Apple Almond Galette Recipe | Dairy Farmers of Manitoba

Apple Almond Galette


25 min.


45 min.

Serving Size

8 servings

A galette sounds fancy yet it’s just a rustic pie that only requires a rolling pin and baking sheet. This easy pastry and luscious almond frangipane filling are the perfect way to dress apples up for entertaining!



  • 1 3/4 cups (425 mL) all-purpose flour
  • 2 Tbsp (30 mL) granulated sugar
  • 1/2 cup (125 mL) cold butter, cubed
  • 1/3 cup (75 mL) 35 % whipping cream



  • 1/2 cup (125 mL) whole almonds
  • 4 (1L) thinly sliced peeled cooking apples (about 3 large)
  • 1 Tbsp (15 mL) orange juice or lemon juice
  • 1/2 cup (125 mL) granulated sugar, divided
  • 2/3 cup (150 mL) 35% whipping cream, divided
  • 1/2 cup (125 mL) all-purpose flour
  • 1 egg



1. In a food processor, combine flour and sugar; sprinkle with butter cubes; pulse until fine crumbs. Drizzle in cream and process until dough clumps together. Gather dough into a disk. Wrap in plastic wrap and refrigerate for 15 minutes or until chilled.
2. Once the pastry is chilled, roll out it to a 14-inch (35 cm) circle on a large piece of lightly floured parchment paper, dusting it with flour to prevent sticking. Slide parchment and pastry onto a large baking sheet.



1. While the pastry is chilling, preheat the oven to 425°F (220°C). Spread almonds on a baking sheet and toast in the oven for about 4 minutes or until fragrant. Transfer to the food processor bowl and let cool. Move rack to bottom third of oven; leave the oven on.
2. In a bowl, combine apples and juice and toss to coat. Set 1 tbsp (15 mL) of each sugar and cream aside separately for topping.
3. Add remaining sugar and flour to food processor; pulse until almonds are finely ground. Add remaining cream and egg; process until blended.



1. Spread almond filling in a circle in the centre of the pastry, leaving a 3-inch (7.5 cm) border. Arrange apples on top, overlapping as necessary. Gently fold edges of dough toward the centre over apples, pleating as necessary, leaving about 5 inches (12.5 cm) in centre exposed. Brush pastry with reserved cream; sprinkle reserved sugar over pastry and apples.
2. Bake in the bottom third of the oven for 20 min. Reduce temperature to 375°F (190°C); bake for 20 to 25 minutes or until crust is golden and apples are tender. Let cool until slightly warm.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


  • Choose apples that hold their shape and flavour when baked, such as Northern Spy, Empire, Red Prince, Crispin, or Ida Red.
  • Reduce the apples to 3 cups (750 mL) and add 1 cup (250 mL) of blackberries or cranberries.
  • Whip 1/2 cup (125 mL) of additional cream and flavour with 1 to 2 tbsp (15 to 30 mL) almond liqueur and sugar to taste; dollop on each slice.