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Mini Apple Galette

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This Mini Apple Galette is the perfect small batch recipe to make this fall. Flaky, buttery pie dough is topped with delicious, cinnamon flavored apple slices and baked until it's golden brown.

  • Author: Marisa Guerra
  • Prep Time: 50 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour and 20 minutes
  • Yield: 1-4 servings
  • Category: Dessert

Ingredients

Pie Dough

  • 75 grams flour
  • 3/4 tsp sugar
  • pinch of salt
  • 2 oz (1/4 cup) unsalted butter, cubed and chilled
  • 1-1 1/2 tablespoon ice cold water

Apple Filling

  • 1 honeycrisp or pink lady apples
  • 26 grams (2 tbsp) light brown sugar
  • 1 1/2 tsp cornstarch
  • 1/2 tsp cinnamon

Egg Wash

  • 1 egg, room temperature
  • 2 tsp water
  • Turbinado sugar

Instructions

  1. Whisk together the flour, sugar, and salt in a large bowl.
  2. Blend the butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
  3. Pour the water over the flour and stir together until it begins to form into a dough.
  4. Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
  5. While the dough chills, preheat the oven to 400º F.
  6. Peel and slice the apples into thin slices and place them in a bowl. Stir in the brown sugar, cornstarch, and cinnamon and set aside.
  7. Roll the dough out into a large circle, about ¼" thick. Carefully transfer it to a baking sheet and let it chill for another 5-10 minutes.
  8. Neatly arrange the apple slices in the middle of the circle, leaving about a 1 ½ inch border open around the edge. Do not add any of the juices from the apples that may be at the bottom of the bowl. Carefully fold the border over the apples, trimming off any excess dough if it's larger in areas.
  9. Whisk together the egg and water in a small bowl to make the egg wash. Use a pastry brush to brush the tops of the dough with egg wash. Sprinkle with turbinado sugar.
  10. Bake for 30-32 minutes until golden brown. Let cool slightly before topping with vanilla ice cream or whipped cream and serving. Enjoy!

Notes

  • I recommend waiting to add the ice cream or whipped cream until right before serving.
  • I made this galette into a circle, but any shape will work and the more rustic looking, the better!
  • I like to use turbinado sugar for the crust topping because of the beautiful look and delicious crunch it adds. If you don't have turbinado sugar on hand, you can use granulated sugar too.
  • Leftover galette should be put in an airtight container and kept in the fridge for up to a few days. You can reheat it in the oven or microwave.

Find it online: https://marisabakes.com/2024/11/06/mini-apple-galette/