Apple Galette with Almond Pastry

Apple Galette with Almond Pastry

follow

Freshly baked Apple Galette with Almond Pastry sitting on a wooden board with a scoop of vanilla ice cream in the centre.

Galettes are easy to love with their flaky, rustic pastry and sweet or savoury fillings. Apple Galette with Almond Pastry comes together easily and tastes just as delicious as apple pie. It’s the perfect ending to your entertaining occasions, but particularly Thanksgiving when apple desserts are sought after.

A basket full of green apples in preparation for Apple Galette with Almond Pastry.

What is a galette anyway? A galette is a free form tart that can be made with sweet fillings such as berries and apples or savoury fillings like chicken and mushrooms. They’re unique in the way the pastry is shaped around the filling into a rustic form without the use of a pie dish. This eliminates the need for a top crust and fussy crimping, yet the filling stays snuggly in place.

An assembled Apple Galette with Almond Pastry on parchment paper ready for the oven.

What makes a good galette? Like a traditional pie, a lot depends on the pastry and this means using cold butter that is cut into the dry ingredients until crumbly and the butter bits are no bigger than the size of a pea. It’s also very, very important to use ice-cold water. This helps keep everything just a little bit colder, especially the butter which tends to soften as you work with it. Keeping everything as cold as possible helps the butter hold its size, which will create flaky layers when it melts during baking. There’s no need to overfill a galette, it’s meant to be flatter than a pie. So resist the urge to pile your filling sky high because the filling needs to cook at the same time as the pastry.

Apple Galette with Almond Pastry
Print Recipe
    Servings Prep Time
    8 slices 50-60 minutes
    Cook Time Passive Time
    40 minutes 1+ hours
    Servings Prep Time
    8 slices 50-60 minutes
    Cook Time Passive Time
    40 minutes 1+ hours
    Apple Galette with Almond Pastry
    Print Recipe
      Servings Prep Time
      8 slices 50-60 minutes
      Cook Time Passive Time
      40 minutes 1+ hours
      Servings Prep Time
      8 slices 50-60 minutes
      Cook Time Passive Time
      40 minutes 1+ hours
      Ingredients
      Pastry
      Filling
      Servings: slices
      Instructions
      Pastry
      1. In a large bowl combine flour, almond flour, sugar and salt. Cut butter cubes into the dry ingredients using a pastry cutter or a knife until the flour is crumbly with small bits of butter.
      2. Drizzle water and vinegar over flour mixture and toss with a fork until dough just starts to come together. Turn out onto a lightly floured surface and work gently to bring everything together and the dough has smoothed out.
      3. Roll dough into a ball and then flatten into an approximate 6" disk. Cover with plastic wrap and chill for at least one hour.
      Apple Filling
      1. Peel and core apples and then cut them into thin slices. Drizzle slices with the lemon juice as you slice to prevent oxidization.
      2. To the apples add the sugar, flour, cinnamon and nutmeg. Toss to combine.
      3. In a small bowl whisk together egg and milk.
      4. Preheat oven to 375°F.
      5. On a lightly floured surface roll dough to an approximate 13" circle adding a sprinkle of flour to the top and bottom as you go to prevent it sticking.
      6. Trim dough to a neat 12" circle by using a plate or pie plate as a guide (see note). Roll dough onto your rolling pin and transfer to a large parchment-lined baking tray.
      7. Pile filling in the centre and spread out towards the edge leaving a 1 1/2" border of plain dough.
      8. Fold the dough edge up and over the filling, crimping slightly as you go around. Sprinkle the apples with dots of butter. Brush the pastry with egg wash and sprinkle with coarse sugar if desired. Bake in preheated oven for 40 minutes until the pastry is golden and apples are tender.
      9. Remove from oven and allow to cool for at least 10 minutes before slicing into wedges and serving with ice cream.
      Recipe Notes

      -The pastry does not have to be a perfect circle. If you'd like a nice rustic look you can leave it as you roll it as long as it is an approximate 12"-13" in diameter and 1/8" thick.

      -If you like a neater look you can also arrange the apple slices in a concentric circle.  I'm partial to piling the apples in as they fall.

      Product Favourites!

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Graveyard Brownie Bites

      Graveyard Brownie Bites

      follow

      These chocolatey Graveyard Brownie Bites are fun Halloween treats. They’re easy to make and great fun for everyone. Get the kids involved dusting the tombstones, crushing cookies and squeezing on the blood for some spooky fun!

      Brownie bites stacked three high on a wooden rack scattered with cookie crumbs in preparation for Graveyard Brownie Bites.

      The two-bite brownie base is key for these tasty treats. They’re soft and chewy but hold up well to be decorated any way you’d like.

