Apple and Hazelnut Galette

Apple and Hazelnut Galette

Makes 8 Galettes


  • 1 sheet full-butter puff pastry, cut into 8 rectangles

  • 1 egg yolk
  • 4 granny smith apples
  • 60g / 2.12 oz ground hazelnuts
  • 60g / 2.12 oz demerara sugar
  • 35g / 1.23 oz unsalted butter, melted
  • ½ vanilla pod, cut in half lengthwise
  • 75g / 2.65 oz caster sugar
  • ½ lemon (zest only)
  • 100g / 3.53 oz apricot conserve



    Place the apricot conserve into a small saucepan and simmer for 5 minutes. Strain and set aside to keep warm.


    Pre heat the KILN with the main burner on low and the boost burner off.


    Place the chilled pastry rectangles on a baking tray that is lined with baking paper. Brush the top of the pastry with the egg yolk, then make parallel lines over the pastry using a fork.


    Combine the ground hazelnuts, demerara sugar and melted butter until a paste is formed. Place a teaspoon of this paste onto the centre of each pastry.


    Wash, peel and halve the apples. Remove the core using a melon baller and cut away any visible stems. Cut the apple halves into 5mm slices and arrange four slices onto each pastry.


    Scrape out vanilla seeds and mix them in a blender with the caster sugar and lemon zest.  Sprinkle a small amount of this sugar over the apple slices.


    the baking tray into the middle of the KILN. After 12 minutes, the pastries should be golden and crisp. If they are browning too quickly, cover with aluminium foil and bake until ready. Remove and lightly brush each pastry with the apricot glaze.

    *This recipe makes extra hazelnut filling*

    *If using the KILN R Series, ensure you deactivate the rotating turntable when inserting and removing dish from the oven*

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