Cardamom caramel apple galette

By Paul Lillakas
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  • 2 sheets, (25x25 centimeter) frozen rolled puff pastry, thawed in refrigerator
  • 4 pink lady, gala or golden delicious apples, cored and thinly sliced
  • 1/3 cup sugar
  • 1 teaspoon ground cardamom
  • 1 tablespoon cinnamon
  • 1 egg, beaten

Maple whiskey whipped cream:

  • 1 cup cold 35% whipping cream
  • 2 tablespoons maple syrup
  • 1 tablespoon Canadian whiskey


  1. Preheat oven to 375F. Line baking sheet with parchment paper.
  2. In bowl, combine 1/4 cup sugar with cardamom. Mix well. Sprinkle over pastry and press to adhere. Carefully flip pastry sheets onto prepared pan, sugared side down; pinch together to create one long sheet.
  3. In another bowl, combine remaining sugar and cinnamon. Sprinkle two tablespoons mixture onto pastry.
  4. Decoratively arrange apples onto pastry, leaving a one centimeter edge all around. Brush edges with egg wash. Sprinkle with remaining sugar mixture.
  5. Bake until pastry is golden brown, and caramelized on bottom, about 30-40 minutes. Let stand for ten minutes before serving. Dust with powdered sugar, if desired. Serve with whiskey whipped cream. 


  1. For an extra-decadent galette, warm 1/2 cup of Speculoos cookie butter and drizzle and spread evenly onto pastry before layering apples on. 

Maple whiskey whipped cream:

  1. In chilled bowl, combine cream, maple syrup and whiskey. Whisk until stiff peaks. Serve on cooled deserts such as apple pies, crumbles and tarts. 


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