Apple Galette With Puff Pastry

READY IN: 1hr 15mins




  • Preheat oven to 400°F.
  • Thaw 1 sheet of puff pastry, about 30-40 minutes. Once thawed, unfold. If it cracks, press the seams together with wet fingers.
  • Place on a baking sheet lined with parchment paper. *a four sided baking sheet works best in case of drips.
  • Halve apples, core>with melon-baller, peel apples. Slice into thin half moons. Place into a bowl. NOTE: *It is important to slice them thin or the pastry sheet will be done before the apple bake tender.
  • Combine sugar and spices. Pour over the apples and toss to coat.
  • You will make 3 rows of apples, leaving almost an inch of pastry exposed, all the way around.
  • Overlap the apple slices one on top the other covering the apple by 2/3 because the apples will shrink while baking. Dot apple slices with butter.
  • Make egg wash (mix egg and water together) and brush over the exposed pastry crust.
  • Bake for about 15 minutes. Rotate once during baking. If the crust is puffed up and golden brown and apples tender, it's done.
  • Meanwhile -- In a glass bowl add the calvados to the apricot preserve. Warm in the microwave for 20-30 seconds and stir. Warm a bit longer if necessary to thin.
  • While the galette still hot, brush with apricot & calvados mixture.
  • Serve warm with a small scoop of vanilla ice cream.