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apple galette recipe

Easy Cinnamon Apple Galette Recipe

This Easy Cinnamon Apple Galette Recipe will help you make the best flaky, buttery Homemade Apple galette with thick gooey apple filling flavored with cinnamon and vanilla.
Prep Time 15 mins
Cook Time 40 mins
Cooling Time 1 hr 15 mins
Total Time 2 hrs 10 mins
Course Dessert, Snack
Cuisine American, British, French
Servings 1 Apple Galette

Ingredients
  

FOR THE PASTRY

  • 150 g All-purpose flour 1 cup +2 and 1/2 tbsp (loosely packed)
  • 1/4 tsp Salt
  • 85 g Unsalted butter, chilled, cut into small pieces 1/4 cup +2 tbsp
  • 12.5 g Sugar 1 tbsp
  • 60-75 ml Cold Water 4-5 tbsp

FOR THE APPLE FILLING

  • 2 Apples(peeled, cored and diced small)
  • 50 g Granulated sugar 1/4 cup
  • 1 tsp Ground cinnamon
  • Pinch of salt
  • 8-15 g Corn flour 1-2 tbsp
  • 1/2 tsp Vanilla Extract
  • 15 ml Lemon Juice 1 tbsp(optional)

FOR EGG WASH

  • 1  Egg (lightly beaten)

FOR SPRINKLING ON TOP

  • 1 tbsp Sugar

Instructions
 

PREPARE THE PASTRY DOUGH

  • In a large bowl, mix together the flour, sugar and salt. 
    Slice frozen butter into thin slices
    Add the Frozen cold butter and, toss it into the flour mixture . 
    Add cold water, little by little into the flour mixture and, using a fork, gently toss and stir together until large lumps form and all of the flour has been moistened. 
    We need to be careful while adding water..if we add more water, the pastry will become tough and hard.
    So add water little by little and stop when the dough can be squeezed and be pressed to form dough.
    We don’t want all our butter to get dissolved into the dough..and it is a good sign to see the butter flakes in between the dough.
    Using your hands, press the dough flat and then form into a cohesive slab and wrap with plastic wrap or parchment paper. 
    Refrigerate for 60 minutes or more until the dough is firm(if preparing ahead of time, the dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 1 month).

PREPARE THE FILLING

  • Take 2 apples if big or 3 small apples ;peel and slice them.
    Slice the apples into thin or thick pieces.I prefer slightly thick apple slices.As this apple galette is baked open, thin slices may turn dry after baking.
    Into the bowl of sliced apples add the sugar,salt,cinnamon powder and vanilla extract.
    Mix them all together.
    To thicken the apple filling, add 1 -2 tbsp corn flour .We can also add plain flour instead.
    Mix everything together and keep it aside.

ASSEMBLE THE APPLE GALETTE

  • After 1 hour of cooling the dough is now cold and firm.Its ready for rolling and shaping.
    So take it out, roll it into a thin sheet of approximately 4mm thick.
    Arrange apples on top of rolled out dough.Leave any excess juices behind so that we can add it later.
    Carefully grasp 1 edge of dough and fold up 1-2 inches over apples. Repeat around the entire tart.
    Our pastry dough will be soft by now ;so keep it in freezer for 10 minutes or in fridge for 15 minutes.
    We need the butter to be cold and solid before taking the galette into the oven for baking.
    After 10 minutes in freezer, the dough now turned cold and stiff.
    In a small bowl, whisk together an egg and milk for the egg wash. 
    Take the chilled shaped dough out, brush the crust with egg wash, then sprinkle with coarse sugar.
    Pour in the excess juice on the center of the filling.
    It’s now ready to go into the oven.

BAKE THE APPLE GALETTE

  • Bake @410 F or 210 C for 25 minutes and then reduce the temperature to 375 F and bake for another 18-20 minutes or Bake until the cinnamon apple galette crust is golden brown. 
    Remove it from the oven, and let stand to cool slightly before serving.They are really hot just when they are out of the oven.So wait for it to cool down .
    Apple Galette is best eaten within a day of baking them.
    This is one of tastiest apple desserts that we can make with the least effort at home. 

Video

Notes

4 Tips for making the perfect Fruit Galette Pie Crust

For making a wonderful galette ,we need to make an excellent crust pastry dough for the base.
Here are some tips for creating the perfect crust:

1.Use minimum water as possible while preparing the pie dough :

Water and any other liquids will increase gluten development and make your crust less tender.So to make flaky galette crust ,use water sparingly as possible.

2.Always try to keep the butter cold and pliable

Keep the butter cold and pliable ,so that we can make flaky pie crust.This will also prevent over working the dough and thus a tough crust.
It is important to keep the butter cold especially just when we place it into the oven for baking.At this point, if the butter is soft it will melt fast and we will end up with a pool of melted butter.

3.Baking Temperature and Duration for making Apple cinnamon galette

To make the best fruit galette, baking temperature and duration is also very important.
The initial high temperature will help to cook the crust and later the filling.
The final 18-20 minutes of baking at lower temperature will help to make the crust crispy.The lower temperature will prevent any chance of over browning on top.

4.To prevent Soggy Bottom

Take care to pour the liquid only just before taking the pastry into the oven for baking.
Add enough corn flour to the fruit mix so that the filling will remain thick and gooey.1-2 tablespoons of corn flour can be used in this cinnamon apple galette recipe.
Keyword Apple galette, cinnamon apple galette, fruit galette, galette, homemade galette