Holiday Spiced Apple and Pecan Galette with Whiskey Glaze

Steps

1. 1

   Make the pastry dough

   • In a large mixing bowl or food processor, combine 1¼ cups (155 g) all-purpose flour, ½ teaspoon (3 g) kosher salt, and 1 tablespoon (13 g) granulated sugar.
   • Add the 8 tablespoons (113 g) cold diced butter and blend with a pastry cutter, two forks, or pulse in the food processor until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
   • Sprinkle 3 tablespoons (45 ml) ice water over the mixture and mix gently with a fork until the dough just begins to come together—don't overwork it.
   • Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

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   Ready when: Dough holds together but is still pliable; no crumbs fall apart

   Tip: Keep everything cold; warm dough will become tough. If the dough seems dry, add a few more drops of water, one at a time.

2. 2

   Prepare the filling

   • In a large bowl, combine the 5 medium (750 g) sliced apples with ½ cup (100 g) brown sugar, 1½ teaspoons (4 g) ground cinnamon, ¼ teaspoon (0.5 g) ground nutmeg, ¼ teaspoon (1.5 g) kosher salt, and 1 tablespoon (8 g) cornstarch.
   • Drizzle with 1 tablespoon (15 ml) fresh lemon juice and toss gently to coat evenly.
   • Let sit for 5 minutes to allow the apples to begin releasing their juices.

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   Ready when: Apples are evenly coated and some juice pools at the bottom of the bowl

   Tip: Don't skip the lemon juice; it prevents browning and brightens the spice flavor.

3. 3

   Roll out the pastry

   • Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes so it's easier to roll.
   • Place a sheet of parchment paper on a work surface and set the dough disk in the center.
   • Top with another sheet of parchment and roll the dough outward from the center, rotating the dough occasionally, until you have a thin circle approximately 13–14 inches (33–36 cm) in diameter.
   • The dough should be about ⅛ inch thick.
   • Carefully peel away the top parchment.

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   Ready when: Dough is thin, even, and no longer springs back when touched

   Tip: If the dough cracks at the edges while rolling, pinch it back together. If it becomes too warm and sticky, pop it back in the fridge for a few minutes.

4. 4

   Transfer and assemble

   • Slide the parchment with the rolled dough onto a baking sheet (17×14 inches or larger).
   • Leave about a 2-inch (5 cm) border of dough around the edges.
   • Arrange the spiced apple slices in the center in overlapping concentric circles or mounds, leaving that 2-inch border clear.
   • Scatter the ¾ cup (85 g) chopped toasted pecans over the apples.
   • Fold the edges of the dough up and over the filling, pleating as you go and leaving the center exposed.
   • The crust should partly cover the filling but not completely encase it.

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   Ready when: Edges are folded and pleated; center of filling is visible

   Tip: Don't fold the edges too tightly; they need room to puff up as they bake.

5. 5

   Apply egg wash and chillOven 400°F / 205°C

   • Brush the beaten egg wash over the pastry edges and crust.
   • Sprinkle the 1 tablespoon (12 g) coarse sugar evenly over the exposed pastry.
   • Place the galette in the freezer for 15 minutes while you preheat the oven to 400°F (200°C).

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   Ready when: Pastry is firm to the touch

   Tip: The egg wash seals the pastry and gives it a beautiful golden shine.

6. 6

   Bake the galetteOven 400°F / 205°C

   • Transfer the galette to the preheated 400°F (200°C) oven and bake for 35–40 minutes, until the pastry is golden brown and the apples at the edges are fork-tender.
   • The filling may bubble slightly at the edges, which is normal.
   • If the edges brown too quickly, loosely tent with foil for the last 10 minutes of baking.

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   Ready when: Pastry is deep golden brown; apples at the filling edges are soft when pierced with a fork

   Tip: Rotate the baking sheet halfway through if your oven has hot spots, but don't open the door before 25 minutes.

7. 7

   Cool the galette

   • Remove the galette from the oven and place it on a cooling rack.
   • Let it cool for at least 15 minutes before adding the glaze.
   • This allows the filling to set slightly and the pastry to firm up.

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   Ready when: Galette is warm to the touch but no longer steaming

   Tip: Cooling is essential; glazing a hot galette will cause the glaze to melt off.

8. 8

   Make the whiskey glaze

   • In a small saucepan, melt 3 tablespoons (43 g) unsalted butter over medium-low heat.
   • Remove from heat and whisk in the 1½ cups (180 g) sifted powdered sugar until smooth.
   • Add 3 tablespoons (45 ml) bourbon or rye whiskey and ½ teaspoon (2.5 ml) vanilla extract, whisking until the glaze reaches a thick but pourable consistency.
   • If it's too thick, add a few drops of whiskey or warm water; if too thin, add a bit more powdered sugar.

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   Ready when: Glaze is smooth, warm, and pourable

   Tip: If the glaze seizes or lumps, strain it through a fine-mesh sieve to remove lumps before drizzling.

9. 9

   Glaze and serve

   • Drizzle the warm whiskey glaze over the cooled galette, focusing on the apple filling and letting it pool slightly.
   • Allow the glaze to set for 5–10 minutes.
   • Slice the galette into 8 wedges and serve at room temperature or warm.

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   Ready when: Glaze is glossy and no longer dripping

   Tip: For a neater presentation, you can also spoon the glaze onto individual slices rather than the whole galette.