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Apple Galette with Hazelnut Crust

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Loaded with fall flavors, this apple galette with hazelnut crust is way easier to make than an apple pie, yet equally delicious.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Chilling time: 1 hour
  • Cook Time: 25 mins
  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings 1x
  • Category: Cakes and pies

Loaded with fall flavors, this apple galette with hazelnut crust is way easier to make than an apple pie, yet equally delicious. You won’t resist the subtle nutty bite of the crust. 

Ingredients

Scale

For the hazelnut crust:

  • ¾ cup (90g) hazelnut flour*
  • 1 ⅓ (160g) cup all-purpose flour
  • ½ cup (65g) confectioners’ sugar
  • 1 pinch salt
  • ½ cup (120g) butter, softened at room temperature and diced
  • 2 to 3 Tablespoons water

For the filling + brushing:

  • 4-6 medium apples, cored and sliced (peeled if you want)
  • 2 yolks, divided
  • 3 Tablespoons almond or hazelnut flour
  • 2 Tablespoons maple syrup

Instructions

For the crust:

  1. In a large bowl, mix together hazelnut flour, all-purpose flour, confectioners’ sugar, and salt. Add the softened butter, diced, and mix well until crumbly. Add a little bit of water, just enough to help the dough shape into a firm ball. Wrap the dough in a plastic film, flatten a little with your hand to get a thick disk, and place in the refrigerator for a minimum of 1 hour.
  2. Preheat the oven to 400°F (200°C).
  3. Place the dough onto a large sheet of parchment paper and roll it out into a 11-inch (28 cm) disk, rotating regularly to ensure the pastry does not shrink in an uneven fashion**.

For the filling:

  1. Mix together 3 Tablespoons hazelnut flour, 1 yolk and 1 Tablespoon of maple syrup. Spread it in the center of the dough, leaving a large border all around.
  2. Display the apple slices on top the way you like, and carefully fold the edges of the dough over the fruits, overlapping the dough as necessary. Press gently to seal the edges.
  3. Brush the crust with the remaining yolk. Clean the pastry brush under running water, then brush the apples with some maple syrup. You can then use the leftover maple syrup to brush the crust too.***
  4. Bake for about 30 minutes or until the crust is golden and the apples cooked through. Enjoy lukewarm, with a scoop of vanilla ice cream.

 

Notes

* For homemade hazelnut flour: place ⅔ cup (about 90g) whole hazelnuts in a food processor and pulse until you get a fine sandy texture. You should get about ¾ cup (60g) hazelnut flour. If needed, pulse more hazelnuts to match the ¾ cup (60g) reference.

** Troubleshooting. If the dough is too warm after you rolled it out, place it with the parchment paper underneath in the freezer for about 5 minutes. Then, you should be able to fold the edge without any tearing.

*** Always start with brushing the apples with maple syrup, and then you can brush the crust edge with it. Don’t do the other way around or you will add some yolk to the apples, which you do not want.

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https://www.delscookingtwist.com/apple-galette-with-hazelnut-crust/