This Galette des Rois with Apple & Vanilla Caramel is not just a recipe; it’s a warm embrace, a celebration of love, and a taste of nostalgia.

If you’ve never made a 100% homemade galette, don’t be intimidated! The process is incredibly rewarding, and the result is nothing short of spectacular. Each bite is a beautiful harmony of flaky layers, rich caramel, and tender apples. Let’s dive in and create something truly special together!

What Makes This Galette So Special?

Before we get into the recipe, let’s talk about what makes this version stand out:

Aromatic caramelized apples: Cooking the apples in vanilla-infused caramel gives them an irresistible depth of flavor.
Flaky homemade puff pastry: Yes, we’re making it from scratch, and trust me, the difference is worth it!
Perfect balance of sweetness and tartness: The apples remain slightly tangy, cutting through the richness of the buttery pastry.

Now that you’re convinced, let’s gather everything we need.

Ingredients

For the Puff Pastry:

350g all-purpose flour (T55)
220g unsalted butter, cold and cubed
8g salt
175g ice-cold water

For the Caramelized Apple Filling:

4 large apples (choose a mix of tart and sweet varieties)
50g butter
50g sugar
1 vanilla bean (or 1 tsp pure vanilla extract)

For the Final Touch:

1 egg yolk
1 tsp milk

Step-by-Step Instructions

Making the Puff Pastry

This is where the magic begins! If you’ve never made puff pastry before, don’t worry—just take your time and trust the process.

Prepare the Dough: In a mixing bowl, combine the sifted flour and salt. Make a well in the center and pour in ¾ of the ice-cold water. Gently mix with your fingers until the dough starts to come together. Add more water if necessary, but don’t overwork it.
Resting Time: Shape the dough into a ball, wrap it in plastic, and let it rest for 20 minutes in the fridge.
Incorporate the Butter: Roll out the dough on a lightly floured surface into a rectangle. Place the cold butter in the center and fold the dough over it, enclosing it completely.
Folding & Rolling: Roll the dough into a thin rectangle again and fold it like a letter into thirds. Rotate the dough 90 degrees and repeat this process five more times, chilling the dough for 20 minutes between each fold.

By the end, you’ll have a beautifully layered, buttery puff pastry ready to go!

Preparing the Caramelized Apple Filling

Now for the heart of this galette—the rich, vanilla-infused apple filling.

Make the Caramel: In a saucepan over medium-high heat, melt the butter and sugar together. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the caramel.
Cook the Apples: Add the sliced apples and lower the heat. Stir gently to coat them in the caramel, cooking until they turn golden and slightly translucent.
Blend (Optional): If you prefer a smooth filling, blend the mixture lightly for a velvety texture.
Let it Cool: Remove from heat and let the apples cool to room temperature.

Assembling & Baking the Galette

Roll Out the Pastry: Divide the pastry dough into two equal portions. Roll out each piece into a circle about ¼ inch thick.
Add the Filling: Place one round of dough onto a baking sheet. Spread the caramelized apple mixture evenly over it, leaving about 1 inch from the edges.
Seal the Galette: Place the second round of dough on top and gently press the edges to seal. Use a fork to create a decorative edge and make a small hole in the center to let steam escape.
Egg Wash & Bake: Mix the egg yolk with a teaspoon of milk and brush it over the top of the galette for a beautiful golden finish. Bake in a preheated oven at 180°C (350°F) for about 35-40 minutes, until golden and crisp.

The Post-Baking Joy

The moment you pull the galette out of the oven, the intoxicating aroma of caramel and butter fills the air. I always let it cool slightly before cutting in—there’s something about that first warm slice that feels like a hug for the soul.

Serve it as is or with a scoop of vanilla ice cream, and watch as everyone around the table falls in love with each bite. Whether you’re making this for a special occasion or just because you deserve a treat, this Galette des Rois with Apple & Vanilla Caramel is bound to become a treasured tradition in your home.

So, what are you waiting for? Go grab those apples and let’s bake something unforgettable!

Homemade Puff Pastry Apple Tart

This Homemade Puff Pastry Apple Tart with Caramelized Apples and Vanilla Caramel is a delightful dessert that combines flaky, buttery pastry with the rich sweetness of vanilla-infused caramelized apples. The perfect balance of tart and sweet makes every bite an indulgent experience. Whether you’re making this for a special occasion or just because, it’s bound to become a favorite in your home.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 40

Resting time for dough 20

Total Time 1 40

Course Dessert

Cuisine French

Servings 8 servings

Calories 250 kcal

Ingredients

For the Puff Pastry

350 g all-purpose flour Sifted
220 g unsalted butter Cold and cubed
8 g salt
175 g ice-cold water Add gradually, as needed

For the Caramelized Apple Filling

4 large apples A mix of tart and sweet varieties
50 g butter For caramelizing
50 g sugar For caramelizing
1 vanilla bean Or 1 tsp of pure vanilla extract

For the Final Touch

1 egg yolk For egg wash
1 tsp milk For egg wash

Instructions

Making the Puff Pastry

In a mixing bowl, combine sifted flour and salt. Make a well in the center and add ¾ of the ice-cold water. Mix gently with fingers until dough forms. Add more water as needed, but do not overwork.
Shape the dough into a ball, wrap in plastic, and let rest for 20 minutes in the fridge.
Roll the dough out on a lightly floured surface into a rectangle. Place cold butter in the center and fold dough over to encase it completely.
Roll the dough into a thin rectangle again, then fold like a letter into thirds. Rotate 90 degrees and repeat this process five more times, chilling dough for 20 minutes between folds.

Preparing the Caramelized Apple Filling

In a saucepan, melt butter and sugar together over medium-high heat. Split vanilla bean, scrape out seeds, and add seeds and pod to caramel.
Add the sliced apples and reduce heat. Stir gently to coat, cooking until apples turn golden and slightly translucent.
Optionally, blend mixture for a smooth, velvety texture.
Remove from heat and let the apples cool to room temperature.

Assembling & Baking the Galette

Divide the puff pastry into two equal portions. Roll each portion into a ¼ inch thick circle.
Place one dough circle on a baking sheet and spread the caramelized apple mixture evenly over it, leaving about 1 inch from the edges.
Place the second dough circle on top and press the edges to seal. Use a fork to create a decorative edge and make a small hole in the center for steam.
Mix egg yolk with milk and brush over the galette for a golden finish. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes until golden and crisp.