With a puff pastry crust, this just might be the easiest salted caramel apple galette you could ever make.
I just realized I whispered “I love it so much!” as I’m sitting here looking at this Easy Salted Caramel Apple Galette recipe. 
Some people whisper “I love you so much” over their sleeping babies, & I’m over here whispering to my dessert galette about how much I love it & want to eat it.
I hope that isn’t too creepy? Because it is so true! I’m completely obsessed!
When I made these Easy Salted Caramel Apple Galettes I was lucky my sister was with me, because I would have happily consumed the first one (that serves 4) all by myself. I then saved the second one, by putting it in the freezer, to enjoy later. Although later came only a few hours later… I may or may not have popped the second apple galette in the microwave to reheat because I had to have some more!
Yes, I am overly addicted to these apple cinnamon galettes drizzled in salted caramel sauce. My mouth began to water just writing that sentence as the memory of those flavors on the puff pastry crust came rushing back.
Galettes are similar to tarts and pies, but I don’t really like pies, something about the crust. So I decided to create a galette with a crust that I knew I would love & that would be way easier to create, puff pastry!
My sister is the official apple pie baker for Thanksgiving and she admitted that she likes this cinnamon apple galette even better than apple pie!
I think we both love how simple, fresh, flaky, & quick this recipe is to create, plus it makes your home smell incredibly delicious!
If you need a last minute fall dessert, I highly recommend this Easy Salted Caramel Apple Galette! Although I should warn you, once your family tastes just one bite, they will be begging you to make it again & again all season long. Good thing it is so easy to make!
Click here for the easy salted caramel recipe.
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Salted Caramel Apple Galette
- Yield: 4 servings 1x
Description
With a puff pastry crust, this just might be the easiest salted caramel apple galette you could ever make.
Ingredients
- 1 sheet frozen puff pastry (about 9-10 oz / 250-280 g), defrosted overnight in the fridge
Apple filling:
- 3 large apples, peeled and thinly sliced about 1/4-inch thick
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons cornstarch
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (55 g) dark or light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch of salt
Egg wash:
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon granulated sugar, for sprinkling
Salted caramel drizzle:
- 1/4 cup (55 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) heavy cream, warmed
- 1/2 teaspoon flaky sea salt
To serve:
- Vanilla ice cream (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the apple slices with the lemon juice and vanilla extract.
- In a small bowl, whisk together the cornstarch, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Sprinkle the sugar mixture over the apples and toss until evenly coated.
- Remove the puff pastry sheet from the fridge. Cut off the corners to shape it into a rough circle, and transfer to the lined baking sheet. (Set the cut corners aside to bake separately as little pastry bites.)
- Pile the apple slices in the center of the pastry, leaving a 1–2 inch border all around.
- Fold the border up and over the edges of the apples, pressing gently to hold the shape.
- In a small bowl, whisk together the egg and milk to make the egg wash. Brush the pastry border with the egg wash and sprinkle with the tablespoon of granulated sugar.
- Bake for 10–15 minutes until the pastry is puffed and deep golden brown.
- While the galette bakes, make the salted caramel. In a small heavy-bottomed saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved, then stop stirring and cook until the mixture turns a deep amber color, about 5–7 minutes. Remove from the heat and carefully whisk in the warm heavy cream (it will bubble vigorously). Stir in the flaky sea salt. Set aside to cool slightly until pourable.
- Remove the galette from the oven and let it cool for a few minutes.
- Drizzle the warm salted caramel generously over the galette. Serve warm, with ice cream alongside if you like.
Notes
Firm apple varieties like Granny Smith or Honeycrisp hold their shape best during baking. The cut pastry corners bake up as little golden bites — great for dipping in leftover caramel. If the caramel seizes, return it briefly to low heat and whisk until smooth. Leftover galette keeps in the fridge for up to 2 days; reheat in a 350°F oven for 8–10 minutes to re-crisp the pastry.
- Category: Baking
Frequently Asked Questions
Can I use a different type of apple for the galette?
Yes, you can use different types of apples, but a firmer variety like Granny Smith or Honeycrisp will hold up better during baking.
How do I store leftover salted caramel apple galette?
You can store leftover galette in an airtight container in the refrigerator for up to 2 days, or freeze it for longer storage.
What should I do if my puff pastry crust is too soft to work with?
If the puff pastry is too soft, chill it in the refrigerator for about 15-20 minutes to firm it up before shaping it into the galette.
