Caramel Apple Galettes

Caramel Apple Galettes | Butter Baking

In my world, rainy days call for baking.

Not only is cooler weather a little more baking-friendly (hot sticky days in the kitchen? No, thank you. I’d much prefer to have a mojito and call it a day), but there’s nothing more I like on a wet, rainy day than to be inside and warm and to be baking something delicious.

Caramel Apple Galettes | Butter Baking

Yesterday was hot weather, mojito weather, or in my particular case, afternoon sun and gin and tonic weather.

But in true Melbourne style, today was the complete opposite. Rainy, cold, baking weather.

Caramel Apple Galettes | Butter Baking

Apple pies were requested. So I took my favourite apple-y, cold weather things (like apple turnovers, custard, galettes and sautéed caramel apples) and turned them into these little caramel apple and custard galettes.

Caramel Apple Galettes | Butter Baking

They were lovely. The house smelt like caramel and apples and butter and cinnamon (heaven) and the galettes were gorgeously crisp and sweet.

Caramel Apple Galettes | Butter Baking

They didn’t take long to make either, so I could spend lots of time relaxing, enjoying my day off, and eating these little babies.

Caramel Apple Galettes | Butter Baking

  • 1 x 375g packet all-butter ready-rolled puff pastry, thawed (that's almost 1 pound)
  • ½ recipe pastry cream, made with 1 tsp cinnamon instead of vanilla and cooled (find the link below the recipe)
  • 5 granny smith apples, peeled and cored
  • 50g unsalted butter (1/4 cup)
  • ¼ cup brown sugar
  1. Preheat the oven to 200 C (400 F) and line two trays with baking paper.
  2. To prepare the apples, quarter them, then cut each quarter into four slices.
  3. 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.
  4. 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).
  5. Drain the apples, reserving the caramel sauce, and allow them to cool in the fridge.
  6. Meanwhile, cut your puff pastry into 8 rectangles, mine were about 10x5cm (4x2 inches), and place them on the baking trays.
  7. Using a small, sharp knife, score a rectangle about 1cm (1/3 inch) inside from the border of the puff pastry.
  8. Use a small offset spatula to spread a layer of pastry cream evenly over the inner rectangle of the pastry.
  9. Arrange the apples in a line down the layer of custard.
  10. 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.
  11. Remove from the oven, brush the apples with the reserved caramel sauce and serve.
  12. Makes 8 galettes.
  13. Happy baking!

Find the recipe for pastry cream here.


21 Thoughts on “Caramel Apple Galettes

  1. I love these! Gorgeous pictures as always, Natasha!

  2. huntfortheverybest on October 22, 2013 at 9:48 am said:

    they look delish!

  3. What a simple and easy recipe for these apple galettes! I actually have a few apples at home now. I would love to make this. Thanks!

  4. So simple! Definitely will make this some time. I can understand what you mean, as a fellow Melburnian. I swear it was hot on the weekend, and this week, it’s just been so cold & rainy!

  5. These look so yummy and cute. Got me craving these right now

  6. WOW! I am so hungry after looking at your blog!
    There are some awesome and recipes here that i will definitely be trying at home. Key word: ‘trying’. Hope i get a day off soon so i can attempt these little treats. I love the pictures of your food too! Very professional and great quality! Love love love this blog!!!

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  8. So H A P P Y to have stumbled on your awesome website!! I’ve been searching the web for an easy and delicious Apple Galette. I read yours and I instantly fell in love with the recipe. I want to make this for Christmas and bring it over the in-laws….hopefully I can make a big impression as well! Haha!! I just have a few questions to ask you. Can I make this ahead of time? If so, will they loose the crunchy texture compare to a freshly baked? Looking forward to your response! Merry Christmas and all the best in 2014!

    • Hi Rowena! Happy you like the blog and recipe :-)
      You can definitely make the apples ahead of time and have them set aside, but don’t bake the galette ahead of time – it won’t be crunchy at all.
      Merry Christmas!

  9. Thanks, good to know:) Made some today and it was a success. I just made a tiny error when I made the pastry cream. I did not notice to change the vanilla to cinnamon instead but no worries I just added cinnamon and it was yummy!! The only thing I noticed is I did not put enough pastry cream and I rolled the puff pastry to thin. Good thing I did a practice run before the big day. Lol!!Thanks again:) I’m looking forward to baking more of your lovely and awesome recipe.

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  12. Just wondering how many pastry sheets would be equivalent to the ready-rolled sheet? or how many servings does this recipe make?
    Thanks :-)

    • Hi Emily, I’m not sure what you mean by your question? As the recipe calls for one ready rolled sheet, I would say that you need one pastry sheet? The recipe states the ready rolled sheet is 375g.
      As for servings, as stated in the recipe, it makes 8 10x5cm galettes.
      Good luck :-)

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