Mini Apple Galettes and a Happy New Year!

“Apples dipped in honey for Rosh Hashanah!   This time of year I hear my kids singing this song around the house, unconsciously, and it always makes me smile.  The apples, and especially the honey, represent a “sweet new year”. So, this time of year, I try and incorporate both apples and honey into almost everything I make.

This year, I am making a plethora of goodies, however these mini apple galettes are something I am really excited about.  I love making galettes almost anytime of year.  Who doesn’t like pie?  And better yet, who doesn’t like an “unconstructed” pie?  There is nothing easier than rolling out some dough, in a not so perfect way, and throwing on some of your favorite fruit, mixed with a little citrus zest, some sugar and voila…a quick, easy, and delicious dessert.

This is one perfect dough!  I am adding this to the frozen food section in my freezer!


Galette Dough


1 3/4 cups all-purpose flour
1 Tbls. sugar
3/4 tsp. fine sea salt
3/4 cup ( 6 oz.) cold, unsalted butter
3 Tbls. ice water ( plus a little extra)
1 tsp. fresh squeezed lemon juice

3/4 cup vanilla sugar
1 Tbls. corn starch
1/2 tsp. sea salt
zest of 1/2 a lemon
1 1/2 lbs. prepped fruit


• put the flour, sugar, and salt in a bowl, stir to combine, then put in the freezer for at least 10 minutes.
• cut the butter into 1/2″ pieces , then add it to the flour mixture and toss until each cube of butter is coated with the flour mixture.  cut the butter into the flour using a pastry blender, just until the ingredients become coarse and crumbly.
• stir the water and the lemon juice and drizzle over the dough.  the dough will hold together when squeezed together in your hand.  add more water if needed.
• dump the pastry onto a floured surface and pat into a disk.  wrap in plastic wrap and chill for 1 hour.
• roll out dough and cut into several 5″ circles.  line rolled pastry on parchment lined baking sheets.  set, covered in plastic wrap, in the refrigerator until ready to use.

• in a bowl, mix vanilla sugar, cornstarch, zest, and salt.  sprinkle 1/4 tsp. over each piece of dough, leaving a 1″ border around the edge.
• toss the apples in the remaining sugar mixture.  arrange a few slices of apple on each piece of dough.  drizzle a little of the apple juices over the fruit.
• fold the outer edges of the dough over the outermost apples, pleating the dough as necessary.

• preheat the oven to 400*.  put the galettes in the fridge for at least 20 minutes to chill and relax the dough.
• sprinkle galettes with turbinado sugar.
• bake in the lower third of the oven for 25-28 minutes. then turn the oven down to 350* and bake for an additional 15 minutes or until the crust is golden and the fruit is bubbling.  cool for 30 minutes before serving.  these will last 2 days, covered with a tea towel.

The Urban Baker /

Showing 13 comments
  • Kristen

    Beautiful!! I love galettes!

  • Xiaolu @ 6 Bittersweets

    So cute! I have that book, actually, and should cook from it more.

  • Jennifurla

    What a cute idea, anything mini is just perfect & adorable to me.

  • Eliana

    What a lovely goodie to celebrate with 🙂

  • marla {family fresh cooking}

    Delish Galette recipe! Wish I had a few with some coffe right now 🙂

  • Kimberley Hasselbrink

    This sounds delicious. So excited for apples to be coming into season. I just can’t bring myself to buy any from Chile or Argentina.

  • Kim

    Oh! These little galettes are so pretty! By the way, if you need me to translate some of my recipes for you, just let me know, ok?

  • meow

    Looks great! How much butter is called for in the dough? Looks like that was left out of the ingredient list. Thanks!!

  • The Urban Baker

    meow – thanks for pointing that out. it has been a very long week!

  • Anonymous

    the galettes were heavenly, and kick started the new year sweet for me, and the coconut cupcakes were delicious!

  • Jessica

    How adorable! I love making things in smaller, portion controlled packages, and what better thing that having edible packaging too! Neat

  • M.

    I share your love for galettes, their simplicity and creativity one can use while shaping them always entice me :)yours look really gorgeous, happy new year!:)

  • meow

    Thanks for the butter amount update! I’ve got a batch in the oven right now, but since I had a load of so-ripe-need-to-be-used-right-now peaches, they morphed into peach galettes. I tossed a dash of almond extract in with the peaches and corn starch.Question: a few of my galettes have sides that collapsed. Did I not leave them in the fridge long enough to rest before baking? Any thoughts on how to prevent this in the future? They’ll still taste good, I’m sure. Just not so pretty. And I like pretty. I’ll admit that much. 🙂

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