These mini apple galettes have buttery flaky crust topped with thinly sliced apples on a bed of apple compote and have the edges folded giving a rustic style. This Fall treat is perfectly sweet with the honey cinnamon whipped cream and will be the show stopper on the table!
This mini apple dessert recipe is really easy to make: prepare a crust from scratch, some apple sauce and apples. The topping is optional but who can say no to a perfectly sweet homemade whipped cream.
🍎 Why you will love my mini galettes
- Simple to make, the kids can help
- Taste like Fall in a spoon with the cinnamon whipped cream
- the flaky crust is delicious
- Easy to custom with different toppings
🥣 Ingredients Needed
Let's gather the ingredients and measure them before starting to bake. Preparing what you will need makes the baking process easier.
For the mini galettes:
- Apples: I use Gala apples but you can also use Honeycrisp, Pink Lady, or your favorite ones!
- Cold butter: I use salted because I love that little hint of salt in my crust when I bake. Feel free to use an unsalted one.
- Water: It needs to be cold so the butter stay cold.
- Apple sauce: it can be store-bought or homemade but also sweetened or unsweetened.
- Cinnamon: It adds a subtle Fall flavour to the recipe.
For the whipped cream:
- Heavy cream: You can not use any other cream, you need the 35% fat.
- Honey: It can be flavoured if you wish.
- Cinnamon: It can be optional but half a teaspoon of this warm spice flavour brings the apple galette recipe together.
If you do not have all the ingredients or simply prefer to use another one, I got you covered:
- Crust: If you are in a rush, you can use puff pastry or other type of crust such as shortbread crust.
- Apple sauce: you can use any fruit sauce or a delicious jam.
- Apples: You could sauté them in a hot pan with some butter and caramelize them. It would had a delicious flavour.
- Honey: Any other sweetener would work such as sugar or maple sirup.
- Toppings: If you do not want whipped cream, you can drizzle with chocolate or caramel sauce or vanilla ice cream! You can also top it up with some almond or walnuts.
The recipe has 2 main steps: preparing the crust and adding the apple sauce and fresh apples.
Then, gradually add the water until the ball is smooth. Don't overwork the dough! Place it 30 minutes in the fridge wrapped in clingfilm (Picture 3).
Next, cut the dough in 4 and roll it individually on a lightly floured surface (Picture 4).
Now, wash and cut the apples in quarters. Slice out the core and thinly cut the apple into slices (Picture 5).
Then, spread a tablespoon of apple sauce on the pie crust and add the apple slices on top, gently fold the rim of the dough up and over the edge of the slices (Picture 6).
Optional egg wash: In a small ramekin, mix an egg yolk and a teaspoon of water. Using a baking brush, brush the folded side of the crust and sprinkle with some Demerara sugar.
Lastly, bake in the oven for 25 to 30 minutes or until the crust is golden brown.
And finally, to make the whipped cream, in a large bowl, pour the heavy cream, honey and cinnamon. Using an electric whisk, beat the cream until firm (about 2-3 minutes).
Using a spoon, scoop a generous portion of honey whipped cream and place it on top of the apple galette. Not using a piping bag amplifies the rustic look of these mini desserts.
💭 FAQ For This Recipe
I typically use the Honey Crisp or the Pink Lady. If you want to dive deeper into it, the Pioneer Woman gives an amazing run down on all the variety of apples.
Homemade whipped cream should be used within the 24 hours it has been prepared as it might not stay as firm.
Absolutely! Keep it wrapped in the fridge and take it out 30 minutes before using it.
🍎 More Apple Recipes
📖 Mini Apple Galettes With Honey Whipped Cream
- ½ cup butter, cold 100g
- ⅓ flour 200g
- 1 pinch salt
- ⅛ cup water cold
For the filling
- ⅔ cup apple sauce unsweetened
- ½ teaspoon ground cinnamon optional
- 2 Gala apples
- 2 tablespoon Demerara sugar
- 1 egg yolk
For the whipped cream
- 1 cup heavy cream
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- Pre-heat the oven at 400F.
- In a mixing bowl, mix the butter and flour together until it crumbles between your fingers or until using a dough blender.
- Gradually add the water until the ball is smooth. Don't overwork the dough!
- Place it 30 minutes in the fridge wrapped in cling wrap.
- Then, cut the dough in 4 and roll it individually on a lightly floured surface.
For the filling
- Wash and cut the apples in quarters. Slice out the core and thinly cut the apple into slices.
- Mix the apple sauce with the cinnamon.
- Spread a tablespoon of apple sauce on the pie crust and add the apple slices on top, gently fold the rim of the dough up and over the edge of the slices.
- In a small ramekin, mix an egg yolk and a teaspoon of water. Using a baking brush, brush the folded side of the crust and sprinkle with some Demerara sugar.
- Bake in the oven for 30 to 35 minutes or until the crust is golden brown at 400F.
- Store the galettes in an air-tight container for 3-4 days in the fridge.
- Enjoy the galettes warm or cold.
- Eat the whipped cream within 24 hours.