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Miniature Apple Brown Sugar Galettes

I figured out how to pronounce Galette. This was becoming an issue for me. How can I go about baking, and writing about, such an amazing food that I can’t even mention in conversation? So I googled it. I found this lovely little website  that has a charming French man (just trust me on the charming part) who so beautifully pronounces the word Gal-Let. You’re gonna press play over and over just to make sure he really said Gal-Let and not Guh-Lay. Or maybe that’s just me.

Apple Brown Sugar (Gal-Let) Galettes 

For the Crust:

1 1/2 cups flour

2 tbs sugar

1/2 tsp salt

1 stick butter

1/4 cup ice cold water

For The FIlling:

4 cups granny smith apples, cored, peeled and sliced

2 tbs fresh squeezed lemon juice

1 cup brown sugar, packed

3 tbs melted butter.

Make the crust:

In a food processor, combine the flour, sugar and salt. Pulse to combine. Add the butter (ice cold and cut into cubes) and process until combined. Add the remaining flour and process until combined. Move dough to a bowl and add the water with a wooden spoon (don’t add the water with the food processor or your dough will turn into a cracker). If your dough is too dry, or two wet, add a bit of water or flour to achieve the right consistency.

Form the dough into a disk, cover with plastic wrap and chill for at least an hour.

Once your apples and peeled, cored and sliced, add to a bowl with the lemon juice and toss to combine. Add the brown sugar and butter and toss to combine. Let stand at room temp for 20 minutes.

Preheat oven to 400.

Once your dough is chilled, roll out to an even thickness. Cut out 6 inch circles. Use whatever you have that is round and six inches, I used a small plastic bowl. This recipe will make 6-8 mini Galettes.

Arrange the apples in tight circle in the middle of your dough, leaving a one inch boarder around the edges.

Fold the edges over the filling, leaving the center open.

Brush the remaining brown sugar/butter mixture that your apples were sitting in all over the Galettes and the exposed crust.

Bake at 400 for 28-35 minutes or until golden brown.

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Nicole September 16, 2011 um 9:50 pm

Just make sure your mouth is always full, then you don’t have to worry about how to pronounce it. Doesn’t seem like it would be that hard with these beauties around!


Jaxie September 17, 2011 um 7:44 am

You’re probably right! I kept having to use creative and evasive ways to get out of pronouncing Galette


Beth Michelle September 17, 2011 um 12:43 am

Your mini galettes are so pretty!! They sound amazing. Perfect for a lazy end of summer night to welcome in fall.


Jaxie September 17, 2011 um 7:42 am

Ahhhhh, Thanks!


Lynn @ I’ll Have What She’s Having September 17, 2011 um 8:50 am

Love the galettes! Mini foods are just so cute. The sound delicious too.


Jaxie September 17, 2011 um 8:07 pm

I love mini foods! Adorable and much needed portion control.


Susie September 17, 2011 um 10:24 am

These look perfect. I love mini desserts it’s like portion size so I don’t eat an entire large dessert. 🙂


Jaxie September 17, 2011 um 8:08 pm

Exactly my thinking, we’re on the same page! =)


Andrea September 17, 2011 um 11:35 am

Lovely! I think apples desserts are a wonderful way to ease from summer into fall. And I always wondered how to pronounce galette! My questions was always how to pronounce the "g"…is it "j" as in "gym" or "g" as in "garage"? Well, now I know it’s the "g" sound. 🙂 Thanks!


Jaxie September 17, 2011 um 8:09 pm

I was so embarrassed to ask! Thats why I heart google so much =)


Colleen Bierstine September 17, 2011 um 3:06 pm

How cute!! These look like the PERFECT fall time treat 🙂


Jaxie September 17, 2011 um 8:09 pm

Thank you!


Stephanie @ Eat. Drink. Love. September 18, 2011 um 8:23 am

These look so good! I love the smell of baked apples in the fall!


Lindsey@Lindselicious September 18, 2011 um 5:05 pm

These are so cute! I love apple desserts too.


Tiffany September 22, 2011 um 5:31 am

Perfect fall dessert!


Tori @ The Shiksa in the Kitchen September 30, 2011 um 5:32 pm

Heehee! I once had that problem with tzimmes (a Jewish dish). I had to ask a bubbe who was an authority on the subject. By the way, this food photo is incredibly beautiful! I want to hang it on my wall!


Nichole December 8, 2012 um 12:24 pm

I made them in my cooking class and they turned out terrific! I recommend baking them a couple of minutes longer, more like 30 – 35 minutes. They come out too doughy if you do 28-32.


Jackie December 8, 2012 um 3:07 pm

That’s great! Good to know about the cooking time, thank you so much for the feedback 🙂


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