Also called "eel" by our grandmothers from the Causses du Quercy, this succulent dessert made from dough and apples is a real treat.
Prep time 2 hours
Cook time 1 time
Level Difficult
Portions 8 people
In the Lot, you will find some on the market of Cahors with the Pastis workshop in Aujols, the 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...
1
Production of Pastis Quercynois
Occitanie Region - M. Valette
The preparation :
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, let it rest for 1 hour.
2
Production of Pastis Quercynois
Occitanie Region - M. Valette
Roll out the dough :
Spread a large thick sheet on a large table, ideally 2 meters and flour.
Place the dough on the sheet in the center and stretch it gently with the pulp of your fingers.
When the paste is thin and translucent, let it dry.
Trim the curled edges.
3
Production of Pastis Quercynois
Occitanie Region - M. Valette
Fill the dough:
When the dough has dried a little, literally throw the oil and brandy by hand over it and place the previously peeled apple quarters on it.
Add the sugar on top.
Roll the dough lengthwise then form a snail.
Put the whole thing in a round mould.
4
Production of Pastis Quercynois
Occitanie Region - M. Valette
The cooking :
Bake for 1 hour at 210°C. It is possible to add aluminum foil on top at the end of cooking to prevent the pastis from coloring too much.
The recipe in video
Production of Pastis Quercynois
Occitanie Region - M. Valette
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