This Easy Cinnamon Apple Galette Recipe will help you make the best flaky, buttery Homemade Apple galette with thick gooey apple filling flavored with cinnamon and vanilla.
Fruit Galettes are one of the tastiest desserts that we can make at home with the least effort.
This cinnamon Apple galette recipe is actually adapted from our family favorite Apple Turnovers Recipe.
What is a galette
A galette is a free form pie which is so much easier to make than a regular pie.It is usually topped with a sweet or savory filling.
Galette is term used in French Cuisine to designate various types of flat round or freeform crusty cakes(Source Wikipedia)
Galettes are simple to make and the buttery flaky crust can be filled with any of our favorite filling .Traditionally galette filling consists of fruit, butter, and sugar, but they are also made with savory fillings like tomatoes ,mushrooms etc
This galette crust recipe uses only 1 tablespoon of sugar and so it can be used for both sweet and savory filling.
Ingredients needed for Cinnamon Apple Galette Recipe
FOR THE PASTRY
- All-purpose flour :1 cup +2 and 1/2 tbsp or 150 g
- Salt : 1/4 teaspoon
- Unsalted butter, chilled, cut into small pieces:85 g or 1/4 cup +2 tbsp
- Sugar:1 tbsp or 12.5 g
- Water :4-5 tbsp (60-75 ml)
FOR THE FILLING
- Apples(peeled, cored and diced small) :2
- Granulated sugar :1/4 cup or 50g
- Ground cinnamon :1 teaspoon
- Pinch of salt
- Corn flour :1 -2 tbsp
- Vanilla Extract :1/2 tsp
- lemon Juice:1 tbsp(optional)
FOR EGG WASH
- Egg :1(lightly beaten)
- Sugar for sprinkling on top :1 tablespoon
HOW TO MAKE APPLE GALETTE
We can make Homemade Apple Galette in four simple steps
1.PREPARE THE GALETTE PASTRY DOUGH
In a large bowl, mix together the flour, sugar and salt.
Slice frozen butter into thin slices
Add the Frozen cold butter and, toss it into the flour mixture .
Add cold water, little by little into the flour mixture and, using a fork, gently toss and stir together until large lumps form and all of the flour has been moistened.
We need to be careful while adding water..if we add more water, the pastry will become tough and hard.
So add water little by little and stop when the dough can be squeezed and be pressed to form dough.
We don’t want all our butter to get dissolved into the dough..and it is a good sign to see the butter flakes in between the dough.
Using your hands, press the dough flat and then form into a cohesive slab and wrap with plastic wrap or parchment paper.
Refrigerate for 60 minutes or more until the dough is firm(if preparing ahead of time, the dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 1 month).
2.PREPARE THE APPLE FILLING FOR FRUIT GATETTE
Take 2 apples if big or 3 small apples ;peel and slice them.
Slice the apples into thin or thick pieces.I prefer slightly thick apple slices.As this apple galette is baked open, thin slices may turn dry after baking.
Into the bowl of sliced apples add the sugar,salt,cinnamon powder and vanilla extract.
Mix them all together.
To thicken the apple filling, add 1 -2 tbsp corn flour .We can also add plain flour instead.
Mix everything together and keep it aside.
What kind of apples is best to use for this Cinnamon Apple Galette Recipe
In this Cinnamon Apple Galette recipe,We can use any kind of apples which are , light and crispy ,very sweet and tangy.We don’t want those apples to be very soft and which may get mashed when cooked or baked.
In this video,I have used Pink Lady Apples which worked really well.We can also use Granny Smith Apples, Honey crisp, Fuji Apples etc.
If you find your apples are not tart enough ,then you can add 1 tbsp lemon juice to add some tanginess to our apple filling.
Or if you find the apples are not that sweet add a couple of more sugar into the filling.
3.ASSEMBLE THE APPLE GALETTE
After 1 hour of cooling the dough is now cold and firm.Its ready for rolling and shaping.
So take it out, roll it into a thin sheet of approximately 4mm thick.
Arrange apples on top of rolled out dough.Leave any excess juices behind so that we can add it later.
Carefully grasp 1 edge of dough and fold up 1-2 inches over apples. Repeat around the entire tart.
Our pastry dough will be soft by now ;so keep it in freezer for 10 minutes or in fridge for 15 minutes.
