Gozette à la crème and appelflap

Gozettes are known all over Belgium; in Flanders they used to use leftover vlaai pastry, but these days they use puff pastry, while in Wallonia they use enriched dough for their gozettes or gozå. They can be filled with apple compote to make appelflappen, or with cherries, apricot or – my favourite – custard cream. We always buy gozette à la crème when we visit Dinant where a bakery sells the best flamiche, mastelles and gozettes, which makes a perf