I haven’t been baking much this year (read: your girl is on a major weight-loss/health/wellness/fitness journey and currently cannot go to the gym lol), but this is by far the best thing I’ve made in a long time.
I first came across a puff pastry galette from Williams Sonoma on pinterest and knew I had to make it. It looked so easy and insanely delicious! And I currently have a surplus of puff pastry in my freezer and have been trying to come up with fun ways to use it up. (Read: more puff pastry recipes in the future, probably!)
This galette was so good that I knew after one bite that it’s what I’ll be taking to Thanksgiving. I know Thanksgiving will look different for everyone this year, with probably less people around the table, but this is a great option. It’s easy to whip up, and, although I’ve only made it with apples, I think you could switch up the fruit to whatever you want! So while it will probably just be me and my parents at Thanksgiving—mom and dad, this is what you’re getting!
Look at that flaky pastry 😛
ABOUT THIS RECIPE:
Puff Pastry: Once your puff pastry has thawed, you’ll roll it out slightly bigger so it’ll fit nicely into your skillet. I used a 9-inch skillet, but you could also use a round cake pan. The bake time will probably vary slightly.
Frangipane: While the puff pastry, apples, and caramel are the obvious stars of this recipe, the frangipane is the super special secret hidden underneath all that! I switched the granulated sugar for brown sugar and used super fine almond flour from Bob’s Red Mill because it’s what I had on hand.
Apples: You’ll need three large Granny Smith apples. I’m sure this would work other types of apples or even a combination of your favorites!
Caramel: Use your favorite homemade recipe or store-bought brand! I used some ice cream topping caramel I already had in my fridge.
Puff Pastry Caramel Apple Skillet Galette
- 1 sheet puff pastry thawed
- 3 large Granny Smith apples
- 2 tbsp lemon juice
- 1 large egg beaten
- 1-2 tbsp turbinado or raw sugar
- Caramel sauce, for serving
- Vanilla ice cream, for serving
- 3 tbsp butter softened
- 1/4 cup light brown sugar packed
- 3/4 cup finely ground almond flour such as Bob's Red Mill
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tbsp all-purpose flour
- Preheat oven to 350°F and lightly grease a 9-inch skillet with butter or oil.
- On a lightly floured surface, roll thawed puff pastry into a 16-by-14-inch rectangle. Use the rolling pin to transfer pastry to the skillet. Fit into the bottom and up the sides, letting the corners hang over. Transfer to the refrigerator while preparing the filling.
- Cream together butter and sugar until combined and fluffy. Add almond flour and mix well.
- Add the egg, both extracts, and flour. Mix until combined. Transfer to the refrigerator while preparing the apples.
- Peel and thinly sliced apples. Keep sections of apples together if possible. Toss in lemon juice to prevent browning.
- Remove skillet and frangipane from refrigerator. Spoon frangipane into the puff pastry and spread evenly. Arrange apple sections on top of the frangipane. Fold edges of puff pastry over the apples.
- Stir together beaten egg and 1 tbsp water to make the egg wash. Brush egg wash over puff pastry and sprinkle with turbinado sugar.
- Bake for 40-45 minutes, or until puff pastry is golden and apples are tender. (If too much browning occurs, tent skillet with foil.)
- Remove from oven and cool slightly. Drizzle with caramel sauce and serve with ice cream. Best served warm.