There’s something magical about mini apple galettes—those charming little free-form pies that look like they just tumbled out of a French countryside kitchen. I fell in love with them years ago when I needed a quick dessert for unexpected guests and discovered how forgiving they are (no perfect crimping required!). These rustic beauties combine all the cozy flavors of apple pie with half the fuss, making them my go-to when I want something special without spending hours in the kitchen. The flaky crust hugs those cinnamon-kissed apples just right, and the best part? Each one gets its own golden, caramelized edge—no fighting over the corner pieces here!
Why You’ll Love These Mini Apple Galettes
Oh, where do I even start? These little pies are basically happiness wrapped in flaky pastry—here’s why they’ll become your new obsession:
- Easiest “fancy” dessert ever: No pie dish, no lattice work—just fold the edges and let them bake into golden perfection. Even my most baking-averse friends nail these!
- That crust though: Cold butter = layers upon buttery layers that shatter when you bite in. (Pro tip: The dough comes together faster than scrolling through your phone.)
- Customize like crazy: Swap apples for pears, add cardamom instead of cinnamon, or drizzle with salted caramel—they’re your mini masterpieces! I love using homemade caramel sauce sometimes.
- Party superstars: Individually portioned means no slicing mess. I bring them to potlucks and watch them disappear before the main course!
Trust me, once you smell that cinnamon-apple goodness filling your kitchen, you’ll understand why I make these at least twice a month.
Ingredients for Mini Apple Galettes
Gather these simple ingredients—most are probably already in your kitchen! The magic happens when basic items come together just right:
- 1 1/2 cups all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt (I use fine sea salt)
- 1/2 cup unsalted butter, cold and cubed (pop it back in the fridge after cutting!)
- 3-4 tablespoons ice water (keep the glass in the freezer until needed)
- 2 medium apples, peeled and thinly sliced (about 1/8-inch thick—I use a mandoline for speed)
- 2 tablespoons granulated sugar (adjust up to 3 tbsp if your apples are tart)
- 1 teaspoon cinnamon (my secret: Vietnamese cinnamon for extra warmth)
- 1 tablespoon lemon juice (bottled works in a pinch)
- 1 egg, beaten (for that golden sheen)
- 1 tablespoon coarse sugar (turbinado or demerara for crunch)
Ingredient Notes & Substitutions
Flexibility is the beauty of galettes! Short on time? Use store-bought pie dough (thaw it first). Gluten-free? Swap in a 1:1 GF flour blend. Honey or maple syrup can replace granulated sugar—just reduce other liquids slightly. No lemons? A dash of apple cider vinegar works too. For vegan versions, coconut oil replaces butter, and almond milk + maple syrup makes a great egg wash substitute. If you are interested in learning more about the science behind flaky pastry, you can check out resources on pie crust science.
How to Make Mini Apple Galettes
Alright, let’s get to the fun part—turning those simple ingredients into golden, apple-filled masterpieces! Don’t let the fancy French name fool you; these galettes are shockingly easy once you know the rhythm. Follow these steps, and you’ll have your kitchen smelling like a Parisian patisserie in no time.
Step 1: Prepare the Dough
First, grab that cold butter—I mean cold. If it starts sweating, pop it back in the fridge for 5 minutes. In a large bowl, whisk together the flour and salt. Now, work quickly to cut the butter into the flour using a pastry cutter or your fingertips until it looks like coarse crumbs with some pea-sized butter bits still visible. (Those bits = flaky layers later!) Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just holds together when pinched. Shape it into a disk, wrap in plastic, and chill for 30 minutes—this relaxes the gluten and keeps your crust tender.
Step 2: Assemble the Filling
While the dough chills, let’s prep those apples. Peel and thinly slice them (about 1/8-inch thick—thicker slices won’t soften properly). Toss them in a bowl with sugar, cinnamon, and lemon juice. Taste an apple slice—if it’s tart, add another sprinkle of sugar. The lemon juice keeps the apples from browning and adds a bright note that balances the sweetness. Let this mixture sit for 10 minutes; you’ll notice the apples start releasing some juices—that’s perfect!
Step 3: Shape & Bake
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a bowl or large cutter to make 4-6 circles (5-6 inches wide). Transfer them to a parchment-lined baking sheet—they’ll overlap slightly, and that’s okay. Pile apples in the center of each circle, leaving a 1-inch border. Fold the edges up and over the filling, pleating as you go—rustic is good here! Brush the folded edges with beaten egg and sprinkle with coarse sugar. Bake at 375°F for 25-30 minutes until the crust is golden and the apples are bubbling. Let them cool for 5 minutes (if you can resist!), then dig in!
Tips for Perfect Mini Apple Galettes
Here are my hard-won secrets for galette greatness—learned through many happy (and a few messy) baking sessions:
- Butter discipline is key: I keep cubed butter in the freezer until the last second—warm dough = tough crust. If your kitchen’s hot, chill the rolling pin too!
