How’s the Thanksgiving planning going?? I have another great recipe you can add to your menu.
I am not going to argue that this is a “healthful dessert.” But I can feel good about the fact that there is very little added sweetener in this galette and there’s only one crust, so can we agree that it’s less damaging than a pie? Regardless, this galette is downright delicious and so much easier than it looks. It’s the perfect dessert for Thanksgiving or any time you need something sophisticated, but homey. Watch my new YouTube video below for the step-by-step.
- ½ cup pecans
- 1 cup plus 2 Tablespoons all-purpose flour
- 2 teaspoons granulated cane sugar
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, cold and cut into pieces
- 3-4 Tablespoons ice water
- 2 apples, quartered, cored and thinly sliced. Try to keep the slices together.
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- ¼ teaspoon ground cinnamon
- Maldon salt
- 1 large egg
- 1 Tablespoon whole milk, half-and-half or heavy cream
- ½ Tablespoon granulated sugar
- Preheat oven to 350 degrees. Line a baking sheet with unbleached parchment paper and toast pecans, tossing once, until fragrant and slightly darkened, 8-10 minutes; let cool.
- Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse until just combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
- Drizzle with 3 tablespoons ice water and pulse until dough comes together, adding another tablespoon of water if needed.
- Gently pat dough into a 6” diameter disk. Wrap in plastic and chill 30-60 minutes. *
- Beat egg with milk and set aside.
- Combine melted butter, maple syrup, vanilla and cinnamon. Set aside.
- Roll out dough on a lightly floured surface to a 12” round. Carefully transfer to a parchment-lined baking sheet. Raise oven temperature to 375 degrees.
- Fan apple slices in center, overlapping each other, leaving a 2” border. Brush apples with butter-syrup mixture. Sprinkle with Maldon salt.
- Fold dough edges over, overlapping slightly. Brush folded border with egg wash and sprinkle with sugar.
- Bake galette until crust is golden brown and apples are tender, 45-50 minutes. Let cool slightly before serving.
Hello from Paris and Chana tova ! This recipe seems amazing, thanks for sharing it.I plan to make it for tomorrow, perfect recipe for Roch Hachana.
I have a question regarding the quantities : what is the equivalent of a cup in grams please ? I don’t want to make a mistake with the pecans, flour and butter !
Many many thanks in advance for your help !
Gosh, sorry, I don’t have the measurements in grams!
Ok, I will try to figure out. Thanks for your reply.
Can we replace the pecans with almonds? Or is it better to just leave the nuts out? Thank you!
Sorry I didn’t respond to this until now, Sheila. Almonds are fine!
This looks amazing! If I need to make it for 12people, can I double it or will it not work that large?
I haven’t tried it that large. I would make 2.
This looks so great! I cannot wait to make it! Are there any other types of flour we can use? Such as whole wheat pastry flour or almond flour? Do you have a gluten-free adaptable recipe (for my friend – don’t worry I haven’t gone GF on you!)
I just saw your comment below regarding GF adaptable preparations 🙂
Hi! Remember the summer you made all those galettes with me? 🙂 Don’t go with WWP — a little coarse and kind of bitter. Let me know if you have any trouble with the GF flour. Happy Thanksgiving!
Definitely adding this to my Thanksgiving dinner. Your videos are so helpful. Recipes that look difficult on paper always seem much simpler when you demonstrate. I have been cutting my butternut squash since you demonstrated that on video as well! Thank you!
Thank you, Susan. I am encouraged by your comment and will gladly continue to do more videos if that is the case 🙂
Last time I tried a galette like this, the sugars from the apples and on the crust all melted and burned on the parchment. What I am doing wrong?
Hard to say since I wasn’t there, but did your crust fall apart and allow the juices to leak out? Was your crust not cold enough or did you have a lot of cracks in it? Did you cook it at too high of a temperature for too long?
For the dough , can I replace flour with gluten free flour? If so which one buckwheat?
I find gluten-free pie crust to be tricky, although it can be done. I would not use one GF flour, but a blend. (Buckwheat is really earthy tasting and I prefer to combine it with other flours in sweet preparations.) I have had success with Bob’s Red Mill Gluten-free Pie Crust Mix and Pamela’s Artisan Blend GF flour mix (just follow the directions on the package for pie crust.) The hard part is rolling it out without it cracking and falling apart. The best way is to roll it out between 2 sheets of plastic wrap. I hope that helps!