"Apple pie has a French cousin, and its name is pastis Gascon. Hailing from Gascony in southwestern France, it is the meeting of several divine things: Apples, Armagnac and phyllo. Pastis Gascon is apple pie's French cousin, and this crown of golden pastry makes a beautiful centerpiece. It's the meeting of three delicious things: apples, armagnac and phyllo pastry. And it's all tied together with lots of butter."
"Instead of pie dough, sheets of phyllo are brushed generously with butter, scattered with sugar and loosely scrunched into the tin. The apples are piled into the center, then capped with more ruffled phyllo, building height and drama as it bakes. When it comes out the oven, it will be deeply golden and audibly crisp. Apple pie has a French cousin, and its name is pastis Gascon. Hailing from Gascony in southwestern France, it is the meeting of several divine things: Apples, Armagnac and phyllo."
Pastis Gascon originates in Gascony in southwestern France and combines apples, Armagnac and phyllo pastry. The dessert replaces pie dough with sheets of phyllo that are brushed generously with butter and scattered with sugar. The phyllo sheets are loosely scrunched into a tin to create a ruffled base. Apples are piled into the center and then capped with additional ruffled phyllo to build height and drama while baking. The baking process yields a deeply golden, audibly crisp crown of pastry. The result is a buttery, crisp apple centerpiece that showcases Armagnac and layered phyllo texture.
Read at www.nytimes.com
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