Apple Croustade

Apple Croustade

This classic French apple dessert was first created in south western France. It is made with layers of paper thin phyllo pastry which encases delicious apples.

Traditionally, orange blossom water and cinnamon are used in this dessert, but I didn’t use either.

The Croustade is considered a bit more than just a dessert, it’s more in tune with the cultural heritage of France where women stood around for hours rolling out the pastry till it was paper thin, and, fine enough to be a bride’s veil.



  • 8 sheets of phyllo pastry
  • 2 tblsp brandy
  • 7 green apples, peeled, cored and sliced
  • 120 gr sugar
  • 100 gr butter
  • Pinch of salt
Apple Croustade
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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