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A golden-brown salted maple pecan galette with glossy caramelized filling and flaky folded crust, served with cinnamon whipped cream.

Salted Maple Pecan Galette with Cinnamon Whipped Cream

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  • Author: Caitlin
  • Total Time: 1 hour
  • Yield: Serves 6
  • Diet: Gluten Free

Description

This rustic Salted Maple Pecan Galette combines flaky, buttery crust with a maple-sweetened pecan filling and a hint of sea salt, all finished with cinnamon whipped cream for the perfect fall dessert.

Ingredients

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GLUTEN-FREE PASTRY

  • 1 1/4 cups gluten-free 1:1 flour blend (Cup4Cup or King Arthur Measure-for-Measure recommended)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon Redmond Real Salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 egg yolk (adds richness and helps bind the dough)
  • 2 – 3 tablespoons ice water, as needed
  • 1/2 teaspoon apple cider vinegar

MAPLE PECAN FILLING

  • 3/4 cup pure maple syrup
  • 1/3 cup light brown sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon Redmond Real Salt
  • 1 tablespoon gluten-free flour (same as above)
  • 1 1/2 cups pecan halves (you can roughly chop if you’d like)

ASSEMBLY

  • 1 egg, lightly beaten (for egg wash)

CINNAMON WHIPPED CREAM

  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
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Instructions

  1. Prepare the Gluten-Free Dough : In a large bowl, whisk together flour, sugar, and salt. Using a pastry cutter or your fingertips, cut in cold butter until the mixture forms pea-sized crumbs. Stir in egg yolk, vinegar, and ice water, adding just enough to bring the dough together. Shape into a disk, wrap tightly, and refrigerate for at least 45 minutes (up to 2 days).
  2. Make the Filling : In a small saucepan, melt butter over medium heat. Add maple syrup, brown sugar, vanilla, salt, and flour. Whisk until thickened and glossy, about 3 – 4 minutes. Stir in chopped pecans and let cool slightly.
  3. Assemble the Galette : Preheat the oven to 375℉. Roll chilled dough between two sheets of parchment paper into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spoon filling into the center, leaving a 2-inch border. Fold edges gently over the filling, pleating as needed. Brush with egg wash, and bake for 35 – 40 minutes until golden and bubbling.
  4. Make the Cinnamon Whipped Cream : In a chilled bowl, whisk heavy cream, powdered sugar, cinnamon, and vanilla until soft peaks form. Refrigerate until ready to serve.
  5. Finish & Serve : Cool galette for at least 20 minutes before slicing. Sprinkle with flaky sea salt, and if desired, drizzle with a touch of maple syrup or leftover filling for added depth. Serve warm or at room temperature with a generous dollop of cinnamon whipped cream.

Equipment

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Find it online: https://fittoentertain.com/salted-maple-pecan-galette-with-cinnamon-whipped-cream/