Apple Marzipan Galette

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Marzipan (sweetened almond paste) can be found with other baking ingredients in the supermarket. Look for it packaged in a small box or can.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 29%
  • Fat: 9.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 1.7g
  • Carbohydrate: 50.8g
  • Fiber: 1.1g
  • Cholesterol: 5mg
  • Iron: 0.1mg
  • Sodium: 119mg
  • Calcium: 13mg

Ingredients

  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1/2 cup marzipan, softened
  • 4 cups sliced peeled Granny Smith apple (about 2 pounds)
  • 3/4 cup sugar, divided
  • 1 tablespoon all-purpose flour
  • 1 teaspoon almond extract, divided
  • 2 teaspoons lemon juice
  • Dash of salt

Preparation

  1. Preheat oven to 425°.
  2. Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.
  3. Combine apple, 1/2 cup sugar, flour, 3/4 teaspoon almond extract, juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425° for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).
  4. Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 teaspoon almond extract. Drizzle over galette.
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