We need the butter to be cold and solid before taking the galette into the oven for baking.
After 10 minutes in freezer, the dough now turned cold and stiff.
In a small bowl, whisk together an egg and milk for the egg wash.
Take the chilled shaped dough out, brush the crust with egg wash, then sprinkle with coarse sugar.
Pour in the excess juice on the center of the filling.
It’s now ready to go into the oven.
WHY DO WE NEED TO REFRIGERATE THIS FRENCH APPLE DESSERT BEFORE BAKING
The cold temperatures will firm up the pastry, meaning that the butter in the dough will melt more slowly.If we place soft butter into a hot oven, the first thing that might happen inside the oven, is the melting of butter than the cooking and we will end with a pool of butter and the pastries will not turnout good, they cannot hold its shape.
4.BAKE THE RUSTIC APPLE GALETTE
Bake @410 F or 210 C for 25 minutes and then reduce the temperature to 375 F and bake for another 18-20 minutes or Bake until the cinnamon apple galette crust is golden brown.
Remove it from the oven, and let stand to cool slightly before serving.They are really hot just when they are out of the oven.So wait for it to cool down .
Apple Galette is best eaten within a day of baking them.
This is one of tastiest apple desserts that we can make with the least effort at home.
4 Tips for making the perfect Fruit Galette Crust
For making a wonderful galette ,we need to make an excellent crust pastry dough for the base.
Here are some tips for creating the perfect crust:
1.Use minimum water as possible while preparing the pie dough :
Water and any other liquids will increase gluten development and make your crust less tender.So to make flaky galette crust ,use water sparingly as possible.
2.Always try to keep the butter cold and pliable
Keep the butter cold and pliable ,so that we can make flaky pie crust.This will also prevent over working the dough and thus a tough crust.
It is important to keep the butter cold especially just when we place it into the oven for baking.At this point, if the butter is soft it will melt fast and we will end up with a pool of melted butter.
3.Baking Temperature and Duration for making Apple cinnamon galette
To make the best fruit galette, baking temperature and duration is also very important.
The initial high temperature will help to cook the crust and later the filling.
The final 18-20 minutes of baking at lower temperature will help to make the crust crispy.The lower temperature will prevent any chance of over browning on top.
4.To prevent Soggy Bottom
Take care to pour the liquid only just before taking the pastry into the oven for baking.
Add enough corn flour to the fruit mix so that the filling will remain thick and gooey.1-2 tablespoons of corn flour can be used in this cinnamon apple galette recipe.
How to store this Homemade Apple galette
We can store any leftover apple galette in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
Before serving, If you’d like, you could even rewarm your galette in a 300°F oven for 5 to 10 minutes.
How to freeze Baked Apple Galette or Apple Tart
After Baking,let the fruit galette, cool completely. Then freeze on a sheet pan until solid.Transfer it on to an airtight container.
Before serving ,let the fruit galette thaw to room temperature then rewarm in a 300°F oven for about 10 minutes or until warmed through.
More Cinnamon Apple Recipes
I love the combination of cinnamon and apples.
This Cinnamon apple pull apart bread recipe will help you make light, airy pull apart bread in an easy one rise method.
You might also like this Easy Apple Turnovers Recipe made from scratch!
We can easily adapt the same recipe to make Delicious Apple Pie filled with gooey apple filling.
Step By Step Video: Homemade Apple Galette in 4 steps
Easy Cinnamon Apple Galette Recipe
This Easy Cinnamon Apple Galette Recipe will help you make the best flaky, buttery Homemade Apple galette with thick gooey apple filling flavored with cinnamon and vanilla.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Cooling Time 1 hour hr 15 minutes mins
Total Time 2 hours hrs 10 minutes mins
Course Dessert, Snack
Cuisine American, British, French
Servings 1 Apple Galette
Ingredients
FOR THE PASTRY
- 150 g All-purpose flour 1 cup +2 and 1/2 tbsp (loosely packed)
- 1/4 tsp Salt
- 85 g Unsalted butter, chilled, cut into small pieces 1/4 cup +2 tbsp
- 12.5 g Sugar 1 tbsp
- 60-75 ml Cold Water 4-5 tbsp
FOR THE APPLE FILLING
- 2 Apples(peeled, cored and diced small)
- 50 g Granulated sugar 1/4 cup
- 1 tsp Ground cinnamon
- Pinch of salt
- 8-15 g Corn flour 1-2 tbsp
- 1/2 tsp Vanilla Extract
- 15 ml Lemon Juice 1 tbsp(optional)
FOR EGG WASH
- 1 Egg (lightly beaten)
FOR SPRINKLING ON TOP
- 1 tbsp Sugar
Instructions
PREPARE THE PASTRY DOUGH
In a large bowl, mix together the flour, sugar and salt.
