Cinnamon Apple Bacon Maple Galette

Lisa Kotler
by Lisa Kotler
8 slices
1 hr

I love the fall, the colours of the leaves and the comforting fall smell of cinnamon, apples, maple and bacon wafting through my house. Did I paint a picture for you? Shall I fan the smell your way? I decided to create a cinnamon apple galette which I topped with crispy bacon and of course a generous pour of maple syrup. The puff pastry is store bought, but it was flaky, the apple, cinnamon, butter, brown sugar combo was scrumptious, and the bacon topping added that salty crunch followed by the sweet taste of the syrup. Overall, this dish is easy to assemble and a great sweet / savory dessert. It's also super yummy with a dollop of vanilla ice cream to top it off.

Cinnamon Apple Bacon Maple Galette
Recipe details
  • 8  slices
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 1 large apple or two small/medium apples, peeled and sliced thinly
  • 1 puff pastry sheet unbaked
  • 3 tbsp brown sugar
  • 1 tbsp lemon juice
  • 1 tbsp pure maple syrup
  • 1 tbsp all purpose flour
  • 1 tsp ground cinnamon
  • 1 large egg
  • 1-2 tbsp coarse sugar
  • 6 strips of bacon

Pre-heat oven to 375℉
In a large bowl, combine sliced apples, brown sugar, lemon juice, pure maple syrup, all-purpose flour, and ground cinnamon. Mix well to evenly coat apples. Use hands to coat evenly if needed.
Roll out puff pastry sheet on a baking sheet lined with parchment paper. Place sliced apples (overlap and pack them!) onto the middle of the puff pastry, leaving 1 inch all around to fold over. Overlap the apple slices a little bit so you can pack in more of them. Do not dump the whole bowl of sliced apples onto the crust because we will be using the liquid from the apple mixture to drizzle onto the top of the galette.
Once apples are arranged onto the crust, fold over the sides of the pie crust. Drizzle leftover liquid from apple mixture to the top of the sliced apples.
Whisk an egg in a small bowl. Using a brush, brush the folded-over sides with egg wash. Then sprinkle with coarse sugar.
Bake for 40 minutes, or until crust is golden brown and apples are slightly tender. Apples will not be completely soft, but partially tender and partially crunchy.
While the galette is baking, cook the bacon in a skillet until crispy, remove from pan and place on a paper towel-lined plate to rest. Then chop the bacon coarsely and set aside.
Remove the galette from the oven and let sit for 10 minutes. Top with the crumbled bacon, a generous pour of maple syrup and serve.
You can also serve with vanilla ice cream on top and enjoy!
Lisa Kotler
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