You might want to make a triple batch (count on one galette being finished when it comes out of the oven). (Plus: This is an egg-free dessert.)
There’s a few special things about this galette. One: dairy pastry dough. When else do you get to enjoy a dough made with real butter? It’s worth it, just this once, to make your dough from scratch.
Another thing I like about this recipe is that the filling has no steps. Just dump all the ingredients in the pot and cook. The hardest part is slicing the apples thinly so they cook quickly and evenly. Thin slices is key! But it’s important to cook the filling before. First of all, caramelized apples also taste way better than raw. And, the apples release their water before they make it into the dough–so the dough stays crisp. When you throw a raw filling into a dough, you end up with a raw filling and soggy dough.
One more reason why you should make this galette is because galettes look the most amazing when…they’re not perfect.
So yes, when you roll your dough, all those rough edges are perfectly fine.
Prepare the filling.
Add filling to center,
then fold the dough over.
Anyone can do this. Messy is good.
Brush with heavy cream.
Add a sprinkle of sugar in the raw, also known as turbinado sugar.
This adds a lot! This kind of sugar stays crispy and it’s the best to use for all your “sprinkling on top” needs.
Freeze this raw and bake fresh, or freeze it baked, either way goes!
Once this is baked, it’s time for some caramel. Make it or buy it, no pressure!
And, when done making this one, make our original fruit galette and this apple crumb galette (both pareve and perfect for Shabbos & Yom Tov).
Dairy Caramel Apple Galette
Ingredients
Crust:
- ½ cup (1 stick) butter
- 1¼ cups flour
- ½ tbsp sugar
- ½ tsp salt
- ¼ cup cold milk / water
Filling:
- 4 cups thinly sliced apples (2-3 apples)
- ⅓ cup sugar
- ¼ cup apple cider / or apple juice
- 1 tbsp lemon juice
- 1 tbsp butter
- 1 tbsp flour
- 1 tbsp cornstarch
- 1 tsp cinnamon
- ¼ tsp nutmeg
- pinch salt
For finishing:
- melted butter
- sugar in the raw
- store-bought or homemade caramel sauce
- vanilla ice cream
Instructions
- Preheat oven to 375℉
- Prepare the crust. In a bowl or food processor, combine butter, flour, sugar, and salt. Knead or pulse. Slowly add in the liquid. Continue to knead or pulse until dough comes together. Shape into a flat disc and wrap in plastic wrap. Place in the refrigerator while you prepare the filling (you can also prepare the dough a few days in advance.)
- Prepare the filling. Combine all ingredients in a saute pan over medium heat. Cook for 5-7 minutes, until sugar caramelizes and liquifies and apples soften.
- Remove dough from the refrigerator. It should be nice and chilled. If it’s too warm, put it back into the fridge. On a piece of parchment paper, roll out dough into a circle. It doesn’t need to be perfect.
- Add filling to center and fold over the edges. Brush with heavy cream and sugar in the raw. Bake for 45-50 minutes, or until filling is golden.
- Drizzle with caramel and serve with vanilla ice cream.
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Would this work with pareve substitute instead of the butter?
Yes, it would work.
What type of apples are best to use for this recipe?
Any baking apples would be suitable, such as Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, etc. Happy baking!
Looks Heeeaaaaven!! Must try it!!
Can this be frozen?
Absolutely!
Hi. If I freeze before baking, do I bring it to room temp and then bake as per the recipe?
if I freeze after baking, do I just defrost and bring to room temp b4 serving, or do I defrost in the oven?
Hi Henya, you can bake it directly from the freezer, you can allow it some time to thaw it partially-it won’t make much of a difference. You may need to adjust the baking time a bit, but it won’t be much. Once it’s a golden color and crispy edge, it will be done.
Thanks!
Any idea if this would work with a prepared frozen pie crust from Freezer section in groceries?
Hi Libby, the short answer is YES it would work however you may lose some of that buttery flavor and crumbly melt-in-your-mouth texture. (The homemade crust takes just 30 seconds if you use a food processor.)