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 to prevent the puree from sticking to the pot and burn.

If you wish, you can prepare your puree by mixing half apples and half pears. The cooking will be longer though as the pears will give away more water.

When finished, it is important that all the liquid has evaporated. The puree will have a nice golden color.

Fold the filo sheets a couple of time and cut the ends.

Reopen the sheets.

Put them two by two in slightly greased ramequins. Cover with another ramequin to give it a shape and to start making it dry.

Put the remaining dough on the top ramequin. Put in a ball, like a ribbon on top of a present.

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 the puree with the dough ribbon. Sprinkle again with icing sugar.

Bake in really warm oven (250°C or 482°F). Beware, it bakes very quickly. Just wait that dough becomes golden. It can take 30 seconds to 2 minutes according to the temperature of the oven.

The dough gets a golden color and the sugar melts.

When ready, remove from the oven.

Sprinkle one last time with icing sugar.

Put some custard in a plate and gently unmold the croustadin on top of it. Serve immediately. If you have some problems unmolding, you can serve the croustadin in the ramequin, with the custard aside in a sauce pan.

Bon Appétit !!!