Yield: 6 mini salted caramel apple galettes // Total Time: 1 hr. 25 min. // Disclaimer: This post includes affiliate links.
Pie, but make it WAY easier. Flaky and buttery pie crust, sweet cinnamon sliced apples, ice cream, and salted caramel sauce.
Mini Salted Caramel Apple Galettes
I love making galettes because they are essentially a WAY easier version of a pie. Plus it’s supposed to look rustic so there’s no need to worry about all the precision that goes in to a pie with the sides and lattice tops and what nots!
Mini salted caramel apple galettes recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Work with cold ingredients
I know I am always emphasizing room temperature ingredients, but with recipes like scones, pies, and galettes, you are going to want to work with cold ingredients. Keeping the dough, and especially the butter cold, is the key to getting that classic flakiness in the pie dough. I recommend cutting the butter in to small cubes and placing it back in the fridge to use later for this pie dough.
Ingredients and substitutions
Salted caramel sauce: you can use jarred caramel sauce and add salt to it, or you can make my delicious homemade salted caramel sauce.
For the pie crust:
All purpose flour: for structure.
Granulated sugar: for sweetening and helping lock in moisture in the dough.
Salt: balances and brings out the flavor and sweetness of the dough.
Unsalted butter: for creating those flaky layers. Make sure you are using cold butter! I recommend cubing the butter then placing it back in the fridge for later use. You can also substitute in salted butter here, just be sure to omit the extra salt from the pie crust.
Ice water: Essentially, just fill a glass with some ice and water. This helps keep the dough cold and in turn prevents melted butter in the dough.
For the filling:
Apples: use your favorite baking apple here! I used pink lady (since they are typically the least expensive!) but you can use fuji, gala, jonathan, granny smith, honey gold, or braeburn!
Light brown sugar: to sweeten up the apples.
Ground cinnamon: for flavor!
Lemon juice: just a touch of acidity for flavor. Bottled or fresh will work perfectly here.
Flour: absorbs and thickens any juices released from the apples to prevent a soggy crust!
Unsalted butter: melts over the apples for some buttery goodness. You can use salted butter here as well.
For the egg wash:
Egg & milk: helps create that beautiful golden brown crust.
How to make mini salted caramel apple galettes
1. Make the pie crust. In a medium sized mixing bowl, add in the flour, sugar, salt, and cold cubed butter. Use your fingers or a pastry cutter to cut the butter into the dry ingredients, until no large chunks remain. Slowly add in water just until a cohesive dough forms.
2. Shape and chill. Divide the dough into 6 equal pieces. Roll each piece into a ball, then slightly flatten. Place the mini galettes on a tray or plate, then wrap tightly with plastic wrap and place in the fridge to chill for at least 30 minutes, up to overnight.
3. Make the salted caramel sauce. If you want to make homemade salted caramel sauce, this is the point in the recipe where you would want to do so! Here is my 15 minute salted caramel sauce.
4. Make the apple filling. Rinse, peel, and thinly slice the apples, then toss them with the brown sugar, cinnamon, lemon juice, and flour.
5. Shape and bake. Roll each pie crust disc to a 5 1/2″ diameter circle. Use a 3 1/2″ diameter bowl or cup to gently mark a circle in the center of the crust. Place the apples in the circle, starting from the outside. Fold the extra crust on top of the apples, then brush the crust with egg wash. Add little butter cubes on top of the apples, then bake!
6. Top and serve. Top with vanilla ice cream and salted caramel sauce. Serve and enjoy!
Mini salted caramel apple galettes Q & A
Can I double these mini salted caramel apple galettes?
Of course! Obviously they will not be small batch anymore but small batch isn’t always what we need! Simply double all of the ingredients in the recipe to make 12 delicious salted caramel apple galettes. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
Can I make this recipe into one big galette?
Definitely! Simply roll the dough out to a 12″ disc, then make a 9″ circle inside of it for placing the apples. You will likely need to increase the bake time as well.
Can I make galettes ahead of time?
You can make the pie crust ahead of time, which in my opinion is probably the most “annoying” part to make. Simply keep the pie crusts tightly wrapped in plastic wrap in the fridge for up to 2 days before baking.
How to mini salted caramel apple galettes
If you plan on having leftover galettes, make sure to leave them un-topped with salted caramel. This way the galettes can stay covered in an airtight container at room temperature for up to 3 days.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
Cookie Sheet: I absolutely love USA pan products because of their great quality. I use their cookie sheet which is always the perfect size for all of my small batch cookies!
Silicone baking mat: parchment paper will always do the job, but I like to use a silicone mat when I can to try to cut down on waste. This is the one I use.
Cookie scoops: I have gone through a lot of cookie scoops in my baking journey, and these ones have lasted me the longest without breaking. Plus they are dishwasher safe! I used the smallest one for the ice cream scoops here.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these mini salted caramel apple galettes?
If you made these mini salted caramel apple galettes I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Mini Salted Caramel Apple Galettes
- 100 g salted caramel sauce for topping
- 150 g all purpose flour (1 ¼ c.)
- 1 ½ tsp. granulated sugar
- ¼ tsp. salt
- 113 g unsalted butter cold, cubed (½ c.)
- 1-2 tbsp. ice water
- 2 medium apples peeled & thinly sliced
- 40 g light brown sugar (3 tbsp.)
- ½ tsp. ground cinnamon
- 1 ½ tsp. lemon juice
- 1 tbsp. flour
- 28 g unsalted butter cold, cubed (2 tbsp.)
- 1 egg
- 1 tbsp. milk
- In a medium sized mixing bowl, add in the flour, sugar, salt, and cold cubed butter. Use a pastry cutter or your fingers to cut the butter into the dry ingredients. Continue until you have small chunks of butter distributed throughout the dry ingredients, and no large chunks remain.
- Add in the water, starting with 1 tbsp. Use your hands to gently knead the pie crust together. Add in more water 1/2 tbsp. at a time, kneading between each additional. Only add water until the pie crust can form into a cohesive ball.
- Divide the dough into 6 equal pieces (~45g/piece). Form each piece into a ball, then gently flatten into a thick disc. Place the pie crusts on a parchment lined sheet or plate and wrap tightly with plastic wrap. Place the pie crusts in the fridge to chill for at least 30 minutes, up to overnight.
- If making homemade salted caramel sauce, make it now while the pie crust is chilling!
- Wash, peel, and thinly slice the apples, then place them in a medium sized mixing bowl.
- Add in the sugar, cinnamon, lemon juice, and flour. Mix the ingredients together until the ingredients are well dispersed on each apple slice.
- Preheat the oven to 375°F / 190°C. Line a baking sheet with parchment paper or a silicone baking mat.
- Transfer the chilled pie crust onto a clean, lightly floured surface.
- Roll each disc out to a circle that is ~5 ½" / 14cm in diameter. Use a bowl or cup that is ~3 ½" / 9cm in diameter to gently mark a circle in the center of each rolled out pie crust.
- Place the sliced apples in the center of each pie crust, starting from the outside of the circle. Then, fold the extra dough towards the middle on top of the apples. Place each galette evenly spaced out on the baking sheet, then place little cubes of butter on top of the apples on each galette.
- Whisk together the egg and milk. Use a pastry brush or your fingers to brush the egg wash on to the top of the crust.
- Bake for 20-25 minutes, until the crust turns golden brown.
- Top with vanilla ice cream and salted caramel sauce, serve, and enjoy!