Apple Galettes with Spelt Flour

Prepare the rustic pastry

In a bowl, combine Bartolini Spelt Flour, all-purpose flour, sugar, and salt.
Add the diced cold butter and work quickly until the mixture becomes sandy in texture.

Gradually add the cold water and knead just until a compact dough forms.
Wrap it in plastic wrap and let it rest in the refrigerator for at least 40 minutes.

Prepare the filling

Cut the apples into wedges (not too thin) and season them with brown sugar, lemon juice, honey, cornstarch, and hazelnuts.

Mix gently and let rest for about 10 minutes.

Shape the galette

Roll out the dough on parchment paper into a circular shape, about 3–4 mm thick.

Arrange the apples in the center, leaving a 4–5 cm border around the edge.
Fold the edges inward in a rustic, free-form style.

Sprinkle with a little brown sugar and add a few extra hazelnuts on top.

For an even more golden and fragrant crust, lightly brush the edges with a drizzle of Bartolini Extra Virgin Olive Oil before baking.

Bake in a static oven at 180°C (350°F) for 40–45 minutes, until the crust is golden and the filling is tender.

Final touch

Served warm, with a drizzle of honey or simply as it is, this galette captures the aroma of baked apples and the rustic character of spelt.

A dessert made of simplicity, balance, and genuine ingredients — just the way we like it.

Enjoy from Valnerina 🍎