This golden, flaky galette combines creamy brie, crisp green apple, and a drizzle of honey for the perfect autumn appetizer — baked entirely in the air fryer. The puff pastry forms delicate layers that cradle the sweet and savory filling, creating a beautiful dish that feels both rustic and refined.
Using ready-rolled puff pastry keeps things effortless, while the air fryer delivers a perfectly browned crust in just minutes. The combination of melted brie, lightly spiced apples, and thyme is simple yet deeply satisfying — ideal for brunch, a festive starter, or even a cozy evening snack.
What makes this recipe truly clever is how it balances texture: crisp pastry, tender apples, and the luscious creaminess of warm cheese. It’s a quick show-stopper that captures all the flavors of the season.
Try it: Golden and Savoury Pumpkin Tart in the Air Fryer — A Creamy, Cheesy Fall Delight
Air Fryer Brie and Apple Galette
Ingredients
Equipment
Method
- Roll out the puff pastry and place it on parchment paper suitable for the air fryer basket.
- Slice the brie and arrange the pieces in the center, leaving space along the edges.
- Add the thinly sliced apples around the brie, slightly overlapping each piece.
- Sprinkle with a little ground cinnamon.
- Fold the pastry edges inward over the apples, leaving the brie visible. Seal the edges gently.
- Brush the edges with egg yolk.
- Air fry at 360°F (180°C) for 10–15 minutes, checking for a golden, crisp crust.
- Once cooked, drizzle with honey and garnish with fresh thyme leaves before serving.
- Best served warm. Store leftovers in an airtight container in the fridge for up to 1 day and reheat in the air fryer at 320°F (160°C).
Extra Tips
For the best texture, keep the puff pastry well chilled before assembling the galette — cold dough puffs higher and bakes more evenly. Thinly sliced apples are essential; they cook through quickly and stay tender without releasing excess moisture. When folding the pastry edges, press gently but firmly so the shape holds during air frying. It’s important not to overload the center with too much cheese or fruit, or the base may turn soggy. Once golden and crisp, let the galette rest for a couple of minutes before slicing; this allows the melted brie to settle slightly, giving cleaner cuts. Finish with honey and thyme only after cooking so their aroma stays fresh and vibrant.
Since 2012, I’ve been sharing life through the things I love most — cooking, traveling, observing, and writing. I do it with the curiosity of someone who’s always learning, and the joy of sharing something real and heartfelt
