This vegan apple crostata (or galette) is an easy alternative to apple pie, and is made with puff pastry, apples, pears, and a quick orange glaze.
Do you ever have leftover puff pastry?
And this is a perfect way to use that leftover puff. Because it’s delicious, but also because you probably already have all or most of the other ingredients on hand.
What is a Crostata?
A crostata is an Italian pastry that’s a cross between a tart and a pie. If you’ve heard of the French galette— they’re basically the same thing.
Both the crostata and the galette are baked outside of a pan or mold, and are made by wrapping dough around the filling.
They’re meant to look rustic, so you don’t have to worry about adding extra decoration like on a pie. Although you certainly could if you want to.
Why Use Puff Pastry Instead of Pie Dough?
Mainly because I very rarely have leftover pie dough laying around, but I do often have leftover puff pastry.
Plus, I like the light and flaky texture of the puff here. It’s a nice contrast to the texture of the fruit, which will still have a little bite, and won’t be fully softened.
What Kind of Apples Should I Use for Apple Crostata?
Use whatever apples you have on hand! I used pink lady, but these would also be perfect with gala or honeycrisp.
Since these apples aren’t cooking long enough to break down and become extra-sweet, I’d probably avoid using extremely tart apples such as Granny Smith.
Can I Make This Apple Crostata Ahead of Time?
This pastry is best eaten within a few hours of baking.
Puff pastry doesn’t hold well, and will become soggy as it sits after baking. Since the apples and other fruit will all begin to brown after you cut them, I recommend making this apple crostata right before you want to eat it.
Want more PUFF PASTRY DESSERTS? Try these:
Apple Crostata (Galette)
- 1 apple, cored + thinly sliced
- 1 pear or quince (or substitute another apple), diced
- 1/8 cup brown sugar
- 1/2 lemon, zested + juiced
- 1/2 sheet puff pastry, cut widthwise into 2 nearly square pieces Puff pastry made with oil is usually vegan. Check the ingredients to be sure.
- 1 tsp turbinado sugar or white sugar
- 2 tsp orange marmalade
- 1 TB milk (non-dairy), optional (for a pastry wash) Non-vegan alternative: use cow milk or a beaten egg
- powdered sugar to serve, optional
- Preheat the oven to 425ºF.
- Add the apples to a mixing bowl, and the diced pear (or other fruit) in a separate bowl. Divide the brown sugar, lemon zest, and lemon juice between the two bowls. Toss the fruit in the sugar and juice.
- Drain the juice off the fruit, reserving for later.
- Line a baking sheet with parchment paper. Set the puff pastry on the paper.Note: This recipe was written for refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to 1/4" thickness, and work on a floured surface instead of parchment paper.
- Add the diced fruit to the center of the puff pastry. Layer the sliced apples concentrically over the diced fruit.
- Begin wrapping the puff around the fruit, folding the pastry over itself until the fruit is enclosed. Use your fingers to seal up any creases along the edges of the crostata.
- Brush the dough with milk, and then sprinkle the dough with turbinado or white sugar.
- Bake 15 - 20 minutes, until golden.
- While the crostata bakes, add the orange marmalade and reserved lemon juice to a small pan. Heat over medium-low heat until jam liquifies.
- Set baked crostata on a wire rack to cool. Drizzle the orange marmalade over the apples filling.
- Cool about 5 minutes before serving. Serve dusted with powdered sugar if desired.