Puff Pastry Apple Galette
A classic pastry filling used in many Italian-inspired desserts, frangipane is typically made from almonds ground together with sugar and eggs, but here we put a different spin on it by using pistachios. Serve with a scoop of vanilla ice cream if desired for the perfect finale to Thanksgiving dinner or any autumn celebration.
Ingredients
- 1 sheet frozen puff pastry, about 10 by 14 inches (25 by 38 cm), thawed
- 1 1/2 cups (6 oz./185 g) toasted pistachios
- 2/3 cup (5 oz./155 g) sugar
- 1/4 tsp. kosher salt
- 2 eggs, lightly beaten
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 2 Tbs. unsalted butter, melted
- 4 large baking apples, such as Granny Smith, peeled, cored and thinly sliced
- 1/2 lemon
- 1 egg beaten with 2 tsp. water
- Vanilla ice cream for serving (optional)
- Purchased or homemade salted caramel sauce for serving (optional)
Directions
Preheat an oven to 350°F (180°C).
On a lightly floured work surface, roll out the puff pastry into a 16-by-14-inch (40-by-35-cm) rectangle. Carefully roll the pastry around your rolling pin and transfer it to a 9- or 10-inch (23- or 25-cm) ovenproof fry pan, pressing it gently into the bottom and up the sides of the pan. Refrigerate while you prepare the filling.
In a food processor, combine the pistachios, sugar and salt and process until the pistachios are finely ground. Add the eggs, vanilla and almond extracts and the melted butter and process until the mixture comes together. Set aside.
In a bowl, toss the apple slices with the lemon juice to coat.
To assemble the galette, pour the pistachio mixture into the pastry-lined pan and spread evenly. Arrange the apple slices evenly on top of the pistachio mixture, overlapping them slightly. Fold the excess puff pastry back over the edges of the pan to form a rim or crimp the pastry decoratively. Brush the pastry with the egg wash.
Bake until the pastry is golden brown and the apples are tender, 40 to 45 minutes. Serve warm or at room temperature with a scoop of ice cream and salted caramel sauce on top. Serves 8.
Williams Sonoma Test Kitchen