Print

Apple Galette with Puff Pastry and Homemade Caramel Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

This Apple Galette with Puff Pastry brings together the delightful flavors of caramel apples and rustic bakery charm. Featuring flaky puff pastry topped with tender cinnamon and nutmeg-spiced pink lady apples and finished with a luscious homemade caramel drizzle, this easy-to-make dessert captures the cozy essence of fall without the fuss of traditional pie making.

Ingredients

Caramel

  • 1/2 cup sugar
  • 3 tbsp unsalted butter, room temperature
  • 1/4 cup heavy whipping cream
  • Pinch flaky sea salt

Galette

  • 1 sheet puff pastry (Jus-Rol)
  • 2 small pink lady apples
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 lemon, juiced
  • 1/2 tsp cornstarch
  • 1 tbsp egg wash (beaten egg)

Toppings

  • Vanilla bean ice cream
  • Cool whip
  • Powdered sugar
  • Additional caramel drizzle

Instructions

  1. Make the Caramel: In a heavy-bottomed saucepan over low heat, slowly melt the sugar, whisking every 15-20 seconds. The sugar will clump before fully melting; continue patiently to prevent burning. Once fully melted, remove from heat and whisk in the butter carefully—it will bubble vigorously. After the butter has melted and the mixture thickens, whisk in the heavy cream and a pinch of flaky sea salt to create a smooth, luxurious caramel sauce. Transfer to a small bowl and set aside. If caramel hardens after cooling, microwave briefly to soften.
  2. Prepare the Apples: Core and quarter the apples, then slice each section thinly. Place the slices in a large bowl and sprinkle evenly with ground cinnamon, ground nutmeg, lemon juice, and cornstarch. Toss gently to coat all apple slices evenly with the spices and lemon juice.
  3. Prepare the Puff Pastry: Preheat the oven to 425°F (220°C). Roll out the puff pastry sheet on a parchment-lined baking sheet and prick it at least 20 times with a fork to prevent excessive puffing.
  4. Assemble the Galette: Arrange the apple slices in four neat rows on the puff pastry, leaving at least a 1-inch border all around. Fold the edges of the pastry over the apples to secure them, pressing the edges with a fork to seal like a pop-tart. Brush the folded edges with egg wash for a golden finish.
  5. Add Caramel before Baking: Spoon small blobs of the reserved caramel sauce sporadically over the apples, reserving about half of the caramel for after baking.
  6. Bake: Place the galette in the preheated oven and bake for 30-35 minutes until the edges are golden brown and puffed and the apples are tender and cooked through.
  7. Finish and Serve: Warm the remaining caramel sauce, then drizzle generously over the hot galette fresh from the oven. Serve warm topped with a scoop of vanilla bean ice cream or a dollop of cool whip, toasted nuts if desired, and a light sprinkling of powdered sugar for a perfect finish.

Notes

  • Use tart apples such as Pink Lady to balance sweetness.
  • Be patient when melting sugar to avoid burning the caramel.
  • Ensure at least a 1-inch border of puff pastry around apples to keep filling contained.
  • If caramel thickens too much after cooling, reheat briefly before using.
  • For extra texture, toasted nuts like pecans or walnuts make great toppings.

Find it online: https://marthatasty.com/apple-galette-with-puff-pastry-and-homemade-caramel-recipe/