These Mini Caramel Apple Galettes are a delightful blend of buttery pastry, tender apples, and rich caramel. Each bite offers a perfect balance of sweet and tart, with a flaky crust that crumbles just right. Ready in under two hours, they’re surprisingly simple to make yet feel indulgent and special. The caramel drizzle adds a glossy finish, while the warm spices bring cozy autumn vibes to every mouthful. Perfect for sharing or savoring solo, these mini treats are as charming as they are delicious.
With a prep time of just 15 minutes, these galettes are ideal for impressing guests or treating yourself. The apples soften beautifully in the oven, mingling with the caramel to create a gooey, irresistible filling. A quick chill in the fridge ensures the pastry bakes up golden and crisp. Each mini galette is a handheld masterpiece, bursting with flavor and texture. Whether served warm or at room temperature, they’re guaranteed to bring smiles and satisfy every sweet tooth.
Ingredients for Mini Caramel Apple Galettes
- Crust:
- 12 Tbsp unsalted sweet cream butter (cold, cut into small pieces)
- 2 Cups all-purpose flour
- 2 Tbsp cornstarch
- 1 tsp granulated sugar
- ½ tsp salt
- 6 Tbsp cold water (plus extra if needed)
- Filling:
- 4-5 large apples (peeled and thinly sliced)
- 1 cup brown sugar (tightly packed)
- ⅓ cup heavy cream
- 5 Tbsp butter (cut into Tbsp-sized pieces)
- 1 ½ tsp vanilla extract
- ½ tsp salt
- ⅓ cup Nutella (optional, for spreading)
- Turbinado or granulated sugar (for sprinkling)
Step-by-Step Instructions
- Prepare the Crust:
- Cut the butter into small pieces and set aside.
- In a food processor, pulse together the flour, cornstarch, sugar, and salt.
- Add the butter and pulse until the mixture forms fine crumbs.
- Add the cold water, 1 Tbsp at a time, until the dough begins to cling together (you may need an extra 1-2 Tbsp of water).
- Pour the crumbly dough onto parchment paper and press it together using the palm of your hand. Fold the dough over itself and repeat the flattening process to create a flakier crust.
- Divide the dough into 8 equal-sized pieces (about ¼ cup each), roll each into a ball, and wrap tightly in plastic wrap.
- Refrigerate for at least 1 hour.
- Prepare the Filling:
- Preheat the oven to 400°F. If the dough has been refrigerated for longer than 1 hour, let it sit at room temperature for 10 minutes before rolling.
- In a skillet, combine the brown sugar, heavy cream, and butter over low heat. Stir until the butter is completely melted.
- Add the apples and increase the heat to medium-high. Stir constantly until the mixture begins to boil and the apples are tender.
- Remove from heat and let cool for 5 minutes, stirring occasionally. Stir in the vanilla and salt, then set aside to cool further.
- Assemble the Galettes:
- Line a large cookie sheet with parchment paper.
- On a lightly floured surface, roll each dough ball into a 6″ circle. Transfer to the prepared cookie sheet.
- Spread 2 tsp of Nutella (if using) in the center of each crust, leaving a ½” border.
- Using a slotted spoon, pile ⅓ – ½ cup of the apple mixture onto the center of each crust.
- Gently fold the edges of the crust over the filling to form a 1-inch border.
- Brush the crusts with the excess caramelized mixture from the apples.
- Sprinkle generously with turbinado or granulated sugar.
- Bake and Serve:
- Bake at 400°F for 25-30 minutes, or until the crust is golden brown.
- Allow to cool slightly before serving. Serve with vanilla ice cream and caramel sauce, if desired.
Perfect Pairings: Sauce and Topping Ideas
While these Mini Caramel Apple Galettes are delicious on their own, you can elevate them with a drizzle of warm caramel sauce or a dollop of whipped cream. For a decadent twist, try serving them with a scoop of vanilla ice cream or a sprinkle of cinnamon sugar. Pro tip: Add a pinch of sea salt to your caramel sauce for a sweet-and-salty flavor boost!
