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Caramel-Apple Galette

A fun twist on a fall favorite! Move over apple pie because this apple galette by blogger Jake Cohen is filled with sweet caramel.

  • 3 cups all-purpose flour, plus more for rolling
  • 1 teaspoon kosher salt
  • 1 1/2 sticks unsalted butter, chilled and cubed
  • 1/2 cup, plus 2 tablespoons ice-cold water
  • 2 tablespoons vodka
  • 1 cup Domino® Golden Sugar
  • 1/4 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 2 pounds Honeycrisp apples, cored and sliced 1/4-inch thick
  • 3 tablespoons cornstarch
  • egg, beaten
  • tablespoons Domino® Golden Sugar
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Prep Time: chilling and cooling time plus, prep time 20 minutes / Cook Time: 1 hour / Yields: 10 to 12 servings

Make the Dough

Step 1

Make the dough: In a large bowl, whisk together the flour and salt. Using your fingers, work the butter into the flour mixture until pea-sized pieces form. Add the 1/2 of water and vodka and continue to knead until a dough forms. Cover the dough with plastic wrap and let rest in the refrigerator for 1 hour.

Prepare the Filling

Step 2

Meanwhile, make the filling: In a medium saucepan, stir sugar with 2 tablespoons water over medium-high heat until it has dissolved and turned dark amber in color, 8-10 minutes. Stir in cream, butter, and salt, then transfer to a heatproof bowl to cool.

Step 3

In a large bowl, toss the apples with the cornstarch, followed by the cooled caramel to incorporate.


Step 4

Assemble the galette: Preheat the oven to 400ºF. On a lightly floured surface, roll out the dough into an 18-inch circle, ⅙-inch thick. Transfer the dough over to a sheet of parchment paper and pile the apples in the center, leaving the outer 3-inches of dough bare.

Step 5

Fold the outer 1/2-inch of dough over itself to form an even lip around the galette, then begin to fold the dough over the apples. Brush the outside crust liberally with the beaten egg. Sprinkle Domino® Golden Sugar over the egg wash.

Step 6

Bake until the galette is golden brown, 50-60 minutes. Let cool completely, then slice and serve.

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Meet the Chef:

Jake Cohen


Jake Cohen is a recipe developer and nice Jewish boy from New York. A former food staffer at Saveur, then food editor of Tasting Table and Time Out New York, and most recently the editorial and test kitchen director of social media juggernaut the Feedfeed. When he isn’t writing about food for publications including Food52, Food & Wine, and Real Simple, he’s posting challah-braiding videos and recipes on his Instagram and TikTok (@jakecohen).