This apple and almond cream galette has a golden, flaky pastry encasing juicy sweet apples nestled atop a silky almond cream, topped with a little honey & crushed pistachios. If your mouth isn’t watering yet, you might want to get that checked out—let’s bake, friends.
This recipe is sponsored by Yes! Apples.
Making the Dough
The dough for this apple and almond cream galette is not unlike your typical pie dough. The only real difference is the addition of a single egg yolk. This helps make the dough a little more pliable and easier to handle, while still maintaining a super flaky consistency.
- Keep your butter COLD throughout the entire process. The colder your butter is going into the oven, the more steam will get released, causing the dough to puff up and result in that flaky texture.
- If the dough ever starts to get too sticky or you feel the butter getting warm, just stick it in the fridge! You can do this as many times as needed throughout the process. Place it in there for 10-15 minutes, take it back out, and continue onward.
Do NOT overwork or knead the dough! When you’re pulling the dough together in your bowl or surface, try to gently press the ingredients together without kneading. The two tablespoons of ice water along with your egg yolk should be plenty of moisture to have it all come together. If you need a third tablespoon that’s totally fine—just make sure your dough doesn’t get too wet. A somewhat crumbly consistency is a good thing here!
Making the Almond Cream
You can certainly use a stand mixer fitted with the paddle attachment to cream your ingredients together and incorporate a bit more air into the mixture. With that said, it’s such a small amount for each ingredient that it may not be worth the extra hassle. It can just as easily come together (with a bit of arm work) by hand.
The most important thing is that your butter is truly soft and at room temperature (don’t microwave to speed things up or you risk melting the butter, that added moisture will change the consistency). This will make it easier to cream with the sugar.
Just keep working the ingredients together with your wooden spoon, scraping it off if things get stuck, and sooner than you think you’ll have a deliciously silky almond cream!
Assembling & Baking Your Galette
Once you’ve rolled out your dough into a 10-12 inch circle, spread your almond cream out in an even layer, but leave a good 2 inch border around the outside. This will become your crust that gets folded overtop.
Fan out your thinly sliced apples in a circular pattern, starting from the outside border where you stopped the almond cream and working your way in. This doesn’t have to be perfect and also doesn’t have to be a circle! Fold the border of your galette dough overtop the outermost apples, working clockwise & letting the dough overlap a few times (mine usually overlaps about 4 times).
Then lightly whisk an egg and generously brush it over crust. I like to unfold the overlapped bits and brush under there as well. This helps it stick together more too. Sprinkle granulated sugar over the entire galette (especially the crust) and then bake for 45-55 minutes on the middle rack! Make sure it’s the middle rack—too high up and your crust will bake quicker than your filling.
As soon as it’s out of the oven, drizzle your apple almond galette with the honey and crushed pistachios!
Materials You’ll Need:
- Medium mixing bowl
- Measuring cups/spoons or scale
- Wooden spoon
- Large or quarter-sized cookie sheet with parchment paper
- Plastic wrap
- Rolling pin
- Pastry brush (or something to apply the egg wash)
Go grab some Yes! Apples and get to baking this super flaky apple almond galette, friends! This is honestly one of my favorite flavor combinations and a great summer/fall recipe. The perfect treat to bring to your next gathering!
Find out where you can find some Yes! Apples near you! Click here to find a retailer. I used their SnapDragon variety for this recipe—so juicy and sweet! Bless.
Share your flaky galettes with me over on Instagram (tag @joshisbaking), drop a review below, and happy baking!Print
A golden, flaky pastry encasing juicy sweet apples nestled atop a silky almond cream, topped with a little honey & crushed pistachios.
- 1 ½ cups all-purpose flour (200g)
- 1 ½ sticks (3/4 cup) unsalted butter (170g), cut into 1x1in. cubes
- ½ teaspoon table salt (4g)
- 1 large egg, yolk only (15-17g)
- 2–3 tablespoons ice water
- ½ stick (1/4 cup) unsalted butter, room temp. (56g)
- ¼ cup granulated sugar (56g)
- ½ cup almond flour (56g)
- 1 large egg, whole (50g)
- ½ tsp. vanilla paste
Fillings & Toppings
- 2 Evercrisp apples from Yes! Apples (415g), peeled & thinly sliced (~1/2 in.)
