Pâte Filo

This is also known as pâte pastis, which I learnt while in the kitchens of Pierre Koffmann. There are several different types of pastis that differ from region to region. Pastis Bourrit, which originated from the Basque region of France, is a type of brioche that is sweetened and flavoured with lemon zest and rum and typically served hot and dredged in icing sugar. Pastis from Béarn, which I use in this book, is traditionally very thin rounds of pastry, which are brushed with