Honey Apple Galette
1 h 20 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 45 min | 35 min | 1 h 20 min |
Introduction
This rustic honey apple galette packs all the cozy flavor of homemade apple pie with a much easier, free-form crust.
Thin Honeycrisp slices bake up tender and juicy with warm cinnamon, lemon, and a glossy kiss of honey on top.
Inspired by an unforgettable apple pie we tasted at Renard in Brussels, it feels simple yet special enough for guests.
Ingredients (6 servings)
Ingredients for the Crust:
Ingredients for the Filling:
Ingredients for Finishing:
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How to Make Honey Apple Galette
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Make the dough
In a medium bowl, whisk together the flour, sugar, and salt.
Scatter in the cold butter cubes and cut them in with a pastry cutter until pea-sized and crumbly.
Sprinkle in 3 tablespoons ice water, tossing with a fork until the dough just comes together in moist clumps.
If the dough feels dry, add the last tablespoon of water, a teaspoon at a time.
Turn the dough onto a lightly floured surface, gently press it together, and shape it into a flat disk.
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Chill the dough
Wrap the disk in plastic wrap and chill in the refrigerator for at least 30 minutes before rolling.
You can also chill it longer, up to two days, if that timing works better for you.
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Prepare the apple filling
In a large bowl, toss the sliced apples with sugar, flour, and cinnamon until every slice looks lightly coated.
Drizzle in the honey and lemon juice, then toss again until the apples feel evenly glossy and sticky.
I like using Fuji apples here too, or a mix of Fuji and Honeycrisp for deeper flavor and different textures.
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Roll out the crust
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
On a lightly floured surface, roll the chilled dough into a rough 12-inch circle, about 1/8 inch thick.
Carefully transfer the dough circle to the prepared baking sheet, letting any overhang stay flat on the parchment.
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Assemble the galette
Arrange the apple slices in the center of the crust, leaving a 2-inch border all around the edges.
Fold the bare dough edges up and over the fruit, pleating as needed, so the crust partly covers the apples.
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Brush and bake
Brush the exposed crust with the beaten egg, making sure to coat every fold and corner for even browning.
Bake the galette for 30 to 35 minutes, until the crust looks deep golden and the apples are tender.
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Finish with honey and cool
Let the galette cool on the pan for at least 15 minutes so the juices thicken slightly.
Right before serving, dust the crust with powdered sugar and drizzle the warm honey generously over the apples.
Slice into wedges and serve warm or at room temperature, ideally the same day for the best flaky texture.
Substitutions
- Swap honey with pure maple syrup
- Swap honey with pure maple syrup for a slightly deeper, caramel-like flavor that still keeps the galette warmly sweet. The texture stays glossy, and the crust browns beautifully, just as it does with honey.
- Use vegan butter instead of dairy butter
- Use vegan butter instead of regular butter if you need a dairy-free version with the same flaky layers. Choose a brand with at least 80 percent fat, so the dough behaves like classic all-butter pastry.
- Replace half the all-purpose flour with whole wheat pastry flour
- Replace half the all-purpose flour with whole wheat pastry flour for a slightly heartier crust and gentle nutty flavor. The dough may feel a bit more tender, so handle it gently when folding the galette edges.
Tips
- Keep everything cold
- Cold butter and cold water give you visible flaky layers, so chill the butter cubes and even the flour. If your kitchen feels warm, pop the dough back into the fridge for 10 minutes before rolling.
- Slice the apples evenly
- Aim for thin, even slices so the apples cook through at the same time and nestle together without big gaps. Very thick slices can stay a bit crunchy while the crust is already golden.
- Prevent a soggy bottom
- That spoonful of flour in the filling helps thicken the juices and keeps the crust crisp underneath. You can also preheat the baking sheet so the bottom of the galette gets immediate heat when it goes in.
- Shape a rustic but neat edge
- When you fold the dough, aim for wide pleats so the crust holds the apples securely without thin, fragile points. Press each pleat down lightly so it bakes up with defined, pretty ridges.
- Make it ahead
- You can make the dough a day or two ahead, then keep it wrapped in the fridge until needed. The formed, unbaked galette also freezes well; bake from frozen, adding a few extra minutes as needed.
Nutrition Facts *
| Energy | 535 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 26 | g |
| Carbohydrates | 68 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- What if my dough cracks when I roll it out?
- Small cracks are normal; just pinch them together or patch with a scrap of dough from the edge. If it keeps cracking, the dough is likely too cold, so let it sit a few minutes before rolling again.
- How do I stop the galette from leaking too much juice?
- A little juice escaping is fine, but heavy leaking usually means the apples were very juicy or cut too thick. Slice the apples thinner next time and make sure to use that spoonful of flour in the filling.
- My apples are still firm when the crust looks done; what should I do?
- Tent the galette loosely with foil so the crust does not darken, then bake another 5 to 10 minutes. The extra time lets the apples soften while the crust stays protected.
- How should I store leftovers and reheat slices?
- Store leftover galette covered at room temperature for one day, or in the fridge for up to three days. Reheat slices on a baking sheet in a 350°F oven for 8 to 10 minutes until warm and crisp again.
Serving Suggestions
This honey apple galette is wonderful with a scoop of vanilla ice cream or a small wedge of sharp cheddar.
For a twist, sprinkle chopped toasted pecans over the warm galette so you get extra crunch with every bite.
You can also add a pinch of fresh thyme leaves to the apples for a subtle, herbal note that feels special.
More pairings:
Reviews
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Mary, Philadelphia: Flaky and cozy; I’d add more cinnamon and lemon 🙂🍯
: Love that it felt flaky and cozy, Mary! 😊 Next time you can bump the cinnamon to taste and add a squeeze of lemon to brighten the apples before folding up the crust.
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