Name: Maple Apple Galette with Puff Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 2 puff pastry sheets; 4 honeycrisp apples, halved, cored and thinly sliced; 2 eggs; 200 ml heavy cream (35%); 1 tsp maple extract; 1/4 cup (50g) granulated sugar; 2 tbsp maple syrup

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This maple apple galette is made with puff pastry and a custard like filling for an easy yet delicious dessert! It is the perfect cozy dessert to make any day of the week!

I’m a little late sharing this fall dessert but it is technically not winter yet and the snow won’t even stick to the ground so here I am with one last fall dessert! This maple apple galette was inspired by my love for galette (they are so much easier than pies) and french apple tarts made with cream. It is probably the French in me speaking right now but I would pick french apple tarts over american apple pies any day 😬

This galette is so easy to make as it uses frozen puff pastry (yay you don’t have to make dough!), a simple custard like filling and apples! It is also flavoured with maple – my favourite fall flavour.

WHAT INGREDIENTS DO YOU NEED TO MAKE THIS EASY MAPLE APPLE GALETTE?

Puff pastry: what makes this galette so easy to make is that we are using frozen puff pastry. You can typically find it in the frozen dessert section at your grocery store. All you need to do is let it thaw in the fridge the night before you make the galette and make sure it stays cold to avoid having the butter in it melt.
Apples: I prefer to use honeycrisp apples for this recipe, but gala apples would work well too!
Maple extract and syrup: this recipe calls for pure maple syrup for sweetness and flavour, as well as maple extract to obtain a little more of a pronounced maple flavour.
For the custard filling: this filling is inspired by french apple tarts made with heavy cream. So you will need eggs, heavy cream (or whipping cream – it needs to be 35% fat) and granulated sugar.

HOW TO MAKE THIS PUFF PASTRY MAPLE APPLE GALETTE?

This maple apple galette comes together really easily and just requires 15 minutes of preparation.

Preheat the oven to 400F. In a small bowl, whisk the eggs, heavy cream, maple extract, granulated sugar and maple syrup. Set aside.

Directly on parchment paper, dust a little flour. Layer the margins of your puff pastry (~2 inches) and roll our the puff pastry to obtain a 16 by 10 inch rectangle. Transfer the parchment paper with the puff pastry to a baking sheet. If you notice that the puff pastry is getting too warm (the butter/dough is melting), place the baking sheet in the fridge for a few minutes.

Place the halved and sliced apples on the puff pastry with the skin side up, and leave a 1-2 inch margin on each side of the puff pastry. Fold the edges over the apples and pinch each corner to make sure the puff pastry is sealed. Slowly pour the filling in the middle of the galette and it will slowly spread in between the apples.

Carefully transfer the baking sheet to the oven and bake for 30 minutes or until the filling is set and the puff pastry golden brown. Let the maple apple galette cool for 10 minutes before cutting it into 8 rectangles.

MY FAVOURITE TOPPINGS FOR THIS GALETTE

I love topping this maple apple galette with a scoop of vanilla ice cream and homemade salted caramel sauce! It pairs perfectly with the apple and maple flavour.

HOW TO STORE THIS DESSERT

Since this dessert is made with puff pastry, it is better to eat it the day of baking. The next day the puff pastry will become soft. If you do have leftovers, I’d recommend storing the extra slices in an airtight container in the fridge. You can keep them in the fridge for 4-5 days. Just warm them up in the microwave for a few seconds when ready to eat.

FOR MORE FALL BAKING RECIPES, CHECK OUT MY:

If you make this maple apple galette, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!