Warm Apple Galette with Spiced Toffee Drizzle

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apple galette

Cozy up to this warmly spiced apple galette inspired by the simplicity and elegance of French home baking. A premium butter with a high-fat content, Président® butter lends the crust irresistible flakiness and a tempting golden color.

Warm Apple Galette with Spiced Toffee Drizzle
Makes 8 servings
  • 1½ cups (188 grams) all-purpose flour
  • ⅓ cup (67 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • 1 teaspoon (2 grams) ground ginger
  • 1 teaspoon (2.25 grams) kosher salt, divided
  • 10 tablespoons (140 grams) cold Président® unsalted butter, cubed
  • 3 tablespoons (45 grams) ice water
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 6 cups (534 grams) thinly sliced Honeycrisp apples (about 1½ pounds whole medium apples)
  • 1 teaspoon (5 grams) apple cider vinegar
  • ½ teaspoon orange zest
  • ½ teaspoon (2 grams) vanilla extract
  • 1 large egg white (30 grams), lightly beaten
  • Sparkling sugar, for sprinkling
  • Spiced Toffee Drizzle (recipe follows)
  1. In the work bowl of a food processor, combine flour, 2 tablespoons (24 grams) granulated sugar, ginger, and ¾ teaspoon (2.25 grams) salt. Pulse until combined, about 3 pulses. Add cold butter; pulse until mixture is crumbly. Add 3 tablespoons (45 grams) ice water; pulse until mixture forms large clumps. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap; refrigerate for 1 hour.
  2. Preheat oven to 400°F (200°C). Line a light-colored rimmed baking sheet with parchment paper.
  3. In a large bowl, whisk together cinnamon, nutmeg, allspice, remaining ⅓ cup (67 grams) granulated sugar, and remaining ¼ teaspoon salt. Add apples, vinegar, orange zest, and vanilla; stir until well combined.
  4. Let dough stand at room temperature until slightly softened, 10 to 15 minutes. On a lightly floured surface, roll dough into a 12-inch round (about ⅛ inch thick); transfer to prepared pan. Arrange apples in center of dough as desired, leaving a 1½- to 2-inch border; drizzle with any liquid left in bowl. Gently fold and pleat dough edges over filling, leaving apples exposed in center. Brush dough with egg white; sprinkle with sparkling sugar.
  5. Bake until crust is golden brown, filling is bubbly, and apples are tender, 35 to 40 minutes, loosely covering apples with foil to prevent excess browning, if necessary. Let cool on pan for 20 minutes. Top with Spiced Toffee Drizzle, and serve warm.

Spiced Toffee Drizzle
Makes ¾ cup
  • ½ cup (110 grams) firmly packed dark brown sugar
  • ⅓ cup (113 grams) dark corn syrup
  • 2½ tablespoons (37.5 grams) heavy whipping cream
  • 2 tablespoons (28 grams) Président® unsalted butter, cubed
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ½ teaspoon (2 grams) vanilla extract
  1. In a medium saucepan, combine brown sugar, corn syrup, cream, butter, salt, cinnamon, nutmeg, and allspice. Bring to a boil over medium-high heat; cook, stirring constantly, for 2 minutes. Remove from heat, and whisk in vanilla. Transfer to a medium heatproof bowl; let cool for at least 20 minutes before using.
If Spiced Toffee Drizzle begins to harden, microwave on high in 10-second intervals, stirring between each, until melted and smooth


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