Slice frozen butter into thin slices
Add the Frozen cold butter and, toss it into the flour mixture .
Add cold water, little by little into the flour mixture and, using a fork, gently toss and stir together until large lumps form and all of the flour has been moistened.
We need to be careful while adding water..if we add more water, the pastry will become tough and hard.
So add water little by little and stop when the dough can be squeezed and be pressed to form dough.
We don’t want all our butter to get dissolved into the dough..and it is a good sign to see the butter flakes in between the dough.
Using your hands, press the dough flat and then form into a cohesive slab and wrap with plastic wrap or parchment paper.
Refrigerate for 60 minutes or more until the dough is firm(if preparing ahead of time, the dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 1 month).
PREPARE THE FILLING
Take 2 apples if big or 3 small apples ;peel and slice them.
Slice the apples into thin or thick pieces.I prefer slightly thick apple slices.As this apple galette is baked open, thin slices may turn dry after baking.
Into the bowl of sliced apples add the sugar,salt,cinnamon powder and vanilla extract.
Mix them all together.
To thicken the apple filling, add 1 -2 tbsp corn flour .We can also add plain flour instead.
Mix everything together and keep it aside.
ASSEMBLE THE APPLE GALETTE
After 1 hour of cooling the dough is now cold and firm.Its ready for rolling and shaping.
So take it out, roll it into a thin sheet of approximately 4mm thick.
Arrange apples on top of rolled out dough.Leave any excess juices behind so that we can add it later.
Carefully grasp 1 edge of dough and fold up 1-2 inches over apples. Repeat around the entire tart.
Our pastry dough will be soft by now ;so keep it in freezer for 10 minutes or in fridge for 15 minutes.
We need the butter to be cold and solid before taking the galette into the oven for baking.
After 10 minutes in freezer, the dough now turned cold and stiff.
In a small bowl, whisk together an egg and milk for the egg wash.
Take the chilled shaped dough out, brush the crust with egg wash, then sprinkle with coarse sugar.
Pour in the excess juice on the center of the filling.
It’s now ready to go into the oven.
BAKE THE APPLE GALETTE
Bake @410 F or 210 C for 25 minutes and then reduce the temperature to 375 F and bake for another 18-20 minutes or Bake until the cinnamon apple galette crust is golden brown.
Remove it from the oven, and let stand to cool slightly before serving.They are really hot just when they are out of the oven.So wait for it to cool down .
Apple Galette is best eaten within a day of baking them.
This is one of tastiest apple desserts that we can make with the least effort at home.
Video
Notes
4 Tips for making the perfect Fruit Galette Pie Crust
For making a wonderful galette ,we need to make an excellent crust pastry dough for the base.
Here are some tips for creating the perfect crust:
1.Use minimum water as possible while preparing the pie dough :
Water and any other liquids will increase gluten development and make your crust less tender.So to make flaky galette crust ,use water sparingly as possible.
2.Always try to keep the butter cold and pliable
Keep the butter cold and pliable ,so that we can make flaky pie crust.This will also prevent over working the dough and thus a tough crust.
It is important to keep the butter cold especially just when we place it into the oven for baking.At this point, if the butter is soft it will melt fast and we will end up with a pool of melted butter.
3.Baking Temperature and Duration for making Apple cinnamon galette
To make the best fruit galette, baking temperature and duration is also very important.
The initial high temperature will help to cook the crust and later the filling.
The final 18-20 minutes of baking at lower temperature will help to make the crust crispy.The lower temperature will prevent any chance of over browning on top.
4.To prevent Soggy Bottom
Take care to pour the liquid only just before taking the pastry into the oven for baking.
Add enough corn flour to the fruit mix so that the filling will remain thick and gooey.1-2 tablespoons of corn flour can be used in this cinnamon apple galette recipe.
Keyword Apple galette, cinnamon apple galette, fruit galette, galette, homemade galette
