Dipping apples in honey for Rosh Hashanah is delicious, but let’s go one step further and wrap those honey-dipped apples in a flaky pie crust for an elevated High Holiday treat! This galette has a short ingredient list and comes together quickly—you can use a premade pie crust to speed things up further. Use apples that are firm and have some tartness to them to pair with the honey, like Cosmic Crisp, Jonagold or Granny Smith. The pomegranate seeds topping the galette are optional, but they do add a touch of tasty, celebratory glam!
- 100 grams all-purpose flour
- 50 grams spelt, whole wheat, rye or einkorn flour (you can also substitute with more all-purpose flour, if preferred)
- ¼ teaspoon table salt
- 113 grams (1 stick) cold butter, cut into rough ½” pieces
- 70-90 grams ice-cold water
- In a medium-sized bowl, combine the all-purpose flour, alternative flour and salt. Stir gently to combine.
- Add the cold butter cubes to the bowl and toss them in the flour to coat.
- Take a cube of butter and press it between your palms to flatten it out. Let it fall back into the bowl of flour.
- Repeat this process with the remainder of the butter cubes, working quickly so as not to warm the butter too much.
- Add 70 grams of very cold water to the bowl and lightly stir to moisten the flour.
- Using your hands, start bringing the dough together in a ball, gently squeezing. You want all the flour to be moist but not wet or tacky. The butter will remain in large flakes—that’s good! If the dough still feels very dry, add more water, 1-2 teaspoons at a time. If the dough feels too wet, add a little more flour, 1-2 teaspoons at a time.
- When the flour is moist and you can bring it together into a ball, turn it out onto a lightly-floured surface.
- Pat the dough into a rough square shape.
- Use a rolling pin to roll the dough out into a long rectangle, roughly the size of a sheet of paper. Fold the bottom third of the dough up into the center, like you’re folding a letter to fit it into an envelope. Fold the top third of the dough down to lay over the bottom third.
- Gently roll the dough back out into a rectangle.
- Fold the dough in half and wrap it in plastic wrap.
- Chill the dough in the refrigerator for at least 2 hours or up to 3 days.
- 3 medium or 2 large apples (use a variety with some tartness, like Cosmic Crisp, Jonagold or Granny Smith)
- 50 grams honey
- 1 lemon
- 6 grams cornstarch
- Pinch of table salt
- Core the apples and slice them into thin wedges, about ¼” thick. No need to skin the apples unless you’d like to!
- Place the apple slices into a medium-sized bowl. Add the honey.
- Zest 1 lemon over the bowl. Set the zested lemon aside—you won’t need the juice for this recipe.
- Add cornstarch and salt.
- Toss the ingredients together to combine well.
- Set the apples aside while you roll out the pie dough.
Honey Apple Galette
- Chilled pie dough (if you’re using premade pie crust, remove the pie crust from the refrigerator about 20 minutes before assembly to warm up until it’s pliable)
- Apple filling
- 1 egg
- 1 teaspoon water
- Coarse sugar (optional)
- About ¼ cup pomegranate seeds (from less than 1 pomegranate, optional)
- Pre-heat your oven to 400 degrees.
- Remove your pie dough from the refrigerator and place it on a lightly-floured surface. Leave the dough folded in half.
- Roll the pie dough out into a circle 10-12 inches in diameter. It’s okay if it’s not a perfect circle—galettes are meant to be freeform! (If you’re using a premade pie crust, skip this step. Leave the crust in the pan.)
- Transfer the pie dough to a sheet of parchment paper. Place the parchment paper on a baking sheet.
- Use your hands or a slotted spoon to remove the apples from the bowl. Place the apples into the center of the dough, leaving about a 2-inch pie crust border around the apples. You can dump the apples in higgledy-piggledy for a rustic look or lay them in geometrically for a more polished look. There will be some juice remaining in the bowl. If you’re using a premade crust, place the apples in the center of the crust and fill it out to the edges.
- Crack the egg into a small bowl and add the water. Use a fork to whisk them together to make egg wash.
- Use a pastry brush to brush the exposed pie dough border lightly with egg wash.
- Take one edge of the pie dough border and fold it up over the apple filling. Press it down lightly onto the filling.
- Repeat this with the neighboring portion of pie dough, folding it up so it overlaps with the initial dough piece.
- Repeat this process until all the dough has been folded up around the filling. If you’re using a premade pie crust, use the same method but fold the edges of your dough down onto the filling.
- Brush the exterior of the pie dough lightly with egg wash.
- Sprinkle the pie dough edges with coarse sugar. (Optional, but it adds a lovely crunch!)
- Bake the galette for 30-35 minutes, until the edges are deep golden brown.
- Let cool on the pan for at least one hour.
- Transfer to a plate and top with pomegranate seeds right before serving.
- The galette will be at its most delicious if you serve it on the same day you bake it! If you’d like to bake the galette ahead of time, it will keep for up to two days, stored well-wrapped in the refrigerator. You can pop the galette back in hot oven for 10-15 minutes to re-crisp it before serving, but leave the pomegranate seeds off until you’re ready to serve.