Tuesdays with Dorie BCM: Petite Apple Croustades

October 22, 2019 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 5 Comments
Tags: baking, fruit, galette

Wow– I am just going to brag and say that my Petite Apple Croustades came out so beautifully! I was totally not expecting that. Working with phyllo dough (the “crust” for these) always makes me a bit crazed because I refuse to cover it or handle it gently. I go fast and messy…so I usually expect the results to look messy, too. Instead of raggedy wads, I opened the oven to find perfectly bronzed and frilly apple-phyllo bundles looking out at me. Why, hello there!

Each croustade is made from six strips of buttered and sugared phyllo arranged in a muffin tin. I can see the assembly work being a bit tedious, but I only made two of them, so it wasn’t a big deal. And the mess I made was fairly small, haha. Add in a filling of caramelized cooked apples (I soaked raisins in Grand Marnier and put them in, too), twist up the overlapping phyllo strips around it and you’re good to bake. I had a little filling left over that, along with some caramel ice cream, I spooned on the side. A perfect fall dessert.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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This IS the perfect fall dessert (but yes, so fussy!). Yours are gorgeous!

Comment by Mardi (eat. live. travel. write.)— October 22, 2019 #

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The bake and the plating is beautiful! Love the little side of apples and the ice cream. Makes me want to make these again.

Comment by Type & Cakes— October 22, 2019 #

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Yum ice cream, we did that too. We loved these even though they were tedious.

Comment by Diane Zwang— October 22, 2019 #

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Perfectly bronzed and utterly gorgeous I would say. Fast and messy sounds like a great technique based on your results. I will try to copy that next time I try my hand at these. Love the look of yours.

Comment by Summer— October 23, 2019 #

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Perfection!

Comment by isthisakeeper— October 27, 2019 #

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