Apple galette with cinnamon cream cheese

8 servings
15 min
30 min
Very Easy


Number of serving: 8

Galette dough:

1 stick butter cut into cubes

1.5 cup flour

1 teaspoon kosher salt

1/4 cup sour cream

2 tablespoons lemon juice

1/4 cup ice cold water


8 oz cream cheese at room temp

1 teaspoon cinnamon divided

1/4 cup sugar, divided

1 tablespoon vanilla

1 teaspoon corn starch

4 granny smith or pink lady apples, peeled and sliced thin


1/2 cup powdered sugar

1 teaspoon apple quintessence

1 T + 1 teaspoon water

1 egg yolk and a splash of water for a wash

dusting of granulated sugar for the crust


  • Make pastry dough by putting the flour and diced butter in a bowl and freezing for 30 minutes. Remove from freezer and place in the work bowl of a food processor.
  • Pulse 10 times in 1 second bursts. Mix the wet ingredients together and add to the dry. Pulse 7 to 10 more times, 1 second bursts.
  • Pour the dough out onto plastic wrap and form into a disc. Cover with plastic and refrigerate for 1 hour minimum.
  • Roll dough out to a large circle, transfer to a parchment paper lined baking sheet. Mix cream cheese, 2 tablespoons sugar, 1/2 teaspoon cinnamon and vanilla together until very smooth.
  • Spread on top of dough leaving 2-3 inches on the edges to form the crust. Toss apples in remaining sugar, cinnamon and corn starch.
  • Top with apples in a decorative spiral pattern. Fold galette edges up around apples. Paint edges of dough with egg yolk and water wash and sprinkle with sugar.
  • Bake at 350F for 30 minutes or until golden brown & bubbly. Make glaze, mix glaze ingredients together in a microwave safe bowl and cook for 30 seconds, stir well.
  • Cook in 5 second pulses, stirring after each heat cycle, until the glaze turns transparent and its difficult to cook a full 5 seconds with out it overflowing the bowl.


Apple galette with cinnamon cream cheese, photo 1Apple galette with cinnamon cream cheese, photo 2

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