Apple Ricotta and Almond Galette

by jerseygirl on October 31, 2014 · 0 comments

Apple Ricotta galetteI’ve seen many pumpkin recipes around the internet lately but I am going to be a rebel and wait until next month to show off my pumpkin recipes. Today it’s all about apples. And apple butter with ricotta and almonds. Can you think of a more delicious combination? This is the ultimate fall dessert.

I am not an everyday baker but I do like to bake dessert especially on the weekends.  I am also not afraid to use frozen puff pastry. But shhhh….don’t tell anyone.

Autumn is a great time of year to get delicious, crisp apples. I used large Stayman apples in this recipe. They are perfect for baking but use your favorite type of apple. I also leave the skin on the apples when I slice them. Call me lazy but the skin has lots of vitamins. It also saves me some time. The thing that makes apples even sweeter is Musselman’s apple butter. The apple butter is mixed in with the apples and serves as the sweetener. I cooked them for just a little bit before baking them on the puff pastry.

apple butter.jpg

With just a few simple ingredients, this dessert can be baked in no time. First the frozen puff pastry is defrosted. If you are a baker, feel free to make your own. The apples are sautéed in a pan with apple butter. The puff pastry is rolled out and topped with a sweet ricotta mixture. It then gets topped with apples and baked until golden brown. I finish off the pastry with some powdered sugar. It’s a beautiful looking fall dessert!

cut apple galette

Try adding apple butter to some of your cooking. Here are a few of my favorite apple butter recipes:

Apple Butter Baked Oatmeal

Apple Cinnamon Buns

Sweet and Spicy Smoked Sausage Bites 

Apple Butter Baked Beans

Apple Butter Hotcakes

For more apple butter recipe inspiration, go to the Musselman’s website!

Apple Ricotta and Almond Galette
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
This apple, ricotta and almond galette is the perfect fall dessert!
  • 2 Tablespoon salted butter
  • 4 cups of thin sliced apples (about 3 to 4 large apples), cored and peeled if desired
  • ¾ cup Musselman's apple butter
  • ¾ cup ricotta cheese
  • ½ teaspoon vanilla
  • ¼ cup powdered sugar, plus extra for garnish
  • 2 eggs, beaten (divided use)
  • 1 large sheet of thawed puff pastry, about 8 to 9 ounces
  • ¼ cup slivered almonds, toasted
  1. Preheat oven to 400 degrees.
  2. Melt butter in a large frying pan. Add apples and apple butter. Mix well and saute' for about 10 minutes on low heat or until apples start to soften. Set aside to cool.
  3. In a small bowl, mix together ricotta, vanilla, ¼ cup powdered sugar and 1 beaten egg. Reserve the other egg for later.
  4. Roll out the puff pastry on a baking sheet covered with parchment paper. Spread the ricotta mixture on top. Top with apples in a single layer and leave a 1½ inch border all around the edge. Turn up the puff pastry to form a crust. Sprinkle the top with the toasted almonds. Brush the pastry edges with the remaining beaten egg.
  5. Bake for 18 to 22 minutes or until pastry is golden brown.
  6. Let cool for 10 to 20 minutes. Sprinkle with powdered sugar before serving.


This was a sponsored post by Musselman’s. As usual, all opinions are my own.


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