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...
- 500 g flour
- 4 tablespoons of sunflower oil
- 1 egg
- 3 apples
- 200 g sugar
- 2 sachets of vanilla sugar
- 1 pinch of salt
- 250 ml 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
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.
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.
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.
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.