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mini salted caramel apple galette with ice cream on top caramel

Mini Apple Galettes with Salted Caramel Sauce

5 from 23 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Servings: 3 mini galettes
Author: EmilyFabulous

Equipment

  • Rolling Pin
  • parchment paper
  • baking sheets
  • small bowl for egg wash
  • pastry brush

Ingredients

  • 1 pie crust (homemade or store-bought)
  • 2-3 granny smith apples, sliced and then cut in half
  • ¼ cup brown sugar
  • tablespoons all-purpose flour
  • 1 teaspoon lemon zest
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon ground cinnamon
  • teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
  • 1 large egg (for egg wash)
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • salted caramel sauce
  • vanilla ice cream (optional topping)

Instructions

  • Take the pie crust out of the fridge and allow it to sit at room temperature for about 10 minutes. This will make it easier to roll out (If you made your own pie crust using my recipe, you will only use half of the dough from the recipe).
  • Cut the crust into thirds and form 3 balls. Roll out each ball on a lightly floured surface with a rolling pin to be 8-9" in diameter. You don't need a perfect circle since you will be folding up the edges.
  • Place the rolled-out circles onto baking sheets lined with parchment paper. Place the baking sheets into the fridge while you prepare the filling. This helps create a flaky crust!
  • Preheat the oven to 400°F and place the oven rack in one of the lower settings in the oven.
  • Core and cut the apples into slices, then cut each slice in half again. The smaller pieces are easier to fit into a mini galette. Place the apple slices into a large bowl. Combine ¼ cup brown sugar and the flour, lemon zest, lemon juice, cinnamon, and nutmeg with the apples.
  • Remove the chilled crusts from the fridge and spoon the apple mixture on top of each one starting at the middle. Leave about 2" around the edges. Fold the edges up and around the apples on each galette, creasing where needed.
  • Beat the egg and brush the crust edges with it. Mix together 1 tablespoon sugar and 1 tablespoon brown sugar and sprinkle on the edges on top of the egg wash.
  • Place the galettes in the oven and bake for 30 minutes. Allow the galettes to cool for a few minutes. Top with the salted caramel sauce and vanilla ice cream if desired. Enjoy!

Notes

  • I used granny smith apples for this recipe because they are firm and less sweet than other varieties. You can use any apple variety you like or have on hand.
  • I do not peel the apples before baking, but you can if you would like to. 
  • Since these are mini galettes, I slice my apples and then cut that slice in half for smaller pieces. I find that they fit better in the smaller pastry.
  • The liquid from the apple mixture may leak out when baking, which is fine. This is where the parchment paper will come in handy for easy clean-up!
  • It’s best to bake the galette on a lower rack in the oven so that the top of the apples do not burn but the crust can fully cook.
  • If you have any leftovers (that's a big IF), you can store them covered in the fridge for a day or 2, but these galettes are really best when served right away.

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.