Which sugar is used in pastry more often, white or brown?
For a short answer, I recommend using brown sugar in your case.

Brown sugar has more of it's own flavour, while white sugar is very plain, so when you ask "which one give more taste", you probably want brown. Brown sugar tastes this way because it contains molasses (a juice from the sugarcane). 

An alternative to brown cane sugar is "raw sugar" (also known as "natural brown sugar", "whole sugar", or "unrefined sugar"). There are also similar sugars not made with sugarcane, such as maple sugar and coconut sugar.

There may be cases where you don't want the molasses to interfere with the other flavours (such as chocolate). You can use white sugar, while golden sugar (or light brown sugar) is in-between. However, I personally prefer brown sugar in most pastries. It works very well with cinnamon, apples, and raisins. You