Mini Apple Galettes

To make the buttermilk pie crust, mix together flour, sugar, and salt. Then, add the cold cubed butter.

Using your hand, press the butter into planks, coating with the flour mixture as you work.

Continue until all of the butter is pressed and you have a variety of butter pieces ranging from pea size to walnut-half size.

Add the buttermilk and mix it all together. The dough should clump together when pressed.

Dump the dough out onto a lightly floured surface and knead by folding it over itself 2 to 3 times.

Shape the dough into a disk, wrap in a towel, and chill in the fridge while you prepare the apples.

Whisk together the sugar, flour and cinnamon.

Add the peeled diced apples and vanilla extract and mix to combine. Set aside.

Remove the dough from the fridge, roll out, and cut into rounds using a 4 inch biscuit cutter.

Place a tablespoon of the spiced apples in the center of one pie crust round.

Fold up the edges pleating as you go. Press the pleats down to secure. Continue with the rest of the galettes.

Freeze the galettes for 1 hour. This helps the galettes keep their shape as well as create a flakier crust.

Brush a galette with melted butter and sprinkle with sugar. Continue with the rest of the galettes.

Bake until the crust is golden brown and the apples are softened and baked through. Serve warm with vanilla ice cream.

Hello! I'm Alicia, the recipe creator and writer behind This Home Kitchen. I hope you enjoy this recipe! For more great recipes, subscribe to my newsletter!