pastis gascon or croustade
pastis gascon or croustade
Ingredients for 6 little ones:
3 apples peeled,and thinly sliced
6 tablespoon armagnac or calvados)
3 tablespoons butter
fillo dough 12*12 cm. thawed
6 tablespoon sugar & 1 sachet vanilla sugar, mixed
lemon zest
bakingpaper & 6 egg baking rings (10 cm diameter) brushed with butter
evening before:
marinate apples in Armagnac (or calvados).
next morning:
lay out the fillo dough on your workspace and brush with butter, both sides.
drape one sheet of the fillo over the egg ring with the edges hanging over the sides evenly and put a bit sugar on it
continue to do this with additional sheets of the dough, turning each so that the sheets overlap a bit in the middle and overhang the egg baking rings all around.
Dont forget to dust with sugar again. (reserving 1 sheet for the top of each ring)
strain apples and discard armagnac.
put appleslices in the rings and sprinkle the apples with 1 teaspoon lemon zest each.
fold the hanging edges of the pastry over the apples and fold the remaining sheet of pastry in
sugar again.
¾ h before needed:
preheat oven at 190°C bake for 30-35 minutes, until the top is golden.
serve warm.