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Cinnamon Apple Galette with Pecan Crust and Caramel Drizzle

2022-09-01 - Written by: Emma Taylor

pastry dessert fall apple cinnamon caramel

Cinnamon Apple Galette with Pecan Crust and Caramel Drizzle

A sweet and flaky galette filled with tender apples, a crunchy pecan crust, and topped with a rich caramel drizzle.

Cinnamon Apple Galette with Pecan Crust and Caramel Drizzle

Ingredients:

For the Pastry Dough:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)

For the Pecan Crust:

  • 1 cup pecans, chopped
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt

For the Apple Filling:

  • 2-3 apples, peeled and sliced
  • 1 tablespoon cinnamon
  • 1 tablespoon granulated sugar
  • 1 tablespoon butter

For the Caramel Drizzle:

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 teaspoon sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together flour, salt, and sugar for the pastry dough.
  3. Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
  4. Gradually add ice water, stirring with a fork until the dough comes together in a ball.
  5. Turn the dough out onto a lightly floured surface and roll out to a thickness of about 1/8 inch (3 mm).
  6. Transfer the dough to a baking sheet lined with parchment paper.
  7. In a separate bowl, mix together chopped pecans, brown sugar, and salt for the pecan crust.
  8. Spread the pecan mixture evenly over the center of the pastry dough, leaving a 1-inch border around the edges.
  9. Arrange the sliced apples on top of the pecan crust, overlapping them slightly to create a layered effect.
  10. Fold the edges of the pastry up over the apple filling, pressing gently to seal.
  11. Brush the egg wash over the pastry and sprinkle with granulated sugar.
  12. Bake for 35-40 minutes or until the pastry is golden brown and the apples are tender.
  13. While the galette is baking, prepare the caramel drizzle by combining heavy cream, granulated sugar, and sea salt in a small saucepan.
  14. Bring to a boil over medium heat and cook for about 5-7 minutes or until the mixture thickens slightly.
  15. Remove from heat and let cool slightly before pouring it over the galette.
  16. Allow the galette to cool completely on a wire rack before serving.

Note: For an extra-rich caramel drizzle, you can add 1 tablespoon of unsalted butter to the saucepan after removing it from heat. This will help create a smooth and creamy texture.