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Apple Galette

Apple Galette

Serve 8



3 tablespoons sour cream

¼ cup ice water

1½ cups all purpose flour

1 Tablespoon sugar

½ teaspoon salt

8 tablespoons unsalted butter

4 fresh apples, pitted and cut into

1/8 inch thick slices

2 teaspoons sugar

2 tablespoons apricot jam

1 lemon juice


1. To make the dough: Put the flour, sugar and salt in a large bowl, tossing them once or twice. Grate the butter into the flour mixture working to create a corn meal texture, do not overwork the dough. Incorporate the sour cream and then the water as needed, one tablespoon at a time. With your hands, gather the dough together – the dough will be soft. Do not overwork the dough. Divide the dough in 8 pieces and shape into disks. Wrap in plastic and refrigerate at least two hours or freeze up to three months. 

2. To bake: Preheat oven to 350. Line two baking sheets with parchment paper. 

3. Put the eight pieces of dough on a lightly floured work surface and roll in into 4-inch circles about 1/8th inch thick. If the dough is sticky, throw a little extra flour on it, your hands and the rolling pin. 

4. Transfer galette dough to baking sheets. Toss apple slices with lemon juice. Arrange the apple slices in overlapping rows on top of the galette dough and sprinkle with the sugar. Fold uncovered border of dough up over the filling, allowing the dough to pleat as you work your way around the galette. 

5. Whisk together the egg yolk and water to make an egg wash. Brush the edge of the pastry with egg wash and sprinkle with more sugar just before baking. Bake 15 to 20 minutes or until pastry is golden and fruits are bubbly.

6. Transfer baking sheets to a cooling rack and let stand ten minutes. 

7. In a small saucepan heat the jam, stirring, just until the jam is melted. Brush the hot galette with the jam and let sit for 5 minutes before serving. Slide galette on to a serving dish. Serve warm or room temperature.
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At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable


The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.