Description

With a puff pastry crust, this just might be the easiest salted caramel apple galette you could ever make.

Ingredients

Units Scale

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