Mini Apple Galettes -

Mini Apple Galettes

Rustic, free-form pastries filled with a sweet, lightly spiced apple filling in a flaky, golden crust.

No ratings yet

Print Pin

Course: brunch, Dessert

Cuisine: American

Keyword: apple and cinnamon, galettes, sweet

Prep Time: 30

Cook Time: 25

Resting Time: 15

Servings: people

Calories: 304kcal

Author: Candace Bourzac

Ingredients

2 pie crusts
2 1/2 cups chopped apple
1 small apple, thinly sliced
1/2 cup water
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons water
1/4 cup chopped pecans
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Instructions

Special Note: I recommend making the filling ahead of time so it's cooled down enough when you add it to the dough circles. If not, it could melt the butter, resulting in not very flaky galettes.
Also, if you make homemade pie crust, it will need to be in the fridge for two hours before you use it.
If you've made your own dough using my recipe, you'll want to take it out of the fridge 20-30 minutes before you roll it out. Just take out one of the discs, then once you're ready to roll the first one out, take out the second one.
*If you use store-bought, they're already rolled out into large circles. You'll still want to divide them each into 4 pieces and roll them out as best you can.
Cut the disc of dough into 4 equal pieces and form each into a mini disc. On a floured surface with a floured rolling pin, roll each of these discs out into a circular shape, roughly 4-5 inches. They will get a bit warm as you go along, so pop them in the fridge to cool out a bit. Repeat the process with the other disc of dough. You will have eight rolled-out pieces of dough when you are done. The key is to keep the dough cold. When all the dough is rolled out, pop it in the fridge for about 10 minutes before adding the filling.
Reserve one small apple for the topping, then peel and core the apples. Add them to a food processor (minus the reserved one) to get them chopped into tiny pieces. Add the 2 1/2 cups of apples, 1/2 cup water, 1/2 cup sugar, 1/4 cup pecans, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon of cinnamon into a medium saucepan over medium heat and stir everything together.
Let the apples simmer, stirring intermittently so they do not stick to the bottom of the pan or burn. Once you see the liquid bubbling slightly, add the 2 tablespoons of cornstarch and 2 tablespoons of water to a glass measuring cup and stir to form a slurry. Pour the slurry into the apple mixture while stirring the apple mixture to distribute evenly. You'll see it start to thicken up. Continue stirring until it has thickened up, then remove from heat and transfer to a glass container to cool down.
With the reserved apple, slice each piece into thin, even slices (around ⅛ inch). The thinner the slices, the prettier your galettes will look and the quicker they’ll bake.
Once the filling has cooled down, it can be added to the dough circles. I like to make them right on the pans I will be baking them on. Line two baking sheets with either parchment paper or silicone baking sheets. Lay four dough circles on the sheets. Spoon 2-3 ounces of apple mixture on each one. Fold the sides up around the mixture, leaving the middle open. We don't want to cover the mixture all the way, just the sides.
Beat an egg and brush it all over the galettes to help get that beautiful golden sheen. If desired, sprinkle coarse sugar over them.
Set the trays of galettes in the fridge while you preheat the oven to 350°F. Once preheated, bake the trays for 25 minutes. If you can't fit them on one rack in your oven, you can either bake each tray separately or swap the trays about halfway through the baking time. You're looking for the crust to be a nice, golden brown when fully baked.
Remove from oven once finished, and let cool for 10 minutes before enjoying with a scoop of ice cream and a drizzle of caramel sauce.

Notes

Be sure to make the apple filling ahead of time so it has enough time to cool down before you make the galettes.
Store the baked galettes in an airtight container in the fridge for up to 5 days.
You can use either homemade or store-bought pie dough.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition