Technical Stages :

• Peel, seed and dice the apples in a pot. Add the sugar, raisins, vanilla and calvados to taste.
• Let the puree cook over low heat.
• The cooking process must be slow and homogeneous.
• When finished, it is important that all the liquid has evaporated.
• Fold the filo sheets a couple of time and cut the ends.
• Put them two by two in slightly greased ramequins. Cover with another ramequin to give it a shape and to start making it dry.
• Just before serving, remove the second ramequin. The dough is dry and the filo holds itself.
• Sprinkle the croustadin with icing sugar.
• Fill up with apple puree.
• Cover with the remaining dough. Sprinkle again with icing sugar.
• Bake in really warm oven (250°C or 482°F). Beware, it bakes very quickly. Just wait for the dough to become golden. It can take from 30 seconds to 2 minutes according to the temperature of the oven.
• The dough gets a golden color and the sugar melts.
• When ready, take out of the oven.
• Sprinkle one last time with the icing sugar.
• Put some custard in a plate and gently unmold the croustadin on top of it. Serve immediately.