Puff Pastry Apple Galette

Light and buttery puff pastry crust. Sliced apples on a layer of sweet, ground almond mixture. To top with some vanilla ice cream and caramel sauce

Ingredients

Ingredients
Servings:
Puff Pastry
sheet, frozen
g
Almonds
blended
g
Granulated Sugar
tsp
Kosher Salt
Eggs
tsp
Vanilla Extract
tsp
Rum Extract
g
Butter
melted
Apples
tbsp
Lemon Juice
Egg
Splash of Water
tbsp
Brown Sugar
Vanilla Ice Cream
Caramel Sauce

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC.
  2. Roll out the puff pastry into a 30x25cm rectangle and carefully transfer into a ca. 25 cm ovenproof cast iron pan. Press it gently into the bottom and up the sides of the pan. Refrigerate until ready to fill
  3. In a food processor, combine the almonds, sugar and salt and process until the almonds are finely grounded.
  4. Add the eggs, vanilla and rum extract and the melted butter and process until everything comes together.
  5. Slice the apple into thin slices. Coat them with the juice of one lemon to keep them from browning.
  6. Remove the puff pastry pan from the refrigerator and spoon the almond mixture on top of the crust in the bottom of the pan.
  7. Arrange the apple slices. Overlap them upright in a circular pattern, working from the outside to the center.
  8. Fold the excess puff pastry back over the edges of the pan to form a rim. Brush the pastry with egg wash and sprinkle with brown sugar.
  9. Bake in the oven for 40-45 minutes or until the apples are tender and the crust is golden brown. It might take a little longer depending on your oven.
  10. Serve warm with vanilla ice cream and drizzle with caramel sauce (optional)

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC.
  2. Roll out the puff pastry into a 30x25cm rectangle and carefully transfer into a ca. 25 cm ovenproof cast iron pan. Press it gently into the bottom and up the sides of the pan. Refrigerate until ready to fill
  3. In a food processor, combine the almonds, sugar and salt and process until the almonds are finely grounded.
  4. Add the eggs, vanilla and rum extract and the melted butter and process until everything comes together.
  5. Slice the apple into thin slices. Coat them with the juice of one lemon to keep them from browning.
  6. Remove the puff pastry pan from the refrigerator and spoon the almond mixture on top of the crust in the bottom of the pan.
  7. Arrange the apple slices. Overlap them upright in a circular pattern, working from the outside to the center.
  8. Fold the excess puff pastry back over the edges of the pan to form a rim. Brush the pastry with egg wash and sprinkle with brown sugar.
  9. Bake in the oven for 40-45 minutes or until the apples are tender and the crust is golden brown. It might take a little longer depending on your oven.
  10. Serve warm with vanilla ice cream and drizzle with caramel sauce (optional)

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