This week’s Tuesdays with Dorie recipe from Baking Chez Moi is a great way to showcase apples when they are in season. The recipe only has a few ingredients but it a little complicated and fussy to make as it basically involves constructing little parcels for the apples made out of phyllo pastry brushed with butter and sugar. This version is made in muffin tins (so yeah, it’s fiddly cutting and arranging all those strips of phyllo!).
In Southwest France, a croustade is a large, not individual sized, dessert that’s made from hand-pulled phyllo and filled with apples and Armagnac and it’s pretty impressive – I’ve seen it made from scratch (even the phyllo!) and it’s absolutely gorgeous!
(this was taken at the Musée du Foie Gras – Souleilles in Frespech in Southwest France)
I actually think I might have preferred making a full-sized dessert as the cutting of the phyllo and layering etc… was fairly time-consuming (and I only made 4 croustades, can’t imagine making lots of smaller ones!). Also, what does everyone do with leftover phyllo pastry? I find I can only buy it in large packages and it’s impossible to thaw just a few sheets at a time…
Get the recipe for Dorie Greenspan’s Petite Apple Croustades on page 253 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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