Honey Apple Galette

This honey apple galette captures the warm, inviting flavors of a beloved bakery treat we found in Brussels. Using crisp Honeycrisp apples with a touch of honey, this dessert strikes a perfect balance between sweet and tart, making it ideal for festive occasions like Thanksgiving or a cozy brunch. Its rustic charm and flaky crust make it as impressive as it is approachable.

I first made this galette after that memorable trip to a European bakery, and it has become my go to dessert whenever I crave something both elegant and homey.

Ingredients

• Allpurpose flour: for structure choose unbleached for best flavor and texture
• Granulated sugar: brings a subtle sweetness that balances the tart apples
• Salt: enhances all other flavors and rounds out the crust taste
• Unsalted butter: cold and cubed to create flaky layers in the dough European style butter has higher fat content and yields the best texture
• Ice water: helps bind the dough without melting butter use very cold for crispness
• Honeycrisp apples: are firm and juicy with a natural tang pick firm apples free of bruises
• Ground cinnamon: for classic warmth freshly ground offers superior aroma
• Honey: for natural sweetness and a glossy finish on the filling and glaze
• Fresh lemon juice: adds brightness and prevents apples from browning
• Egg: for brushing on crust for a golden, shiny finish
• Powdered sugar: to dust for a delicate sweettouch at presentation

Instructions

Prepare the Crust:

In a large bowl whisk together flour sugar and salt until evenly combined. Cut in the cold cubes of butter using a pastry cutter or your fingertips working quickly until the mixture resembles coarse crumbs with some pea sized butter pieces remaining. Add ice water one tablespoon at a time gently mixing just until the dough begins to come together in clumps without being wet or sticky. Flatten the dough into a disk wrap tightly in plastic wrap and refrigerate for at least 30 minutes so the butter chills and the dough firms up which ensures flakiness.

Make the Filling:

Peel core and thinly slice the Honeycrisp apples aiming for about one eighth inch thickness for even baking. Toss the slices with sugar flour cinnamon honey and lemon juice until all apple pieces are evenly coated and have a nice glossy shine which helps keep the filling from leaking and adds flavor.

Roll Out the Dough:

Lightly flour a clean surface and roll the chilled dough into a rough circle about 12 inches in diameter and a quarter of a centimeter thick. Carefully transfer this dough round onto a parchment lined baking sheet supporting its shape as you lift.

Assemble the Galette:

Pile the apple mixture into the center of the dough circle leaving about a two inch border all around. Fold the dough edges up over the apples pleating as you go to create rustic folds that hold the filling in place while allowing a beautiful center to remain visible.

Bake the Galette:

Brush the exposed crust edges generously with the beaten egg to give a glossy golden finish once baked. Place the galette in a preheated oven at four hundred degrees Fahrenheit or two hundred degrees Celsius. Bake for thirty five to forty minutes until the crust is an inviting golden brown and the apples feel tender but hold their shape.

Finish and Serve:

Allow the galette to cool slightly on a wire rack. Dust the cooled crust with powdered sugar. Warm a small amount of honey until fluid and drizzle it generously over the exposed apple filling to add a glistening shine and deepen the dessert's flavor right before serving.

My favorite ingredient has to be the Honeycrisp apples. Their crisp texture and subtle tartness perfectly balance the sweetness of the honey creating a filling that never feels heavy. One holiday season baking this galette became a tradition where my family gathered as the kitchen filled with cinnamon and baked fruit aromas making the moment truly special.

Storage Tips

Store any leftovers tightly wrapped in the refrigerator for up to three days. To revive the crust's crispness reheat briefly in a moderate oven instead of the microwave which can make it soggy.

Ingredient Substitutions

Fuji apples can replace Honeycrisp for a sweeter firmer slice that offers floral notes and less tartness. Plantbased butter works perfectly in the crust for those avoiding dairy just make sure it is very cold to maintain flakiness. Maple syrup is an excellent alternative to honey adding deeper caramel like warmth to the filling.

Serving Suggestions

Serve warm with a scoop of vanilla bean ice cream or lightly whipped crème fraîche for contrast. Adding freshly chopped rosemary or thyme to the filling can introduce subtle herbal complexity that plays beautifully with the apple sweetness.

Serve warm with vanilla ice cream and a drizzle of warmed honey for best results. Enjoy the rustic charm and flaky texture.

Your Recipe Questions Answered

→ Why does the crust turn soggy sometimes?

Rolling the dough thin and baking on a preheated stone helps create a crisp base. Proper oven placement also prevents sogginess underneath.

→ Can I combine Fuji and Honeycrisp apples?

Yes, mixing Fuji and Honeycrisp adds a balance of sweetness, firmness, and juicy tang for a more complex filling.

→ How can I prevent leaking during baking?

Tossing apple slices with flour absorbs excess juice. Avoid overfilling and overlap dough pleats slightly to seal the filling securely.

→ Is it possible to prepare the dough in advance?

Absolutely, the dough can be refrigerated for up to 2 days or frozen for up to a month. Thaw it in the fridge before rolling out.

→ What are good pairings for this galette?

Serve with vanilla bean ice cream, whipped crème fraîche, or a sprinkle of fresh herbs like thyme or rosemary for extra flavor.