Mini Apple Galette des Rois

It smells like melted butter and slow apples when these little golden pockets come out the oven – like something cozy and old-fashioned, something you’d hope to taste on a quiet morning after snow. There’s that gentle crackle of puff pastry when you break into one, and then the warm steam, scented with vanilla and cinnamon, drifts up like steam from a teacup. I don’t know exactly why, but these mini galette des rois aux pommes give me a feeling like coming home…even if it’s somewhere I’ve never actually lived.

Why You’ll Crave It

• They’re bite-sized – no slicing needed, everyone gets their own little jewel of a pastry.
• The apple filling is warm, not too sweet, and melts just enough…like apple pie, but more delicate.
• That crisp, shattery puff pastry is golden all over – buttery, flaky, you’ll notice all the layers when you bite in.
• You can tuck in a little fève (a lucky charm or almond) for a traditional touch – or, just for fun.
• Make them ahead, bake them fresh – they freeze well and reheat beautifully. Yes, really!

The first time I made these, I burned the edges slightly – and honestly, they were still divine. One of those moments where imperfections make it even better.

What You’ll Need

• Puff pastry: 1 roll of store-bought, thawed but still cold – the kind that puffs up with glorious layers
• Apples: 2 small to medium, peeled, cored, and diced into tiny cubes (firm and tart apples hold up best)
• Sugar: 50 grams – just enough to bring out the apples’ sweetness without tipping into syrupy
• Butter: 20 grams, melted – for cooking down the apples gently, plus that buttery depth
• Cinnamon: 1 teaspoon, or less if you like it subtle
• Almond powder: 40 grams – nutty, slightly coarse, gives the filling some softness and richness
• Vanilla extract: 1 teaspoon – it ties the apple and almond together in a quiet way
• Egg: 1, beaten – for brushing the tops before baking, to get that glossy golden crown

Easy How-To

Soften the Apples Gently

Heat the butter in a skillet over medium-low. Add in your little cubes of apple and let them cook until just softened – maybe 5 or 7 minutes. Add sugar and stir gently until things start to caramelize slightly. Sprinkle in cinnamon, then remove from heat. Let this cool just a bit.

Roll Out the Puff Pastry

Unroll your puff pastry on a lightly floured surface. It helps if it’s still cold – not too soft or it gets sticky. Cut out 24 small circles using a cookie cutter or even the edge of a drinking glass (aim for about 3 inches wide).

Add the Filling

Take 12 of those circles and place a little spoonful of the apple mixture right in the center. Not too much – just enough to fill it without risking leaks. Sprinkle a bit of almond powder on top of the apple if you like (adds texture and flavor). Tuck in your fève if you’re using one – just don’t forget where you placed it.

Seal ‘Em Up

Top each one with another pastry circle. Press the edges to seal – I usually press with fingers, then use a fork lightly to create those classic ridges. Try not to squish the middle too much.

Brush and Chill

Brush the tops with the beaten egg – make sure you get the edges too. Then let them sit in the fridge for 10 minutes if you have time. Chilled pastry always puffs better.

Bake to Golden

In a preheated oven at 190°C (375°F), bake them for around 20 to 25 minutes – look for deep golden, puffed-up tops. Every oven varies, so peek after 18 minutes just to be safe.

Let Them Rest

Once they’re out, don’t rush them – give them a few minutes to settle. The apple filling will be piping hot. They’re best slightly warm, but honestly still delicious cold.

Good to Know

• If your pastry isn’t puffing much, chances are it got too warm – next time, pop your assembled galettes in the fridge a few minutes before baking.
• I sometimes use a mix of apples – half tart, half sweet – gives a more layered flavor.
• If you happen to forget the egg wash (I have), they’ll still bake just fine… they just won’t be as beautifully burnished.

Serving Ideas

• Serve warm with whipped cream or crème fraîche. A little spoon of spiced caramel sauce doesn’t hurt either.

Top Tricks

• Use a toothpick to gently score a spiral or star design on the top before baking – it looks charming when puffed and browned.

Frequently Asked Questions

Can I freeze the assembled galettes before baking?

Yes, absolutely. Assemble them, don’t brush them with egg, and freeze on a tray. Once firm, transfer to a bag or container. Bake from frozen – just add 5 more minutes.

I don’t like almond powder. Can I leave it out?

You can, though it does add a layer of softness and flavor. Try a spoonful of fine breadcrumbs instead to help absorb the apple juices.

How do I make them more kid-friendly?

Skip the almond powder and keep the filling simple – just apple, sugar, and a touch of cinnamon. Let them help seal the edges or brush the egg on top!

Conclusion

The mini galette des rois aux pommes is tiny, generous pleasure. All the elegance of a French tradition tucked into the palm of your hand. They’re fun to make, even better to share. Whether it’s for a fête or just a quiet winter afternoon, these little creations carry warmth. And a bit of sweetness too.

More recipes suggestions and combination

Mini Galette des Rois with Almond Cream

A more classic take – rich frangipane tucked inside, and no fruit needed.

Chocolate Hazelnut Mini Galettes

Think of these like elegant pastries hiding spoonfuls of Nutella.

Berry-Filled Mini Galettes

Great for spring – raspberries and strawberries, maybe a little lemon zest.

Custard Mini Galettes

Silky vanilla pastry cream with a thin layer of apples or even stone fruit over top.

Spiced Pear Mini Galettes

Swap apples for pears, and add a whisper of cardamom. Very romantic for late autumn.