Casgon Pastis made of
– filo pastry
– apples
– alcohol
Typical dessert from the south west of France: it consists of a very thin pastry and the inside is filled with apples which will slightly caramelise when cooked with the addition of butter and sugar.
Material used
– Aluminium tray
– Filo pastry sheets
Pastis Gascon
– 10 sheets of filo pastry
– 700 to 750g of apples (Golden type)
– 100g sugar
– 80g of butter
– 5cl of alcohol (Armagnac, calvados…)
– Vanilla
+
– Melted butter / powdered sugar
Fry about 700g of sliced apples in a pan with powdered sugar (100g), vanilla and butter (80g). Add 5 cl of Armagnac at the end of the cooking time. Cover and set aside.
Butter 3 sheets of filo pastry with a brush, sprinkle them lightly with caster sugar and place them in your tray. Add half of the apples (about 350g), draining them (keep the syrup).
Butter 3 sheets of filo pastry with a brush, sprinkle them lightly with caster sugar and place them in your tray. Add half of the apples (about 350g), draining them (keep the syrup).
Fold over the ends of the filo sheets again. Finally, butter 4 sheets by folding them roughly and placing them on top of each other.
Bake at 180°C for about 20 minutes. Cover with the remaining syrup (apple cooking juice) when you leave the oven.
Serve warm.
