Butterscotch–Apple Mini Galettes


Preparation info

  • Makes


    Mini Galettes
    • Difficulty


Appears in



By Todd Porter

Published 2013

  • About

Butterscotch: melted butter, caramelized sugars, cream, a little kick from the Scotch, and a touch of salt to round out the palate? Yeah, we swoon. We often use Fuji apples for these galettes, but feel free to use any of your favorite baking apples. This recipe can also be made into fewer but larger galettes; increase baking time slightly for larger sizes.


For the Butterscotch

  • ¼ cup (½ stick / 57g) unsalted butter
  • ½ cup (110g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons Scotch or other whiskey
  • ½ to ¾ teaspoon salt, or to taste



    1. Make the butterscotch: In a medium saucepan, melt the butter over medium-low heat. Just before it is completely melted, add both the sugars and stir. Gently cook, stirring occasionally, until the sugars transform from grainy to smooth (about 5 minutes).
    2. While whisking, pour in the cream and continue whisking until homogenous. Increase the heat to medium and cook for 8 minutes, whisking occasionally.
    3. Let cool for 10 minutes, then add the vanilla extract, whiskey, and salt. Set aside.
    4. Make the filling: In a bowl, combine the filling ingredients. Toss to mix evenly and set aside.
    5. Preheat the oven to 425°F (220°C). Line two sheet pans with parchment paper.
    6. Make the crust: In a medium bowl, use your fingertips to pinch together the flour, butter, salt, and sugar until the mixture is crumbly and any large chunks of butter are flattened or broken up.
    7. In a small bowl, whisk the egg yolks together with the ice water until combined. Incorporate the yolks into the flour mixture until the flour binds together and forms a rough ball (you may need to gently knead the ball to get the last of the flour to incorporate).
    8. Divide the ball into four equal pieces (about 4 ounces / 110 g each). Roll each into a ball, then flatten the balls slightly into disks. Place the disks in the freezer for 5 minutes.
    9. On a lightly floured surface, roll the first disk out into an 8-inch (20-cm) circle. (To easily make even circles, roll the dough slightly larger than the size you need. Then press a circular pan or ring into the dough to cut a perfect circle into it.) Place the disk on one of the prepared pans.
    10. In the center of the disk, pile apples to a 5-inch (12.5-cm) diameter and three layers high. Pour a couple spoonfuls of butterscotch over the apples and spread evenly.
    11. Fold the dough up over the apples, creasing every couple of inches.
    12. Repeat the rolling, filling, and folding process with the remaining balls of dough, arranging the galettes evenly on the prepared pans. Brush the crusts with the cream.
    13. Bake for 20 minutes. Rotate the sheet pans, then reduce the oven temperature to 350°F (175°C) and continue baking for 15 to 20 minutes, or until the crusts are golden brown.