. Remove the pan from the heat and let the filling cool.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the dough into a round that is about ⅛-inch (3 mm) thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.
• Spoon the apple filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges over the apples. Brush the egg wash over the crust and sprinkle coarse sugar all over the galette.
• Bake the galette for 25 minutes, until the crust is golden brown.
• Meanwhile, make the caramel sauce: In a small pot, combine the sugar, salt, and butter. Cook over medium heat until the sugar dissolves and turns amber in color, 2-3 minutes, swirling the pan occasionally.
• Pour in the heavy cream and stir with wooden spoon. Remove from the heat and let cool slightly.
• Drizzle the caramel sauce over the galette, then slice and serve.
• Enjoy!

CARAMEL APPLE GALETTES

Steps:

• Preheat the oven to 200 C (400 F) and line two trays with baking paper.
• To prepare the apples, quarter them, then cut each quarter into four slices.
• Heat a large frying pan, add the butter and stir to melt. Add the apples and toss them through the butter until they begin to soften slightly.
• Add the brown sugar and stir, coating the apples in caramel, until the apples are par-cooked (remember they will continue to cook in the oven).
• Drain the apples, reserving the caramel sauce, and allow them to cool in the fridge.
• Meanwhile, cut your puff pastry into 8 rectangles, mine were about 10x5cm (4x2 inches), and place them on the baking trays.
• Using a small, sharp knife, score a rectangle about 1cm (1/3 inch) inside from the border of the puff pastry.
• Use a small offset spatula to spread a layer of pastry cream evenly over the inner rectangle of the pastry.
• Arrange the apples in a line down the layer of custard.
• Place the trays in the oven and bake for 10 minutes. Reduce the temperature to 180 C (350 F) and bake for a further 15 - 20 minutes, until the pastry is golden brown and puffed and the apples begin to caramelise.
• Remove from the oven, brush the apples with the reserved caramel sauce and serve.
• Makes 8 galettes.
• Happy baking!

PUFF PASTRY APPLE GALETTE

Steps:

• Preheat oven to 350° F. Grease a 10-inch ovenproof skillet.
• On a lightly floured surface, roll out each of the Puff Pastry sheets to 15 x 15 inch.
• Roll each sheet separately onto the rolling pin and unroll them onto the skillet, positioning the corners to lay separate of each other. Gently press it into the bottom and up the sides of the pan. Refrigerate until ready to fill.
• Add 1 1/2 cups almonds, 2/3 cup sugar, and 1/4 teaspoon salt into a food processor and pulsate until the almonds are finely chopped.
• Add 2 eggs (lightly beaten), 1 teaspoon vanilla, and 3 tablespoons butter. Process until combined. Set aside
• In a small pan over medium to medium low heat, bring 2/3 cup Amaretto to a gentle boil and continue until it has been reduced to about 3 tablespoons. It takes about 12-13 minutes.
• Stir in the remaining 2 tablespoons butter until melted. Remove from heat and add 2/3 cup dark brown sugar, 2 tablespoons cornstarch, and 2 treaspoons cinnamon. Whisk until fully combined and sugar has dissolved. Set aside to cool.
• Peel, core and thinly slice the apples with either a mandoline or a sharp knife. Coat them with the juice of one lemon to keep them from browning.
• Remove the puff pastry pan from the refrigerator and spoon the almond mixture on top of the crust in the bottom of the pan.
• Arrange the apple slices. Overlap them upright in a circular pattern, working from the outside to the center.
• Spoon the Amaretto mixture over the apples evenly. Fold the edges of the Puff Pastry in a decorative style up and over the apples.
• Sprinkle the 2-3 tablespoons slivered almonds over the top.
• Brush the pastry edges with the egg wash.
• Bake in the oven for 65-75 minutes or until the apples are tender and the crust is golden brown. It might take a little longer depending on your oven.
• If the crust is browning too much, wrap strips of foil around the edge of the crust to slow their browning process.
• Serve warm with vanilla ice cream and drizzle with caramel sauce (optional).

CARAMEL APPLE GALETTE

Steps:

• Prepare the dough. Mix the flour and salt with a fork or whisk. Add 1/4 to 1/2 inch cubes of very cold butter. Start by adding water a tablespoon at a time until the dough starts to come together. It will still be crumbly, but you should be able to squeeze it and have it hold its shape somewhat.
• Chill the dough for 1 hour in the fridge or 20 minutes in the freezer.
• Between pieces of parchment paper, roll out the dough into a large rectangle shape. Keep the dough pretty thick - about 1/2 inch. Use any pastry folding technique you like. I am fond of folding in thirds. Fold the left third over the center third and then fold the right third over both pieces. In the earliest part of the folding process, I used my bench scraper to help lift the messy dough.
• Continue folding and rolling until you have completed 4-6 folds. If your dough is starting to stick to your rolling pin, the dough needs to be chilled.
• Once your dough starts to smooth out and look less bumpy, you are towards the end of this process. You can use your bench scraper or a pizza slicer to straighten out your edges, if you'd like. Roll out your rectangle, but make a book fold. Fold both of the outside edges into the center of the rectangle until the edges meet. Then, fold the two halves towards each other like a book (see pictures above).
• Wrap the dough in the parchment and let it chill again for about 30 minutes in the fridge.
• If you are baking the galette right away, preheat your oven to 425 degrees F while the dough rests and you prepare the apple filling.
• Peel, core, and slice the apples into 1/8 inch pieces.
• Place the apples in a bowl with the sugar, cinnamon, pinch of salt, and apple cider vinegar. Mix gently with your hands until the apples are coated.
• If you are baking the galette on a different day than you make the dough, preheat your oven to 425 degrees F before you start baking. The oven needs to be fully heated before baking.
• When ready to prepare the galette, roll the crust out again into a large rectangle. You can either fold and roll again for extra crispiness or simply roll the dough out as large as you can make it. Your dough should be about as thin as you can get it (1/8 inch or so).
• Pour your apples onto your dough leaving a 1-inch edge along the outside. Even out the apple slices so there is a consistent layer across the dough. Feel free to make it fancy!
• Fold the edges of the dough. I used a pinch and fold technique where I gently pinched the dough together and then folded the dough to the left. Repeat every 3-4 inches until the entire galette is folded.
• Put the dough with apple filling back into the fridge until the oven is fully preheated. I usually rest the dough for about 15-20 minutes at this point.
• Lightly wash the outside of the dough with a pastry brush. Sprinkle lightly with sugar.
• Bake at 425 degrees F for 15-20 minutes. The goal here is to let the dough puff up a bit and make those flaky layers. Then, drop the heat to 350 degrees F and let the galette continue to bake for 20-25 minutes until fully cooked.
• In a heavy-bottomed sauce pan over medium heat, heat sugar and butter until they both melt together and are smooth.
• Once the sugar has fully melted, add the pinch of salt and a splash of cream. The caramel will start to bubble and thicken right away. Whisk constantly. Add more cream bit by bit until all of the cream is in the caramel.
• Continue whisking until the sauce is smooth. It should thicken slightly in the pan, but will continue to thicken as it cools.
• Let the galette cool slightly and serve drizzled with caramel sauce.

EASY CARAMEL APPLE PUFF PASTRY GALETTE

Steps:

• Preheat oven 375° F.
• Line cookie sheet with baking parchment paper.
• Roll puff pastry out into a 10" square and put on cookie sheet.
• Add 1 Tbsp sugar, 1/3 cup brown sugar, lemon juice, flour, chopped pecans and cinnamon to the apple slices and mix gently.
• Pile the apple filling in the center of the puff pastry leaving 2" around the edge free.
• Pull up the outside edge of the pastry, over the outer edge of the apples, leaving the center part uncovered, folding the pastry as needed and pinching together gatherings of pastry.
• Beat the egg. Brush it on the pastry. Sprinkle with 1 tsp sugar.
• Bake 35-40 minutes, until the apples are soft and the pastry is golden.
• Serve warm or cold. Serves 4-6.
• Add drizzles of caramel over the top, a scoop of ice cream, and more chopped pecans to your hearts desire.

