Apple Galette with Orange-Scented Mascarpone Cream and Toasted Almonds


What could be better in the fall then warm spiced apples? Not much. If you love apple pie you’ll surely love this Galette, which is basically a flat apple pie. And in my opinion easier to make then a traditional apple pie, no pie pan needed! Just be sure to use apples that hold their shape once cooked, I used Golden Delicious.

To start make the crust dough. In a food processor combine the flour, sugar and salt, pulse to mix. Add the cold butter and pulse a few times then add the ice cold water, one tablespoon at a time until the dough forms a ball. Wrap the dough in plastic wrap, flatten it into a disc and refrigerate at least an hour. …If you don’t have a food processor just use a fork to mix the butter into the dry ingredients, followed by the ice cold water.

Next make the filling. In a medium bowl combine the apples, lemon juice, sugar, cardamon, pumpkin spice and salt. Let sit on the counter at least an hour stirring occasionally.

To bake, preheat the oven to 400°F and grab a sheet tray and parchment paper. Before you roll the dough out add the cake flour to the apple mixture and stir to incorporate, set aside. Next roll out the dough between two pieces of parchment paper to about a 9″ circle. Transfer it to the sheet tray and remove the top piece of parchment paper.

Starting 1.5 inches in from the edge (to leave wide border), arrange the apple wedges close together in a circle on the pastry. Arrange the remaining apples in a smaller circle in center (ends may overlap first ring of apples). Fold the pastry border partially over the filling, pleating the pastry in loose folds. Brush the folded-up pastry border with some beaten egg. Dot with the butter and sprinkle with a tablespoon of sugar. …this dough is sticky, if it starts to tear when you fold it over just pinch it back together. It’s very forgiving. ;)


Bake 25-30 minutes, the crust will be a nice golden brown. Let cool at least 10 minutes before enjoying. Meanwhile make the orange-scented mascarpone cream. In a medium bowl whip all the mascarpone cream ingredients together until smooth. Dollop some mascarpone cream on a slice of Apple Galette and sprinkle with some toasted almonds. Delicious!




3 medium apples, peeled and cut into thin wedges
2tbl sugar, plus 1tbl to sprinkle before baking
1tsp lemon juice
1/4tsp pumpkin spice
1/4tsp vanilla extract
1/8tsp cardamom
1/8tsp salt
1/4cup cake flour
2tbl butter, unsalted cold and diced
1 egg, beaten

1.5cups all-purpose flour
2tbl vanilla sugar (or plain sugar)
1/8tsp fine salt
10tbl butter, unsalted cold and cubed
3tbl water, icy cold

Mascarpone Cream:
1/2cup mascarpone, room temperature
1cup heavy whipping cream, cold
2tbl orange sugar
1/8tsp cardamom
sliced almonds, toasted 350°F 8-10 minutes

Categories: Breakfast/Brunch, Cakes, Dessert | Tags: , , , , , , , , , , , , , , | 1 Comment

Post navigation

One thought on “Apple Galette with Orange-Scented Mascarpone Cream and Toasted Almonds

  1. This looks absolutely mouth-watering! Very creative with mascarpone and almond. Can I take 2 slices, please? :-)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Create a free website or blog at

%d bloggers like this: