Now, don’t let the word Galette scare you….it is a French word that simply means…various types of flat, round or freeform crusty cakes. This beautiful apple dessert couldn’t be easier and boy is it pretty. We are FINALLY back to school here in CA. Can I get a woot woot please?! The boys are enjoying their classes and teachers, so mama is happy!
I LOVE the fall flavors of apples and cinnamon then toss on some chocolate and caramel…..I think I’ve died and gone to heaven 🙂 Hope you will all enjoy this simple yet completely impressive and scrumptious “freeform” little pie. Take a peek!
Here’s your trusty line up of ingredients 🙂
Dice 2 nice apples
Brown a few Tablespoons of butter…
….and throw in your diced apples, brown sugar and cinnamon.
Pour onto center of rolled pie dough…
quarter a handful of Rolo’s…
Place on top of apples….
Now the fun part….folding your dough edges. Don’t worry too much about this part. Do the best you can, it even looks good when it’s not perfect 🙂 You basically pick up a piece of dough and fold it over. Do this around the entire circle of dough.
Chocolate and Caramel Apple Pie Galette
- 3 Tablespoons butter
- 2 apples of choice peeled and diced
- 3 Tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1 roll Pillsbury pie dough
- 5 Rolo chocolate caramels unwrapped and quartered
- Powdered sugar for dusting
- Preheat oven to 350 degrees F.
- Place butter into a medium saucepan over medium heat.
- When melted add diced apples, brown sugar and cinnamon. Cook and stir for 5 minutes or until softened.
- Roll out pie dough then pour cooked apples in center of dough leaving a 1 1/2 inch border around edges.
- Top with quartered Rolo’s then take edges of pie dough and fold over to create a pleated edge.
- Bake for 30-35 minutes or until pie edges are golden brown.
- Remove and let cool completely. Before serving dust with powdered sugar.
It’s been a great first week of school so far, hope it continues!
Have a great rest of your week and weekend, see you soon!
could I make this ahead bake and freeze it?
Can’t wait to try it!
I’m making this for Thanksgiving tomorrow and just curious if I should cover and refrigerate or lightly cover and leave out?
Wow, what a combination, why have I never thought of this before? I love it!
Good day very cool site!! Man .. Excellent .. Superb .. I will bookmark your web site and take the feeds additionally?I’m glad to search out a lot of helpful information here within the post, we need develop extra strategies in this regard, thanks for sharing. . . . . .
Love your recipes but I do Weight Watchers and wish you would include the nutritional facts. It would be helpful. Thanks.
I started trying to replicate your recipe and one wrong thing after another happened…which led to me making a pastry adapted from this recipe. Thanks for the inspiration! Here is the post:
I’m so glad I stopped to read this recipe. It looks SO easy, yet super sophisticated! I will be trying this!
So very good, yet again! I made this tonight for a dinner party and I don’t even like cooked apples, but YUMMIE!!! I did have to add a few extra rolo’s, not that it needed them, I’m just a rolo fan ;0)
I made this delicious galette last week for my extended family. Since then, I’ve made it twice more for friends and then my husband requested one for just us! It’s so yummy! I did use a few more Rolos (per my husband’s request) and it turned out great! Tonight, we only had one apple on hand so I threw in a handful of pecans with the apples to cook in the brown sugar/cinnamon mix. Then, some mini marshmellows at the same time as the Rolos. The result? So. So. Good. 🙂
This looked so good I had to make it. I was NOT disappointed. Was very good, very easy and quick to prepare. A great warm, comfy dessert that was really good! Thanks for posting.
My husband and I are eating this right now. We added a few extra Rollos (just because we love them so much). Thank you for this recipe, it is so yummy!!
This recipe looks lovely and perfect for a little easy “gift treat”! I was wondering what you baked the Galette on? It looks like you constructed it on a backing mat but then under the Galette it looks like some kind of paper and a wood board? Would love to hear your baking tools list. What works best for what kind of baked item.hmmm maybe a whole post on the subject.
Thanks for sharing so sweetly.
What a great idea – using Rolos!
Oh my goodness, Jenny. This looks fabulous! Rolos are my favorite! What a delicious treat! This is definitely going on my “to make” list!
Thank you for sharing this I made this for company this weekend and it was loved by all.
Did you use salted or unsalted butter???
I made this last night for dessert…cold rainy Sunday. It was the BEST dessert we’ve had all summer. It was warm and yummy without being too sweet.
Thank you so much for sharing!