Easy puff pastry apple galette topped with vanilla ice cream and caramel.
This Apple Galette is the perfect summer night dessert. It’s quick and easy, and serves about 8 people. So, head to the store and get yourself some puff pastry, apples and ice cream, and get baking!
What is a Galette
A Galette is a French pastry similar to a freeform tart made with pastry dough (or better yet, puff pastry). Galettes have a crispy, buttery crust and can be filled with any fruit. No matter the season, we always serve them warm with vanilla ice cream and caramel.
Best fillings for Galettes
The options are endless. Here are some ideas, from other sources, to inspire you to use what you have!
- Of course, this Apple Galette is my favorite 😉
- Peach Plum Galette from BonAppetit
- Blueberry Lemon Galette from Fine Cooking
- Gluten-Free Buckwheat Galette from Aran Goyoaga
- Jammy Strawberry Galette from Half Baked Harvest
How to Make an Easy Puff Pastry Apple Galette
Puff Pastry isn’t the traditional way to make a Galette, but it sure is the easiest! This foolproof recipe requires zero baking skills, minimal ingredients and an oven safe cast iron or deep pie dish.
- To make: thaw one sheet of puff pastry on the counter for about 30 minutes. Once thawed, flour the countertop and roll it out to roughly 16″x14″. If you don’t have a rolling pin, you can use a wine bottle. Transfer onto cast iron and press against the sides, Arrange the sliced apples on top.
- In a separate bowl, combine melted butter, brown sugar, granulated sugar, cinnamon, salt, vanilla, and lemon juice. Coat the apples. Tuck in the remaining puff pastry, brush with egg wash and sprinkle some sparkling sugar on top (this is totally optional). Bake at 425F for 40 minutes, until golden.
- To serve: scoop some vanilla ice cream right before serving. Drizzle some caramel sauce on top and enjoy!
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Happy Baking! x
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Easy Puff Pastry Apple Galette
Easy puff pastry apple galette topped with vanilla ice cream and caramel.
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 1 sheet frozen puff pastry, thawed
- 3–4 apples, peeled and cored, I used green
- 3 tbsp unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 1 egg, whisked, for egg wash
- 1 tbsp sparkling sugar, optional
- Vanilla ice cream, for serving
- Caramel, store-bought or homemade, for serving
Instructions
- Preheat the oven to 425F.
- Lightly flour a working surface, and roll out the thawed puff pastry sheet into a 16″x14″ rectangle. Transfer to a 10″ cast iron and press gently onto bottom and sides.
- In a large bowl, combine the melted butter, brown sugar, granulated sugar, cinnamon, salt, vanilla and lemon, stirring until fully incorporated.
- Thinly slice the apples and arrange them on top of the puff pastry. Coat with butter-sugar mixture. Fold and tuck the remaining puff pastry, brush with egg wash and sprinkle sparkling sugar around the edges (optional).
- Bake for 40 minutes until golden brown.
- Serve warm, with vanilla ice cream and drizzle with caramel.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American, French
Keywords: puff pastry apple galette, summer dessert, easy galette
Hi dear Rosana
I really interested in your creative recepies.
Thank you so much and good luck.
★★★★★
This was a great recipe. I used Truvia brown sugar blend and it turned out fabulously.
One question though: Do you have nutritional info for this? Thx!
★★★★★
I’m so glad you liked it!
This was rustic and luscious! I actually made it exactly like you wrote it out and it is a keeper, which I am passing on to my children and, hopefully, their children! Thank you so much for such an easy, attractive, and tasty way to end an October Saturday supper!
★★★★★
I’m so happy you liked it!!!
Hello, I have a question please. I baked this on the parchment paper in the cast iron skillet. Was that how you intended it be done?? It was very good but I felt like the puff pastry crust was rather soggy and not as crisp as I would have expected. I would love to make this again, would you have any suggestions?
Hi! I didn’t use parchment with the cast iron and my guess is that it might have caused some moisture to build up and make your crust soggy. I can see how the photos might make you think to use parchment, but it was only meant for serving purposes! For future reference, if it’s not suggested in the instructions, don’t use it 🙂