Caramel Apple Cream Cheese Galette
The most iconic Fall dessert gets a makeover: this Caramel Apple Cream Cheese Galette will satisfy both the most traditional apple pie lovers and the adventurous foodies alike. Don’t be fooled, this is a surprisingly easy dessert to make!
Now, you might be wondering what are the best apples for apple pie? We’d highly recommend making this delicious dessert using a variety that is flavourful, sweet and on the firmer side—such as Honeycrisps apples or Cortland apples. Granny Smiths will work if you’re looking for something on the tarter side (or in combination with a sweeter variety), and Golden Delicious apples will make for a softer bite.
- Prep: 20 minutes
- Resting: 30 minutes
- Cooking: 45 minutes
Ingredients
- Crust
- 375 ml (1 1⁄2 cups) all-purpose flour
- 30 ml (2 tbsp) granulated sugar
- 5 ml (1 tsp) cinnamon
- 125 ml (1⁄2 cup) unsalted Canadian butter, cold and cut into 2.5 cm (1”) cubes
- 60-90 ml (4-6 tbsp) ice cold water
- Cream Cheese Filling
- 170 g (6 oz) Canadian cream cheese, softened
- 60 ml (1⁄4 cup) granulated sugar
- 1 large egg
- 5 ml (1 tsp) vanilla
- Apple Filling
- 4 apples peeled and sliced
- 60 ml (1⁄4 cup) brown sugar
- 30 ml (2 tbsp) cornstarch
- Juice of one lemon
- 10 ml (2 tsp) cinnamon
- 10 ml (2 tsp) vanilla extract
- For Galette Assembly
- 1 egg for egg wash
- Sugar and Cinnamon for topping
- Salted Caramel Sauce
- 180 ml (3⁄4 cup) granulated sugar
- 60 ml (1⁄4 cup) corn syrup
- 60 ml (1⁄4 cup) water
- 300 ml (1 1⁄4 cups) Canadian whipping cream
- 45 ml (3 tbsp) salted Canadian butter
- Sea salt to taste
- Optional Topping
- Canadian ice cream
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Preparation
Crust
In a large bowl, combine the flour, sugar and cinnamon. Add in the butter and toss around to coat. Using a pastry blender, cut in the butter until large pea sized pieces are formed.
Add 60 ml (4 tbsp) of ice cold water and bring the dough together. Add 15 ml (1 tbsp) of water at a time if needed. The dough should come together and not be too dry.
Flatten the dough into a disk and wrap in plastic and chill for 30 minutes.
Filling
For the cream cheese filling use the paddle mixture on your stand mixer or a handheld mixer. Cream together the cream cheese and sugar until smooth. Add in the egg and vanilla and mix until combined, set aside.
For the apple filling, place the sliced apples in a large bowl, add in the brown sugar cornstarch, lemon juice, vanilla and cinnamon, mix well to combine. Set aside.
Galette Assembly
Preheat your oven to 190 ºC (375 ºF). Line a baking sheet with parchment paper and set aside.
On a lightly floured surface, roll the dough out to a large circle about 0.5 cm (1⁄4 inch) thick and place on the prepared baking sheet.
Spread the cream cheese layer on the bottom leaving a 1 inch border around the edge. Arrange the apples as desired.
Fold the edges up and over the fruit.
Brush the edges of the dough with egg wash and sprinkle with more sugar and cinnamon.
Place the galette in the freezer for 10-15 minutes to firm up.
Bake in the oven for 45-50 minutes until the edges are golden brown.
Let cool slightly before serving.
Caramel Sauce
Gently warm the cream and set aside.
Place the sugar, corn syrup and water in a medium sized heavy-bottomed saucepan. Cook until a medium amber color is formed, remove from the heat and slowly add in the warm cream. If there is still some hard sugar on the bottom, put it back on the heat gently until completely smooth.
Remove from the heat and whisk in the butter, vanilla and sea salt. Let cool.
Serve warm, with a dollop of ice cream if desired!
Tips
The Apple Galette will keep for 2-3 days in an airtight container. The Caramel Sauce will keep for 1 week in the fridge.
For more inspiration by Monika Hibbs, visit her Instagram profile @monikahibbs
