Apple and Brie Galette with Pretzel Walnut Crust is equally as impressive as an apple pie but with half the effort. The cardamom infused pretzel walnut crust adds texture and flavor and is dusted with cinnamon sugar before baking. The apple and brie filling is melt in your mouth good and topped with a delicious whiskey caramel.
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Fall is almost here and I could not be more excited! This apple galette is my favorite recipe to kick off fall and I love using local, seasonal apples from various farms in Ohio to enhance the quality of the galette. I’m a huge fan of apple pie but I am terrible at making pies. Galettes are a much simpler, fool-proof version of a pie and I like to sneak in extra fillings like brie cheese. The brie pairs perfectly with the cinnamon apples and adds some creaminess to the mostly crunchy apple textures.
You can get super creative with galette dough add-ins, so I’ve opted for pretzels, walnuts and cardamom. I’ve also dusted the edges of the galette with cinnamon sugar to really take it over the edge! Don’t forget to drizzle some whiskey caramel over the galette once it’s cooled for another layer of sweetness. This galette is a perfect addition to fall brunch or dessert and your guests will be blown away by the amazing flavors and textures!
Ingredients for Apple and Brie Galette with Pretzel Walnut Crust
I love the simplicity of ingredients in this galette. The pretzels and walnuts in the crust along with the brie in the filling help to balance the natural sweetness of the apples and sugar. This galette is not overly sweet which I always aim for in my dessert and sweet breakfast recipes. The natural sweetness of the apples are perfectly balanced and you’ll think you’re taking a bite of fall in every bite!
Pretzel Walnut Crust
- pretzels
- walnuts
- all-purpose flour
- cardamom
- fine sea salt
- unsalted butter
- plain Greek yogurt or sour cream
- cold water
- egg
- granulated sugar
- ground cinnamon
Apple and Brie Filling
- honeycrisp or gala apples
- light brown sugar
- all-purpose flour
- lemon juice
- ground cinnamon
- ground nutmeg
- brie
- walnuts
- store-bought or homemade caramel – this is my favorite store-bought sea salt caramel sauce. I love it because it’s corn syrup-free!
- whiskey or bourbon – optional.
Here’s what else you’ll need:
- food processor
- rolling pin
- large, rimmed baking sheet
- large mixing bowl
- rubber spatula
- small mixing bowl
- small saucepan
- stirring spoon
- measuring cups and spoons
How to Make Apple and Brie Galette with Pretzel Walnut Crust
I prefer making galettes over pies mostly because I am terrible at making the crusts beautiful (or maybe I’m just too impatient). Prep time for this galette is minimal and your food processor will be your best friend when preparing the dough. This galette has a more rustic feel than an apple pie and tastes just as amazing (if not better)!
Pretzel Walnut Crust
- Blend pretzels and walnuts into a fine crumb. Add flour, cardamom and salt and blend until combined.
- Add butter and pulse until mixture becomes crumbly. Next, add yogurt and water then pulse until mixture begins to form a ball.
- Remove the ball of dough from the food processor and flatten the dough into a disk shape. Wrap the dough in plastic wrap and refrigerate until firm.
Apple and Brie Filling
- Combine apples, brown sugar, flour, lemon juice, cinnamon and nutmeg.
- Roll out the chilled dough to roughly a 14″ circle. Carefully transfer the dough to a large baking sheet.
- Layer apple slices in a circle. Place chunks of brie in the center of the circle then top with more apple slices, layering in the opposite direction. Next, top with walnuts.
- Fold the edges of the dough over the filling. Leave a decent sized opening over the center. Next, combine granulated sugar with ground cinnamon. Brush the edges of the dough with egg then sprinkle cinnamon sugar mixture over the eggwash.
- Bake the galette until the dough is a beautiful golden color. Allow galette to cool before serving. Top with a drizzle of caramel.
- Whiskey caramel: Bring caramel to a simmer then add whiskey and cook until the alcohol cooks out.