      Thin chocolate wafer cookies are very versatile and in this recipe double as the dirt and tombstones. The tombstones are created by cutting the wafer into thirds, tapering the cut inward towards the bottom. The sides that get cut off are crushed and used for decorating as dirt. I was able to find edible candy bones but use what you can find. Spiders and worms would also be great choices. Finish by decorating with red decorator gel to mimic blood Wilton Red Gel from Amazon. The most important thing to remember is to have lots of fun creating a spooky sweet treat.

      Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.

      Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
      Graveyard Brownie Bites
      Print Recipe
        Servings Prep Time
        36 mini brownies 60-80 minutes
        Cook Time Passive Time
        12 minutes 60 minutes
        Servings Prep Time
        36 mini brownies 60-80 minutes
        Cook Time Passive Time
        12 minutes 60 minutes
        Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
        Graveyard Brownie Bites
        Print Recipe
          Servings Prep Time
          36 mini brownies 60-80 minutes
          Cook Time Passive Time
          12 minutes 60 minutes
          Servings Prep Time
          36 mini brownies 60-80 minutes
          Cook Time Passive Time
          12 minutes 60 minutes
          Ingredients
          Servings: mini brownies
          Instructions
          1. Preheat oven to 350°F.
          2. Prep 36 non-stick mini muffin tin cups by either spraying generously with non-stick spray or greasing and flouring. See note.
          3. Chop the semi-sweet chocolate and measure out 4 ounces. In a large bowl combine the 4 ounces of chocolate with the butter and microwave at 30-second intervals until melted, stirring often.
          4. Whisk in the sugar, eggs, and vanilla until fully combined.
          5. Sift in the flour, cocoa, baking powder, and salt directly into the bowl. Whisk to combine just until the dry ingredients are incorporated.
          6. Scoop the batter into prepared mini muffin cups using a level 2 tbsp scoop.
          7. Bake on the centre rack for 12 minutes. Remove to a cooling rack and allow to cool completely in the pan.
          8. Meanwhile, prepare the tombstones but slicing each cookie wafer into thirds, tapering the bottom slightly inward toward the center piece to create a tombstone shape. Reserve the side pieces that have been cut off.
          9. Crush reserved cookie wafers that have been cut off the sides to a fine crumb that resembles dirt and set aside.
          10. Dust each tombstone piece with a small amount of powdered sugar by rubbing the sugar lightly onto the cookie wafer.
          11. Melt the remaining 3 ounces of chopped chocolate in a small bowl in the microwave using 30 second intervals and stirring often until melted.
          12. Remove brownie bites from the pan and spread the tops with a small teaspoon of melted chocolate. Immediately sprinkle with crumbled cookie wafers and press lightly to adhere.
          13. Push a tombstone wafer into each brownie bite, cutting a small slit in the brownie if needed to push in far enough to hold in place.
          14. Decorate with candy bones, spiders, or worms as desired. Drizzle with red decorating gel to mimic blood. Serve and enjoy!
          Recipe Notes

          - I have used both pan preparation methods with similar results.  The key is to allow the brownie bites to cool completely in the pan before trying to remove them.  Loosen the tops from the pan with a sharp knife if necessary. Twist the brownie lightly to loosen and the brownie should pop out.

          Product Favourites!

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Frozen Yogurt Strawberry Cake

          Frozen Yogurt Strawberry Cake

          follow

          This Frozen Yogurt Strawberry Cake is a cool and creamy show stopper with lovely strawberry flavour.  The pretzel crust adds a nice crunch and a hint of salty goodness. I love to serve it with extra macerated strawberries for even more wonderful flavour. It’s absolutely perfect for summer.

          A basket of fresh strawberries tipped over and spilling out, surrounded with pretzels and a cup of yogurt.

          Fresh strawberries are deepened in flavour by roasting them to purge any excess moisture. They’re then pureed with sugar and will provide the fantastic strawberry taste.  Cream cheese and vanilla yogurt are whipped up light and creamy and combined with the pureed strawberries.  Heavy cream is whipped to stiff peaks and folded into the cream cheese mixture.  The batter is then poured and spread onto the cooled crust and then allowed to freeze for at least 6 hours.

          It’s important to note that the quicker the cake freezes, the smaller the ice crystals will be.  The smaller the ice crystals, the smoother the texture.  Be sure to keep all elements cold until ready to mix and freeze immediately in a draft-free freezer.  In other words, don’t be opening and closing your freezer door while the cake sets….if possible.

          Frozen Yogurt Strawberry Cake with a large wedge cut out and resting on a serving plate.

