Mini Apple Galettes

Name: Mini Apple Galettes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Ingredients: 1 pie crust (homemade or store-bought); 2-3 granny smith apples, sliced and then cut in half; 1/4 cup brown sugar; 1 1/2 tablespoons all-purpose flour; 1 teaspoon lemon zest; 2 teaspoons freshly squeezed lemon juice; 1 teaspoon ground cinnamon; 1/8 teaspoon freshly grated nutmeg (or 1/4 teaspoon ground nutmeg); 1 large egg (for egg wash); 1 tablespoon sugar; 1 tablespoon brown sugar; salted caramel sauce; vanilla ice cream (optional topping)

by Emily | emilyfabulous.com

3 galettes

50 min

This Mini Apple Galette Recipe is so easy to pull together with pie crust and fresh apples. Top them with vanilla ice cream and salted caramel sauce and you will have a decadent treat no one can resist!

This Mini Apple Galette Recipe will be the easiest dessert you have ever made that looks and tastes like it took hours. Top them with a salted caramel sauce and vanilla ice cream for an even more decadent treat.

And if you want to check out some other flavor variations for a galette, check out my Fresh Mango Galette and my Apple Lavender Galette recipes!

Mini Apple Galettes with salted dulce de leche sauce and ice cream on top

mini apple galette before baking

top view of a mini apple galette with caramel sauce

Mini Apple Galettes

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Recipe details

Yield 3 galettes
Time spent: Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min

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% Daily value

Ingredients

1 pie crust (homemade or store-bought)
2-3 granny smith apples, sliced and then cut in half
1/4 cup brown sugar
1 1/2 tablespoons all-purpose flour
1 teaspoon lemon zest
2 teaspoons freshly squeezed lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg (or 1/4 teaspoon ground nutmeg)
1 large egg (for egg wash)
1 tablespoon sugar
1 tablespoon brown sugar
salted caramel sauce
vanilla ice cream (optional topping)

Instructions

Take the pie crust out of the fridge and allow it to sit at room temperature for about 10 minutes. This will make it easier to roll out (If you made your own pie crust using my recipe, you will only use half of the dough from the recipe).
Cut the crust into thirds and form 3 balls. Roll out each ball on a lightly floured surface with a rolling pin to be 8-9" in diameter. You don't need a perfect circle since you will be folding up the edges.
Place the rolled-out circles onto baking sheets lined with parchment paper. Place the baking sheets into the fridge while you prepare the filling. This helps create a flaky crust!
Preheat the oven to 400°F and place the oven rack in one of the lower settings in the oven.
Core and cut the apples into slices, then cut each slice in half again. The smaller pieces are easier to fit into a mini galette. Place the apple slices into a large bowl. Combine ¼ cup brown sugar and the flour, lemon zest, lemon juice, cinnamon, and nutmeg with the apples.
Remove the chilled crusts from the fridge and spoon the apple mixture on top of each one starting at the middle. Leave about 2" around the edges. Fold the edges up and around the apples on each galette, creasing where needed.
Beat the egg and brush the crust edges with it. Mix together 1 tablespoon sugar and 1 tablespoon brown sugar and sprinkle on the edges on top of the egg wash.
Place the galettes in the oven and bake for 30 minutes. Allow the galettes to cool for a few minutes. Top with the salted caramel sauce and vanilla ice cream if desired. Enjoy!

Tips

Check out my recipe on how to make your own salted caramel sauce (dulce de leche) in the Instant Pot!
I used granny smith apples for this recipe because they are firm and less sweet than other varieties. You can use any apple variety you like or have on hand.
I do not peel the apples before baking, but you can if you would like to.
Since these are mini galettes, I slice my apples and then cut that slice in half for smaller pieces. I find that they fit better in the smaller pastry.
The liquid from the apple mixture may leak out when baking, which is fine. This is where the parchment paper will come in handy for easy clean-up!
It’s best to bake the galette on a lower rack in the oven so that the top of the apples does not burn but the crust can fully cook.
If you have any leftovers (that’s a big IF), you can store them covered in the fridge for a day or 2, but these galettes are really best when served right away.

Comments

Yve LeRoy on Dec 02, 2021

Pie dough and Carmel recipe? Please

1 Reply
- Emily | emilyfabulous.com on Dec 02, 2021
  
  Hi, Yve. If you go to this post, you will find links to both recipes: https://emilyfabulous.com/mini-apple-galette-recipe/
  
  Enjoy!
  
  Like
Nanfree on Dec 02, 2021

Can you substitute filo dough for the pie crust? Thanks, this looks yummy!

5 Reply
- See 1 previous
- Emily | emilyfabulous.com on Dec 02, 2021
  
  Hi! I have never tried making a galette with phyllo dough but I know others have. I believe you would want about 8 layers of the dough with butter brushed on in between the layers. The baking temp and time should be similar but, of course, you would want to keep an eye on it so the dough doesn't burn. If you give it a try let me know how it turns out!
  
  1
- Nanfree on Dec 03, 2021
  
  Thank you, Emily!! I love the way this looks and I can almost taste it! I will definitely let you know how it goes if I use the filo.
  
  Like

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