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Caramel Apple Galettes

Perfect for a mid morning or afternoon treat.


  • Pastry

  • 1 x 375g packet all-butter ready-rolled puff pastry, thawed

  • Custard

  • 1¼ cups milk (310ml, 11 oz)

  • 1 tsp cinnamon

  • ¼ cup sugar

  • ¼ cup cornstarch

  • ¼ tsp salt

  • 4 egg yolks

  • Apples

  • 5 granny smith apples, peeled and cored

  • 50g unsalted butter (1/4 cup)

  • ¼ cup brown sugar


  • For The Custard::

  • 1.

    Mix together the sugar, cornstarch and salt in a small bowl. This will prevent the cornstarch from going lumpy later.

  • 2.

    In a large heatproof bowl, whisk the egg yolks. Whisk the flour mixture to the egg yolks slowly, one tablespoon at a time. It will be thick and pasty. Set aside.

  • 3.

    Pour the milk into a medium saucepan. Split the vanilla bean and scrape out the seeds, putting them into the milk. Throw in the vanilla pod, too.

  • 4.

    Place the pan over a high heat and scald the milk – heat it until bubbles appear around the edges, but it is not boiling.

  • 5.

    Once the milk is scalded, remove from the heat and slowly pour it into the egg mixture, whisking continuously.

  • 6.

    When all the milk incorporated, pour the custard back into the saucepan and cook over a medium heat. Whisk continuously and vigorously until the mixture begins to thicken and comes to a boil.

  • 7.

    Once the mixture thickens and is just beginning to bubble, whisk vigorously (to prevent lumps from forming) for 10 seconds and then turn off the heat.

  • 8.

    Strain the mixture through a fine sieve into a heatproof bowl (discarding the vanilla bean). Cover with plastic wrap, putting the plastic right onto the surface of the pastry cream. This will prevent a skin from forming.

  • 9.

    Refrigerate for at least 4 hours, or until cold. Use as required. Makes 2 cups.

  • For The Caramel Apple Galettes:

  • 1.

    Preheat the oven to 200 C (400 F) and line two trays with baking paper.

  • 2.

    To prepare the apples, quarter them, then cut each quarter into four slices.

  • 3.

    Heat a large frying pan, add the butter and stir to melt. Add the apples and toss them through the butter until they begin to soften slightly.

  • 4.

    Add the brown sugar and stir, coating the apples in caramel, until the apples are par-cooked (remember they will continue to cook in the oven).

  • 5.

    Drain the apples, reserving the caramel sauce, and allow them to cool in the fridge.

  • 6.

    Meanwhile, cut your puff pastry into 8 rectangles, mine were about 10x5cm (4x2 inches), and place them on the baking trays.

  • 7.

    Using a small, sharp knife, score a rectangle about 1cm (1/3 inch) inside from the border of the puff pastry.

  • 8.

    Use a small offset spatula to spread a layer of pastry cream evenly over the inner rectangle of the pastry.

  • 9.

    Arrange the apples in a line down the layer of custard.

  • 10.

    Place the trays in the oven and bake for 10 minutes. Reduce the temperature to 180 C (350 F) and bake for a further 15 - 20 minutes, until the pastry is golden brown and puffed and the apples begin to caramelise.

  • 11.

    Remove from the oven, brush the apples with the reserved caramel sauce and serve.


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