There’s a quiet beauty to making an apple galette. No fuss, no perfection required. Just you, your rolling pin, and the scent of warm apples filling the kitchen.
This recipe delivers a crisp, flaky crust and soft, cinnamon-spiced apples wrapped up in the most effortless shape. The final brush of apple cider glaze brings it all together with a sticky, amber gloss that catches the light.
You’ll learn how to build that flaky pastry from scratch, how to balance tart and sweet apples, and how to keep the shape rustic yet clean. This isn’t about being exact—it’s about being intentional.
A galette offers freedom. It’s looser than a pie, quicker than a tart, and somehow feels more personal. You can adapt it to what you have, but it still makes a lasting impression on the table.
Building the Dough: Texture Begins Here
The crust starts with a cold butter method that relies on temperature and touch. I cut in the butter with a pastry cutter until the flour looks like wet sand with pebbles. Add water slowly—too much, and the dough turns gummy.
Three tablespoons usually work for me, but I always pause before the fourth. Once it holds together, I press it into a disk and let it rest. That chill time matters. It relaxes the gluten, so the crust rolls smooth without shrinking.
In my notes, I’ve found that all-purpose flour delivers the best balance. It holds structure but still flakes, especially with high-fat butter. I’ve tested pastry flour, but it softens the edge too much here.
If you’re short on time, this dough freezes well. I’ve done that before a holiday gathering—just thaw overnight in the fridge.
Try something similar with these Maple Glazed Apple Pie Bars.
Choosing and Prepping the Apples
I use a mix of apples—Granny Smith for acidity, Honeycrisp for texture, and Gala for sweetness. Slicing them thinly, about ⅛ inch, lets them soften evenly.
A squeeze of lemon keeps them bright. Then the mixture gets brown sugar for depth, cinnamon for warmth, flour to catch the juices, and vanilla for roundness.
Letting them sit for ten minutes helps the flavors bind and draw out just enough moisture. That rest also gives the crust more time to chill.
Looking for another fruit-forward dessert? These Apple Turnovers With Puff Pastry are a quick favorite.
Rolling and Shaping the Galette
Roll the dough to about 12 inches on a floured surface. I turn it after every few passes to keep the shape and prevent sticking. Transfer it to a parchment-lined sheet before filling—moving it after assembly risks tearing.
Layer the apples in spirals or loose rows. You don’t need symmetry, but stacking them with a slight overlap helps each slice cook fully. Leave a clean two-inch border all around.
Then fold the crust gently over the filling. Pleat it as needed. A rustic look always works. Brush with egg wash and sprinkle with coarse sugar for crunch and shine.
This step lets you make the galette feel handmade without stress. If you enjoy casual, unfussy bakes, this will feel familiar.
For another rustic apple dessert, you might enjoy these Apple Pie Cheesecake Bars.
Baking and Glazing for Finish
Into a hot oven it goes—400°F for 35 to 40 minutes. I check it halfway and rotate the pan for even color. You want the apples tender and the crust golden.
While it bakes, reduce apple cider and brown sugar in a saucepan. Stir until it thickens to syrup, then whisk in butter and a pinch of salt.
This glaze sets the galette apart. Brush it on while still warm for a glossy finish. It clings to the apples and adds a tart-sweet depth that lifts every bite.
I’ve tried skipping the glaze once, and it felt like something was missing. The cider intensifies the apple flavor without overpowering it.
Caramel lovers should try these Caramel Apple Skillet Brownies for a richer, deeper dessert.
Comparison: Butter Type in Pastry Dough
I’ve tested this crust using European-style butter and standard American sticks. The higher fat content in European butter gives a richer taste and more defined flake, but it softens faster and requires quicker handling.
If you’re new to galette dough, stick with regular unsalted butter. It holds up longer at room temperature and gives you more control while folding and rolling. Once you’re confident, experiment with higher butterfat.
This detail alone can change how your crust behaves under heat.
Serving and Storing the Galette
Serve this galette warm or at room temperature. It slices best once it cools slightly, allowing the juices to settle.
I often pair it with a spoonful of crème fraîche or plain vanilla ice cream. It also holds its own on a brunch table next to savory galettes or cheese boards.
Leftovers keep well covered at room temperature for a day. Beyond that, store it in the fridge. Reheat slices in a toaster oven to keep the crust crisp.
If you enjoy smaller portions, you can also adapt this into mini apple pies using the same filling and dough.
For a fun twist, check out these Apple Pie Cookies.
Related Recipes to Try Next
If this galette won you over, explore other apple desserts with similar textures and flavors:
- Apple Pie Cookies — portable, buttery, and just as satisfying
- Apple Pie Cheesecake Bars — combines classic pie with creamy cheesecake
- Maple Glazed Apple Pie Bars — with sweet maple notes and shortbread base
Save and Share This Rustic Apple Galette Recipe
Pin this Apple Galette to your dessert board so you always have it on hand during apple season.
If you try it, share in the comments how yours turned out—or what apples you used. I’d love to hear your spin on it. Let’s keep the conversation going in the kitchen.
Apple Galette Recipe
A rustic apple galette with a flaky, golden crust filled with thinly sliced apples and finished with a warm cider glaze. This dessert highlights the natural flavor of apples with a simple, homemade pastry and a rich, sticky glaze made from reduced apple cider.
Ingredients
- For the crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- 3 to 4 tablespoons ice water
- For the filling:
- 3 medium apples (mix of sweet and tart), thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- For the cider glaze:
- 1 cup apple cider
- 2 tablespoons brown sugar
- 1 tablespoon butter
- Pinch of salt
- For the finishing touch:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- MAKE THE DOUGH: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to work them in until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- PREPARE THE APPLE FILLING: Toss the sliced apples with lemon juice in a large bowl to prevent browning. Add the brown sugar, granulated sugar, cinnamon, flour, and vanilla extract. Stir until the apples are evenly coated, then set aside to rest while the dough chills.
- ROLL AND ASSEMBLE: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet. Arrange the apple slices in slightly overlapping circles, leaving a 2-inch border around the edge. Fold the edges of the dough over the apples, pleating as you go to create a rustic shape. Brush the crust with the beaten egg and sprinkle with coarse sugar.
- BAKE: Place the assembled galette in the preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown and the apples are tender. Rotate the pan halfway through baking for even browning if necessary.
- MAKE THE CIDER GLAZE: While the galette bakes, combine the apple cider and brown sugar in a small saucepan over medium heat. Simmer until reduced to a thick, syrupy consistency, about 15 minutes. Stir in the butter and a pinch of salt. Once the galette is out of the oven, brush the apple filling generously with the warm cider glaze.
Notes
For best results, use a mix of sweet and tart apples such as Honeycrisp, Gala, and Granny Smith. Allow the galette to cool slightly before slicing to help the juices set. Serve warm or at room temperature.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 209Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 29mgSodium 175mgCarbohydrates 43gFiber 3gSugar 23gProtein 3g
