Published: September 4, 2026

This Biscoff Apple Galette is a buttery, golden pastry filled with sweet sliced apples and plenty of Biscoff spread. It’s an easy recipe that comes together without the fuss of a traditional pie, making it perfect for a cozy fall dessert.

WHY YOU’LL LOVE THIS RECIPE

🤎Buttery and golden - The pastry bakes up beautifully golden with a delicious buttery flavor.

🤎Sweet Biscoff spread - A layer of Biscoff spread underneath the sliced apples melts as the galette bakes, creating a rich, caramel-like cookie flavor underneath the fruit.

🤎Tender sliced apples - Thinly sliced apples become soft and sweet while still keeping a little texture.

🤎Easy to make - No complicated pie shaping or special techniques needed.

🤎Cozy fall dessert - Apples and Biscoff make this such a comforting combination for cooler days.

🤎Great with ice cream - Serve it warm with a scoop of vanilla ice cream for the perfect finishing touch.

Tips & Tricks

→ Do not overknead the dough - The dough only needs to be kneaded until it comes together and becomes smooth and workable. Overkneading can develop too much gluten, which can make the pastry tougher and less tender once baked. Stop as soon as the dough reaches the right consistency.

→ Knead the dough by hand or using a food processor - You can make the dough either way, depending on what you have available. I’ve included instructions for both methods in the recipe so you can choose whichever works best for you.

→ Do not skip either chilling time - The dough needs to chill for 1 hour before rolling it out, which helps the butter firm back up and makes the dough easier to work with. After rolling it out and placing it onto a parchment-lined baking tray, chill it for another 1 hour before baking. This second chill helps the Galette hold its shape and gives you a better, flakier pastry.

→ Thinly slice the apples - Thinly sliced apples soften nicely as they bake while still keeping a little bit of texture.

→ Serve it with something creamy - This galette is delicious on its own, but it’s even better served warm with a scoop of vanilla ice cream, a drizzle of caramel or some vanilla custard.

Frequently Asked Questions

1. Can I use store-bought pastry dough?
Yes, you can use store-bought pastry dough if you’re short on time. However making the dough from scratch gives you that extra buttery, homemade flavor and texture.

2. Why does the dough need to chill twice?
The first chill makes the dough easier to roll and helps the butter firm up. The second chill, after shaping the Galette, helps the pastry hold its shape and creates a flakier texture while baking.

3. Can I make the dough ahead of time?
Yes! You can prepare the dough up to 2 days ahead and keep it well wrapped in the refrigerator. Let it sit at room temperature for a few minutes if it becomes too firm to roll.

4. Why is my pastry dough tough?
The dough may have been overkneaded or worked too much. Try to knead it only until it comes together and avoid adding unnecessary flour while rolling.

5. Why did my Galette spread while baking?
This can happen if the dough became too warm before baking. The second chilling period is important because it firms up the butter and helps the Galette keep its shape in the oven.

6. How should I store leftover Galette?
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate them if your kitchen is too warm. You can gently reheat slices in the oven before serving to bring back some of the pastry’s crispness.

Ingredients You Will Need For This Recipe

For the Crust

All-purpose flour: Provides the structure for the pastry while keeping the crust tender and light.
Granulated sugar: Adds a little sweetness to the crust and helps with browning as it bakes.
Salt: Balances the sweetness and enhances the buttery flavor of the pastry.
Cold butter: Creates those flaky, buttery layers in the crust. You can use salted butter instead, but reduce the added salt.
Ice cold water: Brings the dough together without warming the butter. Make sure the water is very cold for the best pastry texture.
Egg: Used as an egg wash to give the Galette a beautiful golden, glossy finish.
Sugar: Sprinkled over the crust before baking for a lightly crisp and sweet finish.

For the Filling

Biscoff spread: Spread underneath the apples, it adds a rich cookie butter flavor and creates a delicious layer between the buttery crust and apples.
Apples: The main fruit filling. Thinly sliced apples soften as they bake while still keeping a little texture. You can use your favorite baking apples depending on how sweet or tart you want the Galette to be.
Sugar: Adds sweetness to the apples and helps them become slightly caramelized as they bake.
Ground cinnamon: Adds warm, cozy flavor that pairs beautifully with both the apples and Biscoff.
Vanilla bean powder: Optional, but adds an extra layer of vanilla flavor to the apple filling.

Step By Step Instructions With Photos

1. Prepare the Galette crust.

2. By hand: In a large bowl, combine the flour, salt and sugar.

3. Add the cold cubed butter.

4. Using your hands or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.

5. Add the cold water and mix just until the dough comes together into a disc. Avoid overkneading. The dough doesn’t need to be completely smooth.

6. Using a food processor: Add the flour, salt, sugar and cold cubed butter to the food processor. Pulse until the butter is incorporated and the mixture looks like coarse crumbs.

7. Add the cold water and pulse just until the dough forms a ball. Be careful not to overmix.

8. Wrap the dough in plastic wrap and refrigerate for 1 hour.

9. After 1 hour, place the dough on a lightly floured surface. Lightly flour the top and roll it out into a thin, roughly circular shape.

10. Carefully roll the dough onto your rolling pin and transfer it to a large baking tray lined with parchment paper.

11. Return it to the fridge for another hour.

12. Preheat the oven to 200°C.

13. Core the apples and slice them thinly.

14. Spread the Biscoff evenly over the chilled crust.

15. Arrange the apple slices on top of the Biscoff spread.

16. Generously sprinkle the apples with sugar, cinnamon and vanilla powder.

17. Gently fold the edges of the crust inward toward the centre, being careful not to break the dough.

18. Brush the folded edges with egg wash and sprinkle with a little sugar.

19. Bake in the preheated oven for 30-35 minutes, until the crust is golden brown.

20. Remove from the oven and let cool for about 5 minutes.

21. Serve warm with ice cream or cold if you prefer. Enjoy! :)

Yield: 6-8 slices

Author: Angie