By Odette Williams | Photography by Matt Russell for WSJ

This is one special galette. It involves a few extra steps -- making almond frangipane, apple butter and apple glaze -- but they're what makes this the best galette I've ever tasted. The good news? Each of these elements, and the dough too, can be made ahead.

The recipe comes from fellow Aussie Louis Thompson. I'd been admiring the elegant galettes he posts on Instagram. So I reached out to see if he'd share a version we could all pull off this holiday season. With a background in fashion and experience working at Violet bakery and Spring restaurant in London, Thompson brings a unique flair to his baking.

"Galettes are how I got my start as a home baker," he said. "Apples are a particularly promising entry point as they are drier than other fruits and behave in the oven."

Thompson makes his dough by hand; in the recipe here, I give instructions for doing it in a food processor. For ultimate tenderness, use as little water as possible to bring the dough together.

If a pleated edge feels above your pastry pay grade, simply fold the edge of the dough over the filling. For a striking apple spiral, take care to slice the fruit evenly, and as you overlap the slices, avoid overcrowding. Zoom in, take your time and enjoy the rare opportunity to truly focus.

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Food Styling by Rebecca Jurkevich; Prop Styling by Julia Rose

(END) Dow Jones Newswires

November 07, 2025 13:00 ET (18:00 GMT)

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