A few words about dough phyllo. The site already has the recipe of this test. But it is very time-consuming process, it is easier to buy the dough at the store if it is sold. If not, go to the kitchen to make this dough :)) Actually, dough is very thin, almost transparent. It is made from flour, water, salt and vegetable (olive oil). There are a variety test, where it is done without oil, only from flour, water and salt. The taste is fresh, so you can cook with it and salt, have sweet cakes, filling with your favorite stuffing.

Today we will stuff it with stuffing made from apples. To do this, the apples need to be peeled and serdtsevini, and then cut into medium or even small cubes.

In a frying pan, melt 10 g of butter, add the apples and sugar.

I chose this recipe for sugar "Mistral - small".

Stew the apples for 2-3 minutes until soft, add the Calvados (this alcohol is made on the basis of apples). Evaporate about 1 minute. Turn off the heat and cool slightly filling. Calvados can be replaced by cognac, Armagnac, rum. If nothing, you can just add vanilla or nothing at all, is also very tasty!

To prepare croustade we will be in portion cups. As Filo pastry is sold here round layers, I cut them into 4 equal pieces to make them fit into molds. The remaining 10 g of butter to melt and thoroughly lubricate each piece of dough with oil. The remaining dough immediately, cover with a damp towel, as the dough dries very quickly outdoors.

So, in the tins, put a piece of dough, brush with butter. The dough should hang from the edges. Put the filling. Then put the second layer of dough, stuffed with apples.

And cover all this with a third layer of dough. The edges of the top of the dough as would stick on the edges to the form to hold the shape. Hanging from the edges of the top make a beautiful "skirt". Grease the top of the puffs with oil. Heat the oven to 180 degrees. Bake puffs for about 15-20 min. until lightly Golden brown, the dough should be crispy on top. Slightly cool, sprinkle with powdered sugar. To bring to the table!