          It’s a tall 10” cake that will feed plenty.  Be sure to let the cake sit at room temperature for at least 20 minutes to allow it to soften slightly for slicing.  It’s a solid cake that takes some time to thaw into a melty mess, so there’s no need to panic if you don’t get to slicing it for another 10 minutes.  In other words, you have some wiggle room.  Enjoy!

          Looking for more summer desserts?

          Ginger Pear Sorbet

          Almond Peaches

          Chocolate Hazelnut Affogato

          Frozen Yogurt Strawberry Cake
          Print Recipe
            Servings Prep Time
            12-16 slices 60 minutes
            Cook Time Passive Time
            46 minutes 6+ hours
            Servings Prep Time
            12-16 slices 60 minutes
            Cook Time Passive Time
            46 minutes 6+ hours
            Frozen Yogurt Strawberry Cake
            Print Recipe
              Servings Prep Time
              12-16 slices 60 minutes
              Cook Time Passive Time
              46 minutes 6+ hours
              Servings Prep Time
              12-16 slices 60 minutes
              Cook Time Passive Time
              46 minutes 6+ hours
              Ingredients
              Pretzel crust
              Cake filling
              Servings: slices
              Instructions
              Pretzel crust
              1. Preheat oven to 350°F.
              2. Using a food processor, blend pretzels and sugar until you have a fine crumb. Add melted butter and pulse until combined.
              3. Press crumbs evenly into a 10" springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
              Cake filling
              1. Increase oven to 400°F.
              2. Hull strawberries and cut in quarters. Lay in a single layer on a baking sheet and roast for 20 minutes. Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
              3. Meanwhile, beat the cream cheese until smooth and fluffy. Beat in yogurt, 1/2 cup of the powdered sugar and vanilla. Keep chilled until ready to proceed.
              4. Whip heavy cream and the remaining 1/4 cup of powdered sugar until stiff. Keep chilled until ready to proceed.
              5. Once strawberries have cooled, combine with the granulated sugar in a food processor or blender and blend until pureed and combined.
              6. Stir strawberry mixture into the cream cheese/yogurt mixture until completed combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
              7. When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
              Recipe Notes

              -strawberries can be roasted and chilled one day ahead.

              -frozen cake well covered will keep for up to a month in the freezer.

              Product Favourites!

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Irish Cream Cupcakes

              Irish Cream Cupcakes

              I just couldn’t resist making these creamy and chocolatey Irish Cream Cupcakes to help celebrate St. Patrick’s Day this year.  They’re a fun and tasty way to celebrate Irish heritage and religion by lacing both the cupcakes and the frosting with Irish Cream.  These cupcakes are deliciously moist and not too sweet with a white chocolate ganache frosting. Good any day of the year in my opinion.

              So what’s the Irish in Irish Cream anyway?

              Simply put, Irish Cream is a creamy liqueur made with Irish Whiskey, which can only be named as such if distilled on the island of Ireland, among other regulations.

              What are we celebrating on St. Patrick’s Day?

              St. Patrick’s Day is a cultural and religious celebration recognizing the patron Saint of Ireland, St. Patrick who died on March 17th, 461. He is best known for bringing Christianity to Ireland.

              Why do we wear green?

              Ireland is also known as The Emerald Isle, referencing green.

              St. Patrick used the green shamrock as a tool to teach people about the holy trinity.

              Green is one of the primary colours of the Irish flag.

              Wearing green makes you invisible to Leprechauns, who are said to pinch anyone not wearing green, and that’s reason enough for me LOL!

              A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
              Irish Cream Cupcakes
              Print Recipe
                Servings Prep Time
                24 cupcakes 60 minutes
                Cook Time Passive Time
                16-18 minutes 4+ hours
                Servings Prep Time
                24 cupcakes 60 minutes
                Cook Time Passive Time
                16-18 minutes 4+ hours
                A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
                Irish Cream Cupcakes
                Print Recipe
                  Servings Prep Time
                  24 cupcakes 60 minutes
                  Cook Time Passive Time
                  16-18 minutes 4+ hours
                  Servings Prep Time
                  24 cupcakes 60 minutes
                  Cook Time Passive Time
                  16-18 minutes 4+ hours
                  Ingredients
                  White Chocolate Ganache
                  Chocolate Cupcakes
                  Servings: cupcakes
                  Instructions
                  White Chocolate Ganache
                  1. Heat cream and Irish cream in a small pot until just at a simmer.
                  2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
                  3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
                  Chocolate Cupcakes
                  1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
                  2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
                  3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
                  4. Frost with white chocolate ganache frosting.

                  Recommended Products

                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Apple Date Cake with Pecan Streusel

                  Apple Date Cake with Pecan Streusel

                  This simple and delicious Apple Date Cake with Pecan Streusel rises up tender and moist with little chunks of apple scattered throughout. It’s spiced just right with a wonderfully crunchy, pecan topping. 

