In the Lot, you will find some on the Cahors market with the Pastis workshop in Aujols, Pastis d'Elise in Douelle, Lou pastis quercynois in Saint-Cirq Lapopie and many others!
It takes many hours to make a pastis and a know-how...
Our grandmothers passed it on to us, we share their recipe with you...
- 500g of flour
- 4 tablespoons of sunflower oil
- 1 egg
- 3 apples
- 200g sugar
- 2 sachets of vanilla sugar
- 1 pinch of salt
- 250ml of water
- Half a bowl of sunflower oil
- 4 tablespoons brandy or other
- A (very) large table
- A (very) large sheet
- A round mold
Step by step recipe
Make a well in the flour to add the egg, salt and 4 tablespoons of sunflower oil. Stir and take flour little by little while turning. Add water and stir (be careful not to mix). When the dough is homogeneous and smooth, leave for 1 hour.
Spread a large thick sheet on a large table, ideally 2m and flour. Place the dough on the sheet in the center and gently stretch with the fingertips. When the paste is thin and translucent, let it dry. Trim the curled edges.
When the dough has dried out a bit, literally drizzle the oil by hand over it and throw in the apple wedges. Throw the sugar on top. Roll up and make a snail. Put in a round mold.
Cooking 1 hour, thermostat 7. You can add aluminum foil on top at the end of cooking to prevent it from coloring too much.