- 1 large egg, whole (50g) for egg wash
- Granulated sugar for sprinkling
- Coarsely crushed pistachios
Make the Dough
- Whisk your flour & salt together in a medium bowl. Add your cubed butter, toss in the flour to coat, and squish each piece between two fingers to create flat little “shingles” of butter. Squish and crumble the butter in the flour mixture until you have both large flat pieces and pea-sized chunks of butter.
- Add your egg yolk & lightly mix in with a fork. Add 2 tablespoons of ice water and toss together with your hands, pressing the dough together at times (don’t knead, just press/squeeze). Eventually it should all come together, but may be somewhat crumbly—this is normal (add a third tablespoon of ice water if the dough seems way too dry). Shape into a small disc shape.
- Wrap the disc of dough tightly in plastic wrap (lay on the counter once wrapped, press out any air pockets) and let rest in the fridge for 2 hours or up to overnight (2 hours minimum).
Make the Almond Cream
- While the dough is in the fridge, make the almond cream! In a small or medium-sized bowl, cream together your room temp. butter and granulated sugar with a wooden spoon until fully combined (may be tricky at first, but gradually starts to combine).
- Then, sift your almond flour into the bowl and mix together (still using the wooden spoon). Finally, add your egg and vanilla paste, and then whisk together until full incorporated and you’re left with a smooth consistency. Store in a small bowl covered tightly with a lid or plastic wrap in the fridge until ready to use.
Assemble & Bake
- Once your dough has chilled, take it out the fridge and let rest for about 5-10 minutes on the counter until it’s able to be handled (if you roll it while it’s too cold, it’ll break as you go). Lightly flour your surface and gently roll the dough out into a 10-12 inch circle, ~1./4 inch thick. Be sure to pick up the dough and reapply small bits of flour as needed so it doesn’t stick to the surface.
- Place your dough in the fridge on a cookie sheet lined with parchment paper for 10 minutes so the butter stays cold. Preheat the oven to 400°F (200°C).
- Take your dough back out of the fridge and spread your almond cream in an even layer over the top, leaving about a 2 inch border around the side. Fan out your thinly sliced apples overtop the almond cream, starting from the outside and working your way in.
- Fold the border of your galette dough over the top of the outermost apples, working clockwise & letting the dough overlap a few times. Lightly whisk an egg and brush it around the dough you just folded over (you won’t use it all, just enough to generously cover the crust). Sprinkle the entire galette, apples and crust, with granulated sugar.
- Bake at 400°F on the middle rack for 45-50 minutes or until desired browning on the crust. Take out of the oven and while it’s still warm, drizzle the galette with honey and top with pistachios. Best enjoyed warm and same-day.
- Keep the Dough Cold: If your dough ever gets sticky because the butter starts to get too warm, just throw it back in the fridge for 10-15 minutes! The key to truly flaky dough is keeping the butter as cold as possible throughout the entire process.
- Break up the Process: Overwhelmed by the process or short on time? Break up the steps! Make your dough and almond cream on one day, store them in the fridge overnight, and assemble/bake the next!
- Making the Almond Cream: You can certainly use a stand mixer fitted with the paddle attachment to cream your ingredients together and incorporate a bit more air into the mixture. Though it’s such a small amount for each ingredient that it may not be worth the extra hassle and can just as easily come together (with a bit of arm work) by hand.
- Baking the Galette: Use your best judgment as to when the galette is done. Some may want a lighter crust and stop at 45 minutes, while some may even push it to 55 minutes—baker’s choice! Just be sure you’re baking it with the rack in the middle and not upper or lower thirds (allows a more even bake).
More pastry recipes to try!
- Apple Cinnamon Pocket Pies
- Chocolate Fudge Brownie Pop Tarts
- Strawberry Pastries with Fromage Blanc & Balsamic Vinegar