Apple Cinnamon Galette

This apple cinnamon galette pairs tender, cinnamon-coated apples with the flaky layers of puff pastry. A folded edge frames the fruit, giving you the rustic look of a pie without a separate top crust.

Firm apples help the filling keep its shape as it bakes, while lemon juice, sugar, and cinnamon coat the slices with familiar, cozy flavor. Serve the finished galette warm or at room temperature.

Choose apples that hold their shape

Firm apples such as Granny Smith or Honeycrisp are useful here because their slices hold together in the oven. Thin, even slices also help the apples become tender at a similar pace, so you’re less likely to have a mix of very soft and still-firm pieces.

Lemon juice, granulated sugar, cornstarch, cinnamon, and kosher salt coat the apples before they go onto the pastry. The cornstarch is part of the filling, while the cinnamon gives the apples their warm flavor. Toss until the slices are evenly coated rather than letting the seasonings collect at the bottom of the bowl.

Keep the pastry cool and handle it gently

Thawed puff pastry should be pliable enough to unfold, but still cool. If it feels warm or floppy, it can be harder to shape neatly. Roll it gently into an even round on the parchment-lined baking sheet; a uniform shape makes it easier to arrange the fruit and fold the border.

Try to keep the center area for the apples and leave an even border around it. Arrange the slices in overlapping circles, then fold the pastry over the outer apples, making small pleats where needed. The folded edge should frame the filling without covering most of it.

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Build a golden, flaky finish

Small pieces of unsalted butter dot the apples before baking. The egg beaten with water makes a wash for the exposed pastry, and coarse sugar sprinkled over it adds a crisp-looking finish. Brush the wash over the pastry itself, taking care not to let it pool beneath the crust.

Bake until the pastry is deeply golden and the apples are tender. Pale pastry can look finished before its layers have developed the color called for in the recipe, so use the listed baking cues. Let the galette cool on the baking sheet before slicing; this gives the fruit and folded crust a chance to settle.

Frequently Asked Questions

Which apples work best in this galette?

Choose firm apples such as Granny Smith or Honeycrisp. Their slices hold their shape as they bake, and cutting them thinly and evenly helps them become tender at a similar pace.

How should the puff pastry feel before you shape it?

It should be pliable enough to unfold while still cool. Gently roll it into an even round on the parchment, and work carefully so the pastry stays easy to fold around the apples.

How do you know when the galette is baked?

Look for deeply golden pastry and tender apples, the cues given for this recipe. After baking, let it cool on the baking sheet before slicing so the filling and crust can settle.