                  What sets this cake apart is the amount of refined sugar and fat. There’s only a 1/2 cup of sugar for the 9”x 13” cake. The pecan topping has 3 tbsp, making the total amount just under 3/4 cup for a large 9”x 13” cake that comes out 2” tall. It’s made with dates and applesauce for natural sweetness and added moisture, allowing the use of less oil.  In this case only 1/4 cup in the cake. The bits of apple also add moisture and are evenly distributed by lightly dusting them with flour before adding to the batter. A great cake on its own, but serving it with slightly warm Spiced Rum Caramel really makes it special.

                  This lovely cake freezes well and will keep up to a month well wrapped.  Simply thaw and cut when ready.  Did I mention the Spiced Rum Caramel  Oh so good and simple to make too!  

                  Author:  Compelled to Cook

                  Apple Date Cake with Pecan Streusel
                  Print Recipe
                    Servings Prep Time
                    20-24 pieces 40 minutes
                    Cook Time
                    40 minutes
                    Servings Prep Time
                    20-24 pieces 40 minutes
                    Cook Time
                    40 minutes
                    Apple Date Cake with Pecan Streusel
                    Print Recipe
                      Servings Prep Time
                      20-24 pieces 40 minutes
                      Cook Time
                      40 minutes
                      Servings Prep Time
                      20-24 pieces 40 minutes
                      Cook Time
                      40 minutes
                      Ingredients
                      Apple Date Cake
                      Pecan Streusel
                      Servings: pieces
                      Instructions
                      Pecan Streusel
                      1. In a small bowl, stir together all ingredients and set aside.
                      Apple Date Cake
                      1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
                      2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
                      3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
                      4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
                      5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
                      6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
                      7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
                      8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.

                      Recommend Items

                      Affiliate Disclosure

                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                      Spiced Rum Caramel

                      Spiced Rum Caramel

                      Delicious doesn’t have to be complicated.  Spiced Rum Caramel signifies how only a few ingredients can be transformed into something amazing.  With its burnished colour, creamy texture and buttery caramel taste, it’s the perfect topping for ice cream, cakes and apples to name just a few. 

                      There’s no need to ever buy store bought again, because making your own is easy with a little know how.  Mainly, you don’t want any sugar crystals to form.  NO stirring is key to help prevent sugar crystals forming on the side of the pan. Sugar crystals form when the hot sugar hits the cold pan side or cold whisk if you were to stir it. This, in turn, can cause the whole sauce to become crystallized. You can brush down the sides of the pan with water and a pastry brush if a few crystals start to form. 

                      The second important thing is timing.  It takes seconds to go from a light amber colour to a dark, overcooked colour.  The goal is a deep amber colour and knowing where that is, comes by doing. It may take a try or two to know exactly where you like it.  If in doubt, it’s best to opt for a slightly lighter colour than to go too far the other way, which will have a bitter taste.  Your caramel will still be amazing. Enjoy!

                      Spiced Rum Caramel
                      Print Recipe
                        Servings Prep Time
                        1 1/4 cups 10 minutes
                        Cook Time
                        12 minutes
                        Servings Prep Time
                        1 1/4 cups 10 minutes
                        Cook Time
                        12 minutes
                        Spiced Rum Caramel
                        Print Recipe
                          Servings Prep Time
                          1 1/4 cups 10 minutes
                          Cook Time
                          12 minutes
                          Servings Prep Time
                          1 1/4 cups 10 minutes
                          Cook Time
                          12 minutes
                          Ingredients
                          Servings: cups
                          Instructions
                          1. Assemble all ingredients prior to cooking.
                          2. Combine sugar and water in a medium-large saucepan (I used a 3 quart). Heat over medium-high until sugar is dissolved, gently swirling pan once or twice. DO NOT STIR. If any crystals form on the side of the pan, brush away with water and a pastry brush. Allow to cook at a boil until starting to turn an amber colour, about 10 minutes.
                          3. Once the outer edge starts to turn colour you can gently swirl the pan a couple of times to evenly distribute, once again, do not stir. When it becomes a deep amber colour, remove from heat and whisk in heavy cream. The mixture will bubble vigorously. Once it has smoothed out, whisk in butter and salt. Stir in rum. Pour into a sealable jar and allow to cool completely prior to storing in the fridge.
                          Recipe Notes

                          -If in doubt about the colour, opt for slightly lighter.  Going to dark will result in a slightly bitter/burnt taste.

                          -Makes about 1 1/4 cups and will keep in a sealed jar for up to a month in the fridge.

                          Product Favourites!

                          Affiliate Disclosure

                          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com