More Fall Recipes
- Sweet Potato Gnocchi with Bacon and Sage
- Baked Apple Cider Donuts
- Apple Spice Cake with Cream Cheese Frosting
- Italian Beans and Greens Soup with Sausage
Please let me know how your Apple and Brie Galette with Pretzel Walnut Crust turns out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Apple and Brie Galette with Pretzel Walnut Crust
Apple and Brie Galette with Pretzel Walnut Crust is equally as impressive as an apple pie but with half the effort. The cardamom infused pretzel walnut crust adds texture and flavor and is dusted with cinnamon sugar before baking. The apple and brie filling is melt in your mouth good and topped with a delicious whiskey caramel.
Add pretzels and walnuts to food processer and blend until they resemble fine crumbs. Add flour, cardamom and salt and blend until combined.
Next, add butter then pulse a few times until the mixture becomes crumbly. Add yogurt and water then pulse a few times until the mixture begins to form a ball (if dough seems too dry continue to add water, 1 teaspoon at a time).
Remove the ball of dough from the food processor and use your hands to flatten the dough into a disk shape. Wrap the dough in plastic wrap and refrigerate until firm for at least 1 Hour or overnight (my preferred method).
Preheat oven to 375°F and line a rimmed baking sheet with parchment. In a large mixing bowl, combine apples, brown sugar, flour, lemon juice, cinnamon and nutmeg. Set aside.
Remove the chilled dough from the refrigerator and transfer to a lightly floured surface. Roll out the dough to roughly a 14" circle (it does not have to be a perfect circle). Carefully transfer the dough to a large baking sheet lined with parchment paper.
Layer apple slices in a circle, leaving a 3-inch border from the edge of the dough. Place chunks of brie in the center of the circle then top with more apple slices, layering in the opposite direction. Top with walnuts.
Fold the edges of the dough over the filling, pleating as you go. Leave a decent sized opening over the center. In a small mixing bowl, combine 1 tbsp granulated sugar with 1/2 tsp ground cinnamon. Brush the edges of the dough with egg then sprinkle cinnamon sugar mixture over the eggwash.
Bake the galette for 30 Minutes or when the dough is a beautiful golden color. Allow galette to cool for at least 10 Minutes before serving. Top with a drizzle of caramel (see directions below for whiskey caramel). Enjoy!
Whiskey caramel: In a small saucepan over medium heat, add caramel and bring to a gentle simmer. Add whiskey or bourbon and cook, stirring often, for about 5 minutes until the alcohol cooks out.
Ingredients
Directions
Add pretzels and walnuts to food processer and blend until they resemble fine crumbs. Add flour, cardamom and salt and blend until combined.
Next, add butter then pulse a few times until the mixture becomes crumbly. Add yogurt and water then pulse a few times until the mixture begins to form a ball (if dough seems too dry continue to add water, 1 teaspoon at a time).
Remove the ball of dough from the food processor and use your hands to flatten the dough into a disk shape. Wrap the dough in plastic wrap and refrigerate until firm for at least 1 Hour or overnight (my preferred method).
Preheat oven to 375°F and line a rimmed baking sheet with parchment. In a large mixing bowl, combine apples, brown sugar, flour, lemon juice, cinnamon and nutmeg. Set aside.
Remove the chilled dough from the refrigerator and transfer to a lightly floured surface. Roll out the dough to roughly a 14" circle (it does not have to be a perfect circle). Carefully transfer the dough to a large baking sheet lined with parchment paper.
Layer apple slices in a circle, leaving a 3-inch border from the edge of the dough. Place chunks of brie in the center of the circle then top with more apple slices, layering in the opposite direction. Top with walnuts.
Fold the edges of the dough over the filling, pleating as you go. Leave a decent sized opening over the center. In a small mixing bowl, combine 1 tbsp granulated sugar with 1/2 tsp ground cinnamon. Brush the edges of the dough with egg then sprinkle cinnamon sugar mixture over the eggwash.
Bake the galette for 30 Minutes or when the dough is a beautiful golden color. Allow galette to cool for at least 10 Minutes before serving. Top with a drizzle of caramel (see directions below for whiskey caramel). Enjoy!
Whiskey caramel: In a small saucepan over medium heat, add caramel and bring to a gentle simmer. Add whiskey or bourbon and cook, stirring often, for about 5 minutes until the alcohol cooks out.
Notes
Notes
PRO TIP: I highly recommend making the galette dough the night before. It will be easier to roll out, plus it will save you time the next day when making the galette.
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