Mini Apple Galettes
Flaky puff pastry pockets filled with cinnamon-spiced apples, baked until golden in individual, free-form portions.
Servings: 8 mini galettes
Calories: 220kcal
Cost: 3
Equipment
- 2 baking sheets
- parchment paper
- large mixing bowl
- Rolling Pin
- pastry brush
- knife or pastry cutter
Ingredients
- 2 sheets frozen puff pastry, thawed
- 3 medium apples, peeled and thinly sliced
- 1/3 cup granulated sugar
- 1 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp fresh lemon juice
- 2 tbsp unsalted butter, cut into small pieces
- 1 egg, beaten with 1 tablespoon water
- 2 tbsp coarse or turbinado sugar
Instructions
- Preheat oven to 400°F and line two baking sheets with parchment paper.
- Toss the sliced apples with the granulated sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
- Roll each sheet of puff pastry out slightly, then cut into four 5- to 6-inch circles (8 total). Transfer to the baking sheets.
- Arrange apple slices in the center of each circle, leaving a 1-inch border of bare pastry.
- Fold the pastry border up and over the apples, pleating loosely around each galette.
- Dot the filling with butter pieces, brush the pastry edges with egg wash, and sprinkle with coarse sugar.
- Bake at 400°F for 20 to 25 minutes, until the pastry is deeply golden and the apples are tender.
- Cool on the pan for at least 10 minutes before serving warm.
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze fully baked and cooled galettes in a single layer, then reheat at 350°F for 8 to 10 minutes until crisp.