Mini Apple Galettes are the ultimate summer (or any season) treat. Tender and flaky crust filled with a layer of creamy Frangipane and topped with apple slices.
How To Make These Mini Galettes:
Firstly, you need to make the pie dough. Here you can find a full tutorial for the perfect pie crust. Whenever I bake an apple pie, I love pairing it with a cream cheese pie crust. However, you can use your favorite go-to pie crust
Once you have the frangipane and apple slices ready, it is time to roll the dough and cut the circles.
I highly recommend assembling the galettes on top of a baking pan as it might be a bit tricky to move the galettes post filling and shaping.
Next, spread some Frangipane at the center, leaving about 1″ of bare dough from the edges.
Top with apple slices then fold the bare edges toward the center.
Re-Rolling Pie Dough Scraps:
I was able to have two extra galettes simply by re-rolling the pie crust scraps.
BUT! you can not re-roll pie craps as you would cookie or donut dough.
Here is what you need to do:
Place scraps between two pieces of plastic wrap in a way they are overlapping each over. Then re-roll the scraps into a smooth layer and refrigerate for about 30 minutes. Here you can find a step by step tutorial.
Baking The Mini Galettes:
Great news! It is SUPER EASY to know when the galettes are ready. Simply by looking at the crust. When the crust is dark brown and it is firm when lifting then it is done.
It is important to “keep an eye” on the galettes as they are baking. My oven is different than yours and baking times might differ. If over baked the apples might lose their shape create a gap between the filling and crust. (not a big deal either way!)
I have a few important notes about this Mini Apple Galettes Recipe :
- If you are not a fan of Almond Frangipane go ahead and use cinnamon sugar or cinnamon filling instead.
- The recipe calls for Pastry Flour. Pastry Flour is great for pie crust since it contains a lower percentage of protein. Less protein means less gluten which is the secret for the flaky, non-chewy crust.
Using pastry flour for pie crust can be a bit tricky and hard to work with especially if you do not bake pie very often. So this is what you can do:
- Replace Pastry Flour with Pastry flour blend. It’s all the pastry flour benefits but is much more “user friendly”. (I recommend King Arthur Flour)
- Use Bleached AP flour. (reduce amount to 2 cups). (I recommend Gold Medal flour)
- Make you own pastry flour by using 2 parts of Bleach AP flour and 1 part of cake flour. (not self rising)
- Freezing the butter and flour before making the dough is the best way to make sure you will have the minimum amount of moist in the dough.
Here are some more recipes you might enjoy:
Also, one more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
Mini Apple Galette
- 1 1/2 Sticks Unslated Butter, cold (170 g / 6 oz)
- 2 Cups + 3 TBS Pastry flour or bleached AP flour (284 g /10 oz)
- 1/2 tsp Salt
- 1/4 tsp Baking Powder
- 1/2 Pack Cream chesse (128 g / 4.5 oz)
- 3 TBS Heavy Cream, cold
- 1 TBS Apple Cider Vinegar
- 1 Cup Almond meal or almond flour (100 g / 3.5 oz)
- 1/2 Cup Sugar (100 g / 3.5 oz)
- 1 Large Egg
- 1 Stick Unsalted Butter, melted (113 g / 4 oz)
- 2 tsp Almond extract
- 1 TBS Flour
- 4 Medium Granny Smith apples (400 g / 14 oz)
- 1 TBS Freshly squeezed lemon
- 1 TBS Sugar
- 1 Egg,
- 1/2 Cup Sliced toasted almonds
To Make the Crust
Cut the butter into small 1/2" cubes, wrap it with a plastic bag and place it in the freezer for a minimum of 30 minutes.
Place the flour, baking powder, and salt in a zip-lock bag and freeze for about 30 minutes.
When ready, place the flour in the food processor and pulse it for a few seconds.
Cut the cream cheese into medium size pieces (about 4-5), add it to the flour and pulse for about 10-15 seconds. You should have a rough texture meal.
Remove the butter from the freezer and pulse until the butter is no bigger than peas.
Add the heavy cream and vinegar and pulse until the mixture looks like wet sand and it is in particles. It should not hold together.
Spoon the mixture into a medium-large bowl and using your fingers, pinch the mixture to form a dough.
Divide the dough into 2 parts, wrap each part in a plastic bag, and place it in the refrigerator for min. 1-hour pr preferably overnight.
Assembling and Baking
Slice the apples into 1/4" round slices, sprinkle the sugar on top then squeeze the fresh lemon juice on it and set aside.
Remove 1 piece of dough from the refrigerator and roll it into 12"x10" rectangle.
Cut 2×5" circles, and place it on a cookie pan lined with parchment paper. Save the scraps.
Spread about 1 TBS frangipane at the center of each cut circle leaving 1" of bare dough from the edges.
Place apple slices on top of the frangipane.
Grab the edge of the dough and fold it towards the center, repeat with the remaing of the dough.
Repeat with the rest of the cut dough circles, brush with egg wash and sprinkle with almonds.
Place the pan in the refrigerator for about 45 minutes.
When ready to bake, preheat oven to 425F , bake for 15 minutes on the lowest oven rack.
Reduce heat to 375F and bake for additional 10-15 minutes or until the dough is golden brown.
Remove from oven and let cool for 5-10 minutes.