Description
A rustic, open-faced apple galette featuring a flaky all-butter crust and a sweet-tart filling of autumn apples, honey, and warm spices. This forgiving dessert is perfect for Rosh Hashanah or any fall gathering.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, very cold and cubed
- 6–8 tablespoons ice water
- 1 teaspoon salt
- 1 tablespoon sugar
- 4–5 medium firm apples (mix of Granny Smith and Honeycrisp/Fuji), peeled and sliced
- ⅓ cup raw honey
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar for topping
- 1 tablespoon melted butter for brushing
Instructions
- In a food processor, pulse flour, salt, and sugar. Add cold cubed butter and pulse 10-15 times until mixture resembles coarse crumbs with pea-sized butter pieces.
- Drizzle in ice water one tablespoon at a time, pulsing after each addition, until dough just begins to clump. Do not overwork.
- Turn dough onto plastic wrap, press into a disk, wrap tightly, and refrigerate for at least 1 hour (or up to 2 days).
- While dough chills, toss sliced apples with honey, granulated sugar, cinnamon, cardamom, cornstarch, and vanilla. Let sit for 15 minutes.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll chilled dough into a 12-inch circle on a floured surface. Transfer to the prepared baking sheet.
- Spread apple mixture in the center of the dough, leaving a 2-inch border. Fold edges over the apples, pleating as you go. Brush folded edges with melted butter.
- Sprinkle coarse sugar over crust edges. Bake for 40-45 minutes, rotating halfway, until crust is golden brown and apples are tender.
- Let galette cool on the baking sheet for at least 20 minutes before slicing to allow filling to set.
Notes
Keep all ingredients cold for a flaky crust. If your kitchen is warm, chill the dough between steps. Use a mix of tart and sweet apples for best flavor and texture. Do not skip the cornstarch to prevent a soggy bottom. Let the galette cool completely before slicing to ensure the filling sets properly.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
Keywords: Rosh Hashanah, Apple Galette, Honey Dessert, Flaky Crust, Fall Baking, Jewish Holiday, Rustic Tart, Apple Pie Alternative