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Somewhere between a pie, a tart and a filo pie, the ‘pastis gascon’ is a deliciously fruity, crunchy dessert. Here, we have reinvented it Pink Lady…
Somewhere between a pie, a tart and a filo pie, the ‘pastis gascon’ is a deliciously fruity, crunchy dessert. Here, we have reinvented it Pink Lady® style, in individual portions served with spiced syrup and sprinkled with crushed pistachios and fresh mint, for a crunchy, refreshing touch! This original idea will surprise your guests!
Ingredients
Prepare the apples
- 5 Pink Lady® apples
- 1 half lemon
- 20 g butter
- 40 g golden cane sugar
- 4 tbsp Armagnac (optional)
For the filo pastry
- 100 g butter
- 2 packets vanilla sugar
- 1 packet filo pastry
- 5 tbsp any flavourless oil
For the spiced syrup
- 100 ml water
- 100 g golden cane sugar
- 1 A quarter of a tsp / 1/4 tsp mixed spice
To assemble
- 10 fresh mint leaves
- 2 tbsp shelled pistachios
Stages
Prepare the apples
For the filo pastry
For the spiced syrup
To assemble
- Preheat the oven to 180°C.
- Melt 20 g butter over a low heat.
- With the aid of an apple-corer, core 5 Pink Lady® apples.
- Cut the Pink Lady® apples into slices, leaving the skin on. Sprinkle with a little lemon juice to prevent the apple turning brown.
- Lay the slices of apple on a baking sheet lined with greaseproof paper.
- Brush the apples with melted butter, sprinkle with golden caster sugar and add a little Armagnac.
- Bake for ten minutes until golden. Take out of the oven and set aside.
- Preheat the oven to 180 °C.
- Pour the oil into a saucepan with 100 g of butter and allow to melt over a low heat.
- Using a circular cookie cutter of about 8 cm in diameter, cut out 72 circles (fold the filo sheets over three times to cut out 6 circles at a time).
- Brush the circles with a mixture of butter/oil and sprinkle with vanilla sugar.
- Bake the filo circles in the oven until golden, about 4 minutes.
- Heat the sugar, water and spice mix together. Turn down the heat to keep the mixture at a gentle simmer. Continue to cook until the mixture becomes syrupy. Set aside.
- Preheat the oven to 180 °C.
- Crush the pistachios.
- Chop the fresh mint leaves.
- Just before serving, build the mini pastis starting with three filo circles, followed by a slice of caramelised apple. Repeat three times.
- Sprinkle the pastis with a little of the spiced syrup.
- Bake for 5 minutes in order to reheat the pastis.
- Sprinkle with pistachios and fresh mint and serve immediately.
Pink Lady® top tip
If you don’t have a cookie cutter, use a small bowl or cup to cut out your circles!
Do you like this recipe?
Try it, and share your photos on Instagram with the hashtag #pinkchefs
