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1
Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
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2
Unfold the sheets of puff pastry and cut each sheet into quarters.
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3
Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
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4
Peel the apples and cut them in half through the stems.
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5
Remove the stems and cores with a sharp knife and a melon baler.
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6
Slice the apples crosswise in 1/4-inch-thick slices.
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7
Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side.
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8
Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
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9
Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown.
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10
Rotate the pan once during cooking.
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11
If the pastry puffs up in one area, cut a little slit with a knife to let the air out.
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12
Don't worry!
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13
The apple juices will burn in the pan but the galettes will be fine!
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14
When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture.
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15
Loosen the galettes with a metal spatula so they don't stick to the paper.
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16
Allow to cool and serve warm or at room temperature.