Make-Ahead Magic: Storage and Reheating Tips
These galettes can be prepared ahead of time and stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, place them in a 350°F oven for 5-10 minutes until warm and crispy. Note: If frozen, let them thaw in the fridge overnight before reheating.
Time-Saving Tricks for Busy Bakers
Short on time? Use store-bought pie crust instead of making your own—just roll it out and cut into smaller circles. You can also prep the caramel apple filling a day in advance and store it in the fridge. Bonus tip: Skip the Nutella if you’re in a hurry, or use a pre-made caramel sauce for the filling.
Recipe Variations to Mix It Up
Feel free to get creative with this recipe! Swap apples for pears or peaches, or use almond butter instead of Nutella for a nutty twist. For a festive touch, add a sprinkle of chopped nuts or a dash of pumpkin spice to the filling. Gluten-free? Substitute the all-purpose flour with a gluten-free blend for a delicious alternative.
Essential Equipment for Galette Success
To make these galettes with ease, you’ll need a food processor for the crust, a rolling pin for shaping, and a large baking sheet lined with parchment paper. A slotted spoon is handy for draining the caramelized apples, and a pastry brush helps evenly coat the crust with caramel. Don’t forget: A sharp knife for slicing apples ensures even cooking!
Mini Caramel Apple Galettes
Ingredients
Crust
- 12 Tbsp unsalted sweet cream butter cold
- 2 Cups all-purpose flour
- 2 Tbsp cornstarch
- 1 tsp granulated sugar
- ½ tsp salt
- 6 Tbsp cold water
Filling
- 4-5 large apples peeled and sliced thin
- 1 cup brown sugar tightly packed
- ⅓ cup heavy cream
- 5 Tbsp butter cut into Tbsp-sized pieces
- 1 ½ tsp vanilla extract
- ½ tsp salt
- ⅓ cup Nutella optional
- Turbinado or granulated sugar for sprinkling
Instructions
- Cut butter into small pieces and set aside.
- In food processor pulse together flour, cornstarch, sugar and salt.
- Add butter and pulse until mixture forms fine crumbs.
- Add water, about 1 Tbsp at a time until dough begins to cling together (you may need an additional Tbsp or 2 of water).
- Pour crumby dough onto parchment paper and press together using the palm of your hand (flattening the crumbs and pressing together).
- Fold dough over onto itself and then repeat the process of flattening the dough with the palm of your hand (this helps create a flakier crust).
- Divide into 8 equal-sized pieces (about ¼ cup each), roll each into a ball, and tightly wrap with clear wrap.
- Transfer to refrigerator and refrigerate for at least one hour.
- Preheat oven to 400F (if galette crust has been refrigerated for longer than one hour, you may need to let the dough sit at room temperature for 10 minutes before it can be easily rolled out).
- In skillet, combine brown sugar, heavy cream, and butter over low heat. Stir until butter is completely melted.
- Add apples, increase heat to medium-high. Stir constantly until mixture begins to boil and apples are tender.
- Remove from heat, stirring occasionally for 5 minutes while mixture cools. After 5 minutes, stir in vanilla and salt.
- Allow mixture to cool while you prepare galette crust.
- Line a large cookie sheet with parchment paper and set aside.
- On a clean, lightly floured surface using a lightly floured rolling pin, roll each ball of galette dough into approximately a 6″ circle. Transfer to prepared cookie sheet and spread 2 tsp Nutella in center of crust up to ½” from edges.
- Using a slotted spoon, pile ⅓ – ½ cup apples onto center of crust.
- Gently fold over edges to form containing crust (about 1-inch).
- Repeat with remaining crust and apples.
- Gently brush crusts with the excess caramelized mixture that the apples were cooked in.
- Sprinkle crust and filling generously with turbinado sugar.
- Bake on 400F for 25-30 minutes.
- Allow to cool slightly before serving. Serve with vanilla ice cream drizzled with caramel sauce, if desired.