Le Pastis Quercynois

Apples in filo pastry

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


For the pastry

  • 2 eggs
  • 125 ml (4 fl oz) milk, slightly heated


The pastry must be prepared in advance and then put to rest for 2½–3 hours before it is pulled out. In a large bowl mix the eggs, the warmed milk and water mixture, and the salt, before tipping in all the flour and blending it with a fork. When it is well blended, turn in the oil and then start to knead the paste very thoroughly with the fingers, working it round the bowl, folding and turning i