Pastis with Apples

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Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in

By Paula Wolfert

Published 2003

  • About

The dessert called pastis, a specialty of the Landes, a region in France not far from the Pyrenees and Spain, is closely related to the tourtière, an other regional dessert from Quercy. Both desserts are made with a version of phyllo dough baked up crisp and paper thin. The filling for this pastis is made of apples deeply flavored with vanilla, rum, Armagnac, and grated lemon zest, a wonderful combination very typical of the region.

The dessert is especially delicious