Easy Mini Apple Galettes Ready in 45 Minutes

These mini apple galettes are flaky, buttery, and filled with cinnamon-spiced apples in every bite. Each one is its own little free-form pie, with golden pastry edges that crackle when you break into them.

Why You’ll Love These Mini Apple Galettes

They use store-bought puff pastry, so there’s no pie dough to roll and chill. That alone cuts the work of a normal apple dessert in half, which is why these mini apple galettes come together in well under an hour.

The individual size means no slicing, no serving plates, and no fighting over the middle piece — everyone just picks up their own galette.

They also look far more impressive than the effort they take, which makes them an easy choice for a fall dinner party or a weekend treat.

Ingredients You’ll Need

• 2 sheets frozen puff pastry, thawed — this is what gives these mini apple galettes their flaky, golden shell without any pastry-making skills required.
• 3 medium apples, peeled and thinly sliced — Honeycrisp or Granny Smith both hold their shape well; avoid softer apples like Red Delicious, which turn mushy.
• 1/3 cup granulated sugar — sweetens the filling and helps draw out the apples’ juices.
• 1 tablespoon all-purpose flour — thickens those juices so the filling isn’t watery once baked.
• 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg — the classic warm apple pie spice pairing.
• 1 tablespoon fresh lemon juice — keeps the apple slices from browning and brightens the filling.
• 2 tablespoons unsalted butter, cut into small pieces — dotted over the filling for richness as it bakes.
• 1 egg, beaten with 1 tablespoon water — an egg wash for shiny, golden pastry edges.
• 2 tablespoons coarse or turbinado sugar — sprinkled on top for a bit of crunch and sparkle.

How to Make Mini Apple Galettes

1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. Toss the sliced apples with the granulated sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until evenly coated.
3. Roll each sheet of puff pastry out slightly, then cut into four 5- to 6-inch circles, for 8 circles total. Transfer to the prepared baking sheets.
4. Arrange the apple slices in the center of each circle in a slight overlap, leaving a 1-inch border of bare pastry around the edge.
5. Fold the pastry border up and over the edge of the apples, pleating loosely as you go around each galette.
6. Dot the exposed filling with the butter pieces, then brush the folded pastry edges with the egg wash and sprinkle with coarse sugar.
7. Bake at 400°F for 20 to 25 minutes, until the pastry is deeply golden and the apples are tender when pierced with a knife.
8. Cool the galettes on the pan for at least 10 minutes before serving warm.

Tips for Success

Keep the pastry cold. If your puff pastry gets soft and warm while you’re assembling, pop the tray in the fridge for 10 minutes before baking — cold pastry is what gives these mini apple galettes their flaky lift.

Don’t skip the flour in the filling. The most common problem with any apple galette is a soggy bottom, and that thin layer of flour is what soaks up the extra apple juice as it bakes.

Slice the apples evenly. Aim for slices about 1/8-inch thick so they cook through at the same rate the pastry browns — thicker slices can leave you with crisp pastry and undercooked apples.

Variations to Try

Swap half the apples for pears for a mixed-fruit galette with a softer, more floral flavor.

Add a tablespoon of caramel sauce drizzled over the apples before folding the pastry for a caramel apple version.

For a heartier, single-pan option with the same warm apple filling, try our Cinnamon Roll Apple Bake.

If you love individual-sized fall desserts, our Mini Pumpkin Pies make a great pairing on the same dessert table.

What to Serve With It

A scoop of vanilla ice cream melting into the warm pastry is the simplest way to serve these.

For a bigger fall spread, set them out alongside our Caramel Apple Cheesecake Bars so guests can pick between two apple desserts.

FAQs

Can I make these ahead of time? You can assemble the galettes and refrigerate them unbaked for up to a day, then bake straight from the fridge, adding a few extra minutes to the bake time.

Can I use pie dough instead of puff pastry? Yes, though the texture will be more like a traditional galette rather than the flaky, layered crust puff pastry gives here.

How do I store leftover galettes? Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.

Can I freeze them? Yes — freeze the fully baked and cooled galettes in a single layer, then reheat in a 350°F oven for 8 to 10 minutes to re-crisp the pastry.

Final Thoughts

These mini apple galettes turn a handful of pantry staples into a fall dessert that looks like it came from a bakery case, without the extra hours of work.

Bake a batch this weekend — they’re just as good the next morning with a cup of coffee as they are warm from the oven.