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Apple Cinnamon & Cardamom Galette


A heartwarming galette with homemade pastry filled with cinnamon and cardamom spiced apples. Baked until pastry is golden and apples are tender and bubbling. Serve your warm galette with a scoop of vanilla ice-cream and dessert is ready! 


  • Pastry Crust
  • 1 1/2 cups (225g) plain all purpose flour
  • 2 tbsp (30g) raw or white granulated sugar
  • 1/4 tsp salt 
  • 140g unsalted butter, cubed and chilled
  • 4 Tbsp ice cold water 
  • Filling
  • 4 apples, I used pink lady, peeled, cored and sliced, will be 4 cups (400g) once sliced 
  • 2 Tbsp (25g) plain all purpose flour
  • 3 Tbsp (40g) raw or white granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tsp (2g) ground cardamom 
  • 1 Tbsp (15ml) freshly squeezed lemon juice
  • 1 tsp vanilla extract 
  • Crust
  • 1 small egg, beaten
  • 1 Tbsp rapadura sugar, coconut sugar or light brown sugar
  • To Serve
  • Vanilla ice-cream, if desired


  1. Pastry Crust
  2. Pre-heat oven to 200ºC (400ºF). Line a large baking tray with baking paper, large enough to fit the galette which will be about a 12 inch (30cm) circle. Set tray aside. 
  3. In a high-speed food processor, add flour, sugar and salt. Pulse for a few seconds to combine. 
  4. Add chilled cubed butter and blend on high for 15 seconds until mixture resembles a coarse crumb.
  5. Through the feed shoot, drizzle a tablespoon at a time of the chilled water whilst pulsing the mixture, until it begins to come together into a crumbly soft dough but not a ball of dough. If the dough is still too dry, add a little more water until it begins to form a soft crumbly dough.
  6. Turn dough onto a lightly floured work surface. Gently bring it together and knead until it forms a smooth dough ball.
  7. Flatten dough slightly into a thick disc, wrap in plastic wrap and place in refrigerator whilst you make the filling. 
  8. Filling
  9. Peel apples, cut in quarters and slice off the inner core. Thinly slice apple into wedges and place in a large mixing bowl. 
  10. Add flour, sugar, cinnamon, cardamom, lemon juice and vanilla. Mix until well combined and all apples are coated. 
  11. Remove dough from refrigerator and place on a lightly floured surface. 
  12. Roll dough out to a 12 inch (30cm) circle. Roll pastry over rolling pin to transfer to lined baking tray. 
  13. Arrange apple slices in the middle of the pastry, leaving a 7 inch (6cm) border all round. 
  14. Gently fold the dough up and over the apples, overlapping the dough where needed and pressing down to seal.
  15. Brush the pastry crust with beaten egg.  
  16. Sprinkle sugar over the crust.
  17. Bake for 35-40 minutes until apples are tender and pastry is golden. 
  18. Remove from oven allow to sit on tray for 10 minutes before serving. 
  19. Serve warm with a scoop of vanilla ice-cream, enjoy!
  20. Store leftovers in an airtight container or wrapped in foil, refrigerated, for 2-3 days. 
  • Prep Time: 20min
  • Cook Time: 40min