Mini apple galettes

Delicate, golden, and beautifully glossy — just like from a French pâtisserie.

These mini apple galettes (Galettes aux pommes) charm with their simple elegance and authentic homemade flavor.
Perfect for your afternoon coffee or as a refined little dessert.

Ingredients

(for about 6 small galettes)

For the dough

• 175 g all-purpose flour (about 1 ½ cups)

• 1 ½ tbsp sugar

• a pinch of salt

• 110 g cold butter, cubed (½ cup)

• 1 tbsp yogurt

For the filling

• 2 apples (tart variety)

• 2 tbsp apricot jam

• a little lemon juice

For brushing & topping

• some juice (from the marinated apples)

• sliced almonds

• brown sugar

• apricot jam (for glazing after baking)

• powdered sugar for dusting

Preparation

1. In a bowl, combine the flour, sugar, and salt. Add the cold butter cubes and rub in with your fingertips (or use a pastry blender) until you get a crumbly texture. Add the yogurt and knead gently just until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.

2. Peel, core, and thinly slice the apples. Drizzle with a bit of lemon juice to prevent browning. Preheat the oven to 185°C (365°F).

3. On a lightly floured surface, roll out the dough and cut out 6 circles (about 12 cm / 5 inches in diameter). Place them on a parchment-lined baking sheet. Spread about 1 teaspoon of apricot jam in the center of each circle, leaving about a 2 cm (¾ inch) border.

4. Arrange the apple slices in a fan shape (three small overlapping fans) and sprinkle lightly with brown sugar.

5. Fold the dough edges about 1 cm (½ inch) inward over the apples. Brush the edges with a bit of apple-lemon juice and sprinkle with sliced almonds.

6. Bake for 25–30 minutes, until the galettes are golden brown.

7. While still warm, brush the apples with a little apricot jam for a glossy finish and dust the edges with powdered sugar before serving.

Refined, slightly rustic, and completely magical — a dessert that looks straight out of a pâtisserie, yet comes straight from your kitchen.

👉 Explore more

• 30-minute meals • Taraggon Potica • Stuffed Pumpkin Balls • Donuts

FAQ – Mini Apple Galettes

1. Can I make the dough ahead of time?
Absolutely. You can prepare the dough a day in advance and keep it wrapped in the fridge. Let it soften slightly before rolling.

2. What apples work best?
Tart varieties like Elstar or Boskop work beautifully — they hold their shape and caramelize nicely.

3. Can I use another jam instead of apricot?
Yes! Peach or apple jam works well too, though apricot gives the most beautiful glossy finish.

4. How should I store the galettes?
Once cooled, store them in an airtight container at room temperature for 1–2 days, or reheat briefly in the oven to restore crispness.

5. Can I freeze the dough?
Yes, the dough can be frozen for up to 2 months. Defrost it in the fridge overnight before use.

Sacher Cake Pops

Sometimes the best recipes happen by accident — a small miscalculation, a little extra batter, or pure curiosity. I was updating an old archive post and needed a photo of the classic Sacher cake. I slightly overdid the sponge (it happens 😅), and while trimming and crumbling the leftovers, a new idea popped up: let’s turn it into something playful and party-ready. Enter Sacher cake pops — mini chocolate treats on a stick with everything you love about the original: moist chocolate sponge, apricot jam, and a shiny dark chocolate coating.

Ingredients (makes ~20 cake pops)

Chocolate sponge (Sacher-style base)

• 100 g dark chocolate

• 100 g butter

• 100 g sugar

• 1 packet vanilla sugar (8 g)

• 4 eggs (separated)

• 100 g plain flour

• pinch of salt

To bind the crumbs

• 3 tbsp smooth apricot jam

Coating & finish

• 150 g dark chocolate

• 1 tbsp neutral oil (for shine)

• wooden cake-pop sticks

• optional: chopped hazelnuts, coconut, white-chocolate shavings (make with a peeler for a “whipped cream” vibe)

Method

1. Bake the sponge
   Melt chocolate over a water bath; cool slightly. Beat butter with half the sugar + vanilla sugar until fluffy. Beat in yolks one at a time, then stir in melted chocolate. Whip whites with salt; add remaining sugar near the end and beat to stiff peaks. Fold half into the chocolate mixture, sift in flour, then fold in the rest. Bake in a 20×20 cm pan at 180 °C for ~25 min. Cool completely.

2. Make the mixture
   Crumble the cooled sponge into a bowl. Add apricot jam and knead until it holds together. If dry, add a touch more jam. 

   

3. Shape
   Roll walnut-sized balls. Dip a stick tip into a little melted chocolate and insert into each ball. Chill 30 minutes to set.

4. Dip & decorate
   Melt chocolate with oil. Dip each pop, let excess drip off. Sprinkle with hazelnuts, coconut, or peels of white chocolate.

5. Set & serve
   Stand them upright (styrofoam works great) and let the coating set before serving.

Blaž’s pro tip:
For a stronger “Sacher flair,” mix 1 tsp dark rum or apricot liqueur into the crumb mixture (grown-ups only).