SALTED CARAMEL APPLE GALETTE

Steps:

• Make the Salted Caramel Sauce: Make this before you start everything else, so it has time to chill and set up a bit. It takes just 10 minutes! Find the recipe HERE. This can be made up to 1 week in advance and stored in the fridge in a jar.
• Make the Crust: In a medium mixing bowl, whisk together the flour, salt, and sugar. Cut the butter into large chunks and add to the dry ingredients. Use a pastry cutter or clean hands to cut the butter into the dry ingredients until you have chunks the size of blueberries (some will be a bit bigger, and some a bit smaller). Drizzle in the water and add the sour cream. Toss with a fork until the dough is moistened and the sour cream is mixed in. Gently gather the dough into a ball. If the dough holds when you push it together, it's ready. If it's a bit dry and crumbles apart, add a bit more water, 1 to 2 tablespoons at a time. You can also flick some water onto any dry bits hiding in the bottom of the bowl. Gently flatten the ball of dough a bit, into a 1-inch thick disc. It will be a little scrappy looking but should hold together. Wrap the disc tightly in plastic wrap and chill in the freezer for at leas 1 hour or in the fridge for at least 2 hours. If you freeze the dough for 1 hour, and your filling isn't ready yet, move the dough to the fridge so it doesn't freeze solid. Make-Ahead Tip: Dough can be made ahead and refrigerated for 2-3 days before using, or frozen for up to two months. Let it thaw in the fridge overnight before using, if you froze it. Find More Troubleshooting Tips for Pie Crust in my "How to Make Perfect Pie Crust" Post.
• Make the Apple Filling: Start the filling once the dough has chilled, or while it's close to being ready. If you're making the filling the same day that you made the crust, you can use the same bowl. Just give it a quick wipe first! Peel and slice your apples 1/4" thick. You'll have about 4 cups of slices. Stir together the apple slices and the rest of the filling ingredients. If the dough still has a few minutes of chill time left, you can cover the bowl of apple filling with a kitchen towel and pop it in the fridge while you wait and while you roll out the dough.
• Roll out the Dough and Assemble the Galette: Preheat the oven to 400 degrees F, and line a large baking sheet with parchment paper or a silicone baking mat. Flour your countertop and rolling pin. Unwrap the dough and sprinkle lightly with flour. Begin rolling out the dough gently, turning continuously so it doesn't stick to the counter. Sprinkle more flour under the dough as needed. Be a little patient here - we're not trying to stretch the dough all the way out in a few passes. Once the dough is about 12 to 14 inches in diameter and about 1/8 inch thick, gently roll it up onto the rolling pin and transfer it onto the prepared baking sheet. Evenly spread the apple filling onto the dough, leaving a 2- to 3-inch border around the edges. You can fan the apple slices out in circles or you can let them fall where they fall. Just try to keep them in an even layer throughout. Drizzle the little bit of liquid left in the bottom of the bowl over the apple slices. Fold up the edges of the dough, working in small sections, to cover edges of the apples. Galettes are rustic - don't fuss over this too much. Chill the assembled galette, uncovered, in the fridge for 15 minutes to re-chill before baking (don't skip this step). Beat the egg in an already used measuring cup. Once the galette has chilled, brush the egg wash over the edges of the crust. Sprinkle coarse or raw sugar on these areas.
• Bake: Bake for 38 to 40 minutes. The crust will be golden brown and should feel crisp if you tap it with your fingertip. You can also prick the apples with a fork to ensure they're tender.
• Serve + Store: Brush the apple slices in the galette with a little of the Salted Caramel Sauce when it comes out of the oven. If the caramel has been in the fridge for awhile, you'll need to microwave it for 30 sec to 1 minute to loosen it up, so you can brush it on. Let it rest about 10 minutes before slicing + serving. Drizzle slices with more salted caramel sauce, and serve with vanilla ice cream. This is best while it's fresh from the oven, but you can keep leftovers in the fridge for 2-3 days in an airtight container.