Puff Pastry Apple Cranberry Galette - Gluten-free

A galette is simply a rustic pie. While a pie is baked in a pie pan, a galette is baked on a baking sheet. Instead of crimping the edges of the pie crust, you simply fold the pastry over the edges of the filling, leaving part of the fruit exposed.

While I love gluten-free fruit galettes, like this Blueberry Lemon Ginger Galette and Strawberry Rhubarb Galette, it's also fun to make savory ones. You might like this Spinach Artichoke Galette or Potato Galette with Bacon and Cheese.

Those recipes are all made with a tender gluten-free almond flour pastry. Today's recipe is made even easier with gluten-free flaky puff pastry!

You'll find a complete list of ingredients with quantities in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.

• Puff pastry dough: I used store-bought gluten-free puff pastry to make the galette in the photos, but I've also used a Pepperidge Farm Butter Puff Pastry sheet. If you have a homemade puff pastry recipe, by all means use that.
• Apples: Choose any firm sweet apple for the filling. I use Fuji or Gala, but Honeycrisp will also be delicious.
• Cranberries: Use fresh cranberries or frozen cranberries. There's no need to thaw them first.
• Brown sugar: You can also use coconut sugar for a rich caramel flavor.
• Spices: Cinnamon and a pinch of nutmeg give the apple filling a classic apple pie flavor.
• Lemon: Toss the apples with fresh lemon juice to prevent them from browning.
• Flour: Use gluten-free flour if necessary. Flour helps to thicken the apple filling.
• Egg: You'll brush part of a beaten egg on the crust before baking to give it a rich, shiny golden brown color.
• Granulated sugar, turbinado sugar or demerara sugar: Sprinkling a little sugar on the crust after you brush it with an egg wash gives a pretty, finished presentation.
• Apple jelly or apricot jam: An optional ingredient to brush on the apples after the galette is baked. It gives the apples a nice sheen.

Here's what you'll do to make this recipe perfectly.

1. Make the filling: Peel, core and slice the apples very thinly, less than ¼ inch thick. Add them to a large bowl and toss them with lemon juice, vanilla, and a mixture of flour, sugar, and spices. If you'd prefer to keep the apple slices together in quarters as shown in the photo, simply sprinkle the filling ingredients on top of the quarters.
2. Prepare the pastry: On a parchment paper lined baking sheet, (a half sheet pan is perfect for this recipe) using a rolling pin, gently roll a block of puff pastry into a square about 10 inches square. Your brand of puff pastry may already come pre-rolled. Cut a large circle from the square (I trace around my largest saucepan lid.)
3. Add the filling: Leaving a 2-inch border either pile the apple slices in the center of the dough or arrange the sliced quarters on the dough. Poke cranberries into all the nooks and crannies.
4. Fold the pastry: Gently fold the edges of the pastry over the filling, overlapping them as you work your way around. Use the parchment paper to help lift the dough gently as you work.
5. Add an egg wash: Use a pastry brush to brush the edges of the pastry with a beaten egg mixed with a tablespoon of water. Sprinkle with granulated sugar, turbinado sugar, or demerara sugar.
6. Bake at 375°F. for 35 - 40 minutes or until the crust is golden brown and the filling is bubbling.
7. Cool for 10 minutes before slicing with a sharp knife.

Place a sheet of parchment paper under the pastry before rolling it out and filling it. Not only will it make for easier cleanup, but you can use the parchment paper as a support to help fold the edges of the dough.

Puff pastry thaws quickly and tends to break if it becomes too warm. If you find the pastry is tearing, put the baking sheet with the galette in the fridge for 10 - 15 minutes. Chilling the galette for 10 to 15 minutes before baking often helps the pastry to rise higher, too!

This apple cranberry galette is best eaten on the day it's made. It's delicious when served either warm or cold.

Store it in an airtight container or cover it tightly with plastic wrap and store it at room temperature for 2 to 3 days. Reheat slices in an air fryer or a 350°F. oven on a metal baking sheet to crisp the pastry.