Puff Pastry Apple Galette

A classic pastry filling used in many desserts, frangipane is typically made from almonds ground together with sugar and eggs. Here, we put a different spin on it by using walnuts, though you could use hazelnuts, pistachios or any of your own favorite nuts. The caramel sauce is an optional—but delicious—addition. You can either purchase it or make it from scratch.

Puff Pastry Apple Galette

• 1 sheet frozen puff pastry, about 10 by 14 inches (25 by 38 cm), thawed
• 1 1/2 cups (6 oz./185 g) pistachios, lightly toasted
• 2/3 cup (5 oz./155 g) sugar
• 1/4 tsp. kosher salt
• 2 eggs, lightly beaten
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 2 Tbs. unsalted butter, melted
• 4 large baking apples, such as Granny Smith, peeled, cored and thinly sliced
• 1/2 lemon
• 1 egg beaten with 2 tsp. water
• Vanilla ice cream for serving (optional)
• Purchased or homemade salted caramel sauce for serving (optional)

Preheat an oven to 350°F (180°C).

On a lightly floured work surface, roll out the puff pastry into a 16-by-14-inch (40-by-35-cm) rectangle. Carefully roll the pastry around your rolling pin and transfer it to a 9- or 10-inch (23- or 25-cm) ovenproof fry pan, pressing it gently into the bottom and up the sides of the pan. Refrigerate while you prepare the filling.

In a food processor, combine the walnuts, sugar and salt and process until the nuts are finely ground. Add the eggs, vanilla and almond extracts and the melted butter and process until the mixture comes together. Set aside.

In a bowl, toss the apple slices with the lemon juice to coat.

To assemble the galette, pour the frangipane into the pastry-lined pan and spread evenly. Arrange the apple slices evenly on top of the frangipane, overlapping them slightly. Fold the excess puff pastry back over the edges of the pan to form a rim or crimp the pastry decoratively. Brush the pastry with the egg wash.

Bake until the pastry is golden brown and the apples are tender, 40 to 45 minutes. Serve warm or at room temperature with a scoop of ice cream and salted caramel sauce on top. Serves 8.

Williams-Sonoma Test Kitchen