Molasses Walnut Galette a no-fail pie for the pastry-challenged

Servings: 4-6 serving(s)

Prep time: 25 minutes

Total time: 65 minutes

Cooking time: 40 minutes

Take me to the recipe

molasses walnut galette

If you struggle with pastry this pie will make you feel like a hero.

My mom is a pastry wizard. Her pies are always perfectly crimped and she can manage any type of top crust, especially lattice. Her pies are as lovely as they are delicious.

I, on the other hand, have no pastry talent. I can make a tasty pastry but can’t manage anything fiddly with it. That’s why I am a galette queen. Galettes are simply freeform pies where you fold the pastry partway over the filling. There’s nothing fiddly about them. They’re beautifully rustic looking and equally delicious as a classic two-crust pie.

molasses walnut galette

This walnut galette is reminiscent of a butter tart. The filling is rich but there isn’t too much of it and there is just the right amount of walnuts to balance the sweet.  The whole grain crust is the perfect wrapper for the silky, nutty filling.

This recipe is especially easy because you bake it in a spring form pan so the galette holds its shape. The flaky whole grain pastry can be made in the food processor or by hand.

molasses walnut galette

Molasses Walnut Galette Recipe

Slightly adapted from Food & Wine magazine


  • ¾ cup flour
  • ½ cup whole wheat pastry flour or whole wheat flour.
  • 10 Tbsp. cold butter, cubed (1/2 cup + 2 Tbsp.)
  • ¼ cup ice water


  • 2 cups walnut halves
  • ¼ cup butter
  • ½ cup light brown sugar
  • ½ cup Crosby’s Fancy Molasses
  • 1 tsp. vanilla extract
  • ½ tsp. orange zest
  • 2 large eggs, lightly beaten

To make the crust:

  1. In a food processor pulse the flour with the butter and pulse until it resembles coarse meal.  Pour in the ice water and pulse until the dough starts to come together.  Gather into a ball and flatten into a disk. Refrigerate for at least an hour.
  2. On a lightly-floured surface roll the dough into a 14” round and fit it into a 10” spring form pan. (The dough should come halfway up the sides.)
  3. Put it in the fridge while you make the filling.

To make the filling and assemble the tart:

  1. Preheat the oven to 375 F.
  2. In a medium saucepan melt the butter over low heat. Whisk in the brown sugar and molasses and stir until dissolved.
  3. Remove from heat and add vanilla, orange zest and a pinch of salt.
  4. Whisk in the eggs.
  5. Spread the walnut halves over the bottom of the chilled pastry. Pour over the butter-sugar mixture.
  6. Gently fold the pastry edges over the filling in an overlapping pattern.
  7. Bake for 40 minutes until filling is set and crust is browned.


Molasses Apple Dumplings in Sticky Toffee Sauce

Servings: 8 serving(s)

Prep time: 30 minutes

Total time: 1 hours 15 minutes

Cooking time: 45 minutes

Take me to the recipe

Crisp on the outside, a little soft in the middle, and sticky all over, molasses apple dumplings taste of everything that is wonderful about fall.

Molasses apple dumplings in a sticky molasses toffee sauce

Adjusting to true autumn weather can be tough. I had to scrape ice off my windshield this morning and our rush to catch the school bus at 7:30 a.m. didn’t leave time for dealing with ice on the windshield.

molasses apple dumplings in a sticky molasses toffee sauce

It was a shock, like a bonk on the head.

That, my friends, was s a turning point for me. It’s time to put my summer clothes away and go hunting for my fall jacket.

On a happy note, it is also my cue to shift my cooking from summer to fall.

There is no way I can lament the passing of another summer when I’m devouring one of these molasses apple dumplings.  Crisp on the outside, a little soft in the middle and sticky all over, they taste of everything that is wonderful about fall.

Molasses apple dumplings in a sticky molasses toffee sauce

 Don’t let the ingredient list make you think that these are dumplings are difficult. They really aren’t that fiddly at all. View the images below for the pastry wrapping steps.

Molasses Apple dumplings in Sticky Toffee Sauce

Adapted from an old recipe of my mom’s and one from The Brown Eyed Baker blog

For the pastry:

  • 2 cups flour (I use half whole wheat pastry flour)
  • ½  tsp. salt
  • 1 cup cold butter, cubed
  • 1/3 to ½ cup ice water

For the apples

  • 8 medium apples, peeled and cored
  • 8 tsp. butter (divided)
  • Cinnamon sugar (2 tsp. cinnamon mixed with 7 tsp. sugar)

For the sauce:

  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup maple syrup
  • 2/3 cup cider
  • ½ cup butter
  • ½ cup brown sugar


To make the pastry:

  1. Place the flour and salt in a food processor and pulse to combine.
  2. Add the cubed butter and pulse until butter is chopped into pea-sized pieces.
  3. Add the water (beginning with 1/3 cup) and pulse until dough begins to come together. Add more water if necessary.
  4. Scrape dough onto the counter and gather into a ball. Pat into a disk and refrigerate for at least 30 minutes.

To make the sauce:

  1. Combine all ingredients in a pot and bring to a gentle simmer. Stir until sugar has dissolved and remove from heat.

 To assemble:

  1. Line a 9”x13” pan with parchment paper.
  2. Cut dough into 8 pieces and roll each piece into a 7” square (it needn’t be perfect.)
  3. Plunk an apple in the middle if the pastry square. Place a tsp. of butter in the core, followed by about one tsp. of cinnamon sugar.
  4. Wrap the pastry around the apple like you’re wrapping a present, pinching dough together to seal.
  5. Place apples in the prepared pan.
  6. Drizzle with the sauce.
  7. Bake at 350 F for 45-50 minutes, until the apples feel soft-ish.
  8. Remove to plates, drizzle with pan sauces.
  9. Best eaten while warm









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