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Croustade aux Pommes
- Makes
6
- Difficulty
Easy
By William Curley and Suzue Curley
Published 2014
This is a regional speciality of Gers, Toulouse and Couserans from the Gascony region of France. Pierre Koffmann grew up in Gascony so it comes as no surprise that I learnt this delicacy in the kitchen at La Tante Claire; it was one of their most famous desserts. I had never seen filo being made before - it was amazing to see someone go to such lengths to create pastry. It was worth it though, as the flavour difference was unimaginable. Handmade filo is light, crisp and buttery a stark cont
Ingredients
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