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Epicurious
Gourmet

Caramel Apple Pastis

By Lillian Chou

3.4

(12)

A slice of caramel apple pastis on a white plate.
Photo by Sang An

This beautiful pastis — a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco — makes an impressive holiday dessert.

Cooks' Note

Apples can be cooked and caramel made 3 days ahead and chilled separately, covered.

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