Puff Pastry Apple Galette! I mean, if this isn’t the most gorgeous apple dessert you’ve ever seen, I don’t know what else is!
Last night we hosted a 20+ person Friendsgiving and the leftovers situation is out of control. I’ll be eating Thanksgiving dinner all week!! There was every savory item under the sun and then desserts galore! Literally everything you could imagine and I plan on re-creating it exactly come Thursday. With one exception…. I’m adding this Puff Pastry Apple Galette to the menu because OH MY GOD is it not the most gorgeous thing you’ve ever seen. It’s super simple too.
All you need is some store bought puff pastry dough, an easy almond mixture that you’re going to have to control yourself around because it’s that good, plenty of thinly sliced apples and then the finishing touches… salted caramel sauce and VANILLA ICE CREAM.
Omg I can’t you guys. It’s everything I’ve ever wanted in life and more and you’d be silly not to add it to your menu this year! Puff Pastry Apple Galette here we come!
Puff Pastry Apple Galette
- 1 sheet frozen puff pastry, thawed
- 1 1/2 cups almonds, lightly toasted
- 2/3 cup sugar
- 1/4 teaspoon kosher salt
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons unsalted butter, melted
- 4 large apples, such as Granny Smith, peeled, cored and thinly sliced
- 1/2 lemon
- 1 egg beaten with 2 teaspoons water
- Vanilla ice cream for serving
- Salted caramel sauce for serving (optional)
- Preheat an oven to 425 degree F.
- On a lightly floured work surface, roll out the puff pastry into a 16-by-14-inch rectangle. Carefully roll the pastry around your rolling pin and transfer it to a 9- or 10-inch ovenproof cast iron pan, pressing it gently into the bottom and up the sides of the pan. Refrigerate while you prepare the filling.
- In a food processor, combine the almonds, sugar and salt and process until the almonds are finely ground. Add the eggs, vanilla and almond extracts and the melted butter and process until the mixture comes together. Set aside.
- In a bowl, toss the apple slices with the lemon juice to coat.
- To assemble the galette, pour the almond mixture into the pastry-lined pan and spread evenly. Arrange the apple slices evenly on top of the frangipane, overlapping them slightly. Fold the excess puff pastry back over the edges of the pan to form a rim or crimp the pastry decoratively. Brush the pastry with the egg wash.
- Bake until the pastry is golden brown and the apples are tender, 40 to 45 minutes. Serve warm or at room temperature with a scoop of ice cream and salted caramel sauce on top. Serves 8.