- Slice those apples thin and even: My mandoline slicer changed everything—no more half-raw, half-mushy apples. A sharp knife works too, just take your time.
- Parchment paper is your best friend: It prevents sticking AND catches any rogue caramel drips (which you should totally spoon back over the galettes).
- Egg wash magic: For extra shine, add a teaspoon of cream to your beaten egg—it creates that bakery-worthy golden glow.
Follow these tips, and you’ll have flaky, caramel-edged perfection every time—pinky promise!
Serving Suggestions
Oh, the possibilities! These mini galettes shine brightest when served warm with a scoop of vanilla ice cream melting into all those nooks and crannies—my family calls this “happy puddles.” For brunch, I’ll dollop them with lightly sweetened whipped cream and a dusting of cinnamon. Holiday version? Drizzle with salted caramel and sprinkle with toasted pecans for that extra festive touch. They’re equally perfect for casual weeknights (just grab one straight from the pan—no judgment!) or fancy dinner parties when arranged on a vintage cake stand. Honestly, they disappear so fast, you’ll rarely need leftovers! If you are looking for a great homemade whipped cream recipe to go with this, check out this easy coconut whipped cream.
Storage & Reheating
These little beauties taste best fresh, but if you miraculously have leftovers (rare in my house!), store them in an airtight container at room temp for up to 2 days. To bring back that just-baked magic, pop them in a 350°F oven for 5-7 minutes until the crust crisps up again. Freezing? Absolutely! Wrap cooled galettes tightly in foil, then freeze for up to 3 months. When cravings hit, bake frozen galettes at 375°F for 15-20 minutes—no thawing needed. Pro tip: The coarse sugar topping stays delightfully crunchy even after reheating!
Nutritional Information
Now, I’ll be honest—when I’m savoring one of these buttery, cinnamon-spiked mini galettes, I’m not exactly counting calories! But I know some of you like to keep track, so here’s the general picture: Each galette packs cozy comfort with a balance of carbs from the flaky crust and sweet apples, plus a touch of protein and fiber. The exact numbers dance around depending on your apple variety (tart Granny Smiths vs. sweeter Honeycrisps), how much sugar you sprinkle, and whether you go wild with the vanilla ice cream topping (no shame—I always do!).
Remember: These estimates vary based on specific ingredients and brands. For precise dietary tracking, I’d recommend plugging your exact measurements into a nutrition calculator. But between you and me? Some treats are worth enjoying without overanalyzing—especially when they’re as wholesome as these little hand-held pies packed with real fruit!
FAQs About Mini Apple Galettes
Got burning questions about these adorable little pies? I’ve answered the ones that pop up most often in my kitchen—and from friends who steal this recipe!
Can I Use Store-Bought Dough?
Absolutely! When I’m extra pressed for time, I grab a good-quality refrigerated pie crust (not the frozen kind—too thick). Roll it out slightly thinner (about 1/8-inch) so it crisps up nicely. Just remember, homemade dough has that special buttery magic, so try it when you can! If you want to try making a different kind of pastry dessert, consider these cherry pie with lattice top.
How Do I Prevent Soggy Bottoms?
Ah, the eternal baker’s struggle! Two tricks: First, always use parchment paper—it lets heat circulate evenly. Second, pop your baking sheet in the oven while it preheats. Starting galettes on a hot surface gives the crust an instant crisp boost. Bonus tip? Don’t overfill with juicy apples—leave some breathing room!
Can I Freeze Unbaked Galettes?
Yes, and it’s genius for last-minute desserts! Assemble them completely (egg wash and all), then freeze solid on the baking sheet before transferring to a freezer bag. When ready to bake, no thawing needed—just add 5 extra minutes to the baking time. They’ll taste like you’ve been slaving away all morning!
Now that you’re a mini galette expert—go bake some! Tag me in your creations so I can drool over your handiwork!
Print6 Mini Apple Galettes That Melt Hearts Instantly
Mini apple galettes are delightful, rustic individual pies with a flaky crust and sweet apple filling. They are easy to make and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 mini galettes 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
- 2 medium apples, peeled and thinly sliced
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix flour and salt. Add cold butter and cut it into the flour until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, and mix until the dough comes together. Shape into a disk and chill for 30 minutes.
- In another bowl, toss apple slices with granulated sugar, cinnamon, and lemon juice.
- Roll out the dough and cut into 4-6 small circles. Place on the baking sheet.
- Divide the apple mixture among the dough circles, leaving a border. Fold the edges over the filling.
- Brush the edges with egg wash and sprinkle with coarse sugar.
- Bake for 25-30 minutes until golden brown. Cool slightly before serving.
Notes
- Use cold butter for a flaky crust.
- Adjust sugar based on apple sweetness.
- Serve warm with ice cream or whipped cream.
Nutrition
- Serving Size: 1 galette
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
