Petite apple croustades from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 253) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on November 07, 2018

    Cute presentation and I thought the flavour of the filling was fine but was disappointed that none of the caramel came through. I served them with creme anglaise and vanilla cranberry sorbet but as they weren't very sweet, I think a drizzle of salted caramel would have been good instead. I personally didn't care for the relatively large pouf of pastry on the top and would use shorter pyllo strips if I were to make this (or something like it) again.

  • Astrid5555 on January 10, 2015

    These are amazing! Contrary to my expectations they were actually very quick to make (only 1 hour total time required before actually being able to eat them - they are delicious still warm). I used 3 small apples, which weighed only half than needed in the recipe and I had more than enough filling for 6 croustades (however my muffin tin is not that deep). A winner!

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Reviews about this recipe

  • Tasting Table

    The resulting pastry delivers a pure and satisfying apple experience; it's also delicately textured, generously buttery and slightly boozy. You could skip the Armagnac, but I wouldn't.

    Full review
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