Apple Galettes

These free-form tarts with a flaky crust are delicious.


    Yield: eight 5" galettes


    • 3 pounds Fuji Apples (about 6 large) if using Artisan Flour Blend dough recipe OR 4 lbs Fuji Apples (about 8 large) if using Bread Mix dough recipe
    • ½ cup brown sugar
    • 2 teaspoons cinnamon
    • ½ teaspoon salt

    FOR THE DOUGH - using Artisan Flour Blend

    • 1 cup butter- cubed and chilled (For dairy-free version, we prefer Earth Balance as a substitute)
    • 2½ cups Pamela's All-Purpose Flour Artisan Flour
    • ½ teaspoon salt
    • 1 teaspoon sugar
    • ⅓ cup + 2 tablespoons ice water


    FOR THE DOUGH - using Bread Mix

    • 1 cup butter- cubed and chilled (For dairy-free version, we prefer Earth Balance as a substitute)
    • 3½ cups Pamela's Bread Mix
    • 1 cup ice water
    • Egg Wash (optional, but adds shine and aids in browning - for egg-free wash, you can brush with milk or non-dairy milk)
    • 1 egg yolk mixed with 1 teaspoon water


    Peel and core apples, slice 1/4" thick, cutting slices in half. Par-cook apples by placing cut apples, brown sugar, and cinnamon in a large pan, stirring occasionally. Cook until outside of apple has softened and inside is still crisp, 10 to 15 minutes. You will get a small amount of liquid while cooking, use a slotted spoon to transfer apples to a bowl to cool, reduce the liquid from the apples down to 2 TBSP, and mix back into the apples to combine. This can be done days ahead or even frozen for later use (thaw before using).


    Make Pie Dough using All-Purpose Artisan Flour (see recipe here) or Bread Mix (see recipe here). Divide dough in half, using plastic wrap, and form two equal logs. Wrap tightly in plastic wrap to keep from drying out. Let dough rest on the counter in a cool place at least 2 hours or overnight. The dough works best for this if it is not refrigerated (cold dough will crack a lot more).


    After dough has rested, unwrap one log and cut into equal pieces (4 pieces if using Artisan Flour recipe, 5 pieces if using Bread Mix recipe).

    Apple Galette dough cut in 4 pieces

    Take 1 piece at a time, place between 2 pieces of plastic wrap, press down on dough to flatten a bit before rolling.

    Roll to a 7" circle.

    Remove top plastic wrap, pile a generous 1/2 cup cooled apples in the center of the dough.

    Use the plastic wrap to fold dough, one section at a time, up over the apples, peel the plastic off that part of the dough and repeat this process going around the apples to make six flaps altogether. The flaps will go up only part way and not cover the top of the apples.

    Transfer to a parchment lined sheet pan. Repeat with the other pieces of the log until all galettes are complete. Wrap pan well with plastic wrap to seal and place in refrigerator for at least one hour to set up. Repeat with the other log to make galettes, and wrap and refrigerate. They can be refrigerated like this for 2 days as long as they are well wrapped and protected from crushing. They can also be frozen; make sure to individually wrap each well chilled galette and then place in a container before freezing.

    Pre-heat oven to 425°.

    Once galettes are well chilled, unwrap the galettes and carefully brush dough with an egg yolk wash (sprinkle with sugar if desired). Bake in the top third of oven 15 minutes then turn down to 375° and bake an additional 10 to 15 minutes until starting to get golden with a few brownish edges. Cool at least 5 to 15 minutes before serving.

    To cook frozen galettes, do not totally thaw. Turn on oven to pre-heat. Unwrap and place pies on a parchment covered sheet pan. Brush with egg wash & sprinkle with sugar if desired. As soon as oven is pre-heated, put galettes in oven to cook as recommended above. They will cook in about the same amount of time, maybe 5 minutes longer, but they will be great!

    Delicious topped with ice cream, crème fresh or yogurt.

    © Pamela's Products, Inc.

Customer Reviews

Based on 2 reviews
Some tips

I would recommend that the temperature of the oven started out at 375, for a full 15 and then move up to 425 for a 10 minute minimum crisping stage.

When filling, I completely separated the excess liquid/sauce from the apples by straining gently. This lets you fill it without having to deal with the liquid. Just add it back at the end - some liquid will continue to seep out anyways if your apples are still hot.

Reheat in an oven with a small pad of butter on the apples if serving the next day, definitely not in a microwave.

I also tried doing an egg wash with the white instead of the yolk, and that turned out fine.

Kayde Johnson

I just made these and they are super yummy! The apples and crust are so good but I did run in to a problem. The apples and crust sucks up the moisture and there is no liquid with the apples. Even when eating one with whipped cream it was still a little dry for me.

I had the left over liquid from the apples and a few apples left over. I put this in a sauce pan. Then I added butter, cream, nutmeg, ginger, cloves, all spice, and a little more brown sugar and cinnamon. Each to taste. I heated up the mixture and let is simmer for about 10 minutes will stiring often. I then let it cool for about 5-10 and put it in a blender. I blended it for a few minutes until it was nice and smooth. Tasted it to make sure it was good.

I was not going to use it right away so I put it in a squeeze bottle. I let that sit on the counter for a couple hours to cool with the cap off. Once it was cool I put the cap on and put it in the fridge. When I want to ate an apple galletes I heat it up then squeeze the sauce into it about 5-7 times and add whip cream on top. So good! Hope this helps anyone who had the same problem as me :)

P.s. If you were serving these right after making them you could just squeeze the sauce in to them and serve. Also, it is important that you serve them right away. If you let the sauce sit in the gallete for a long time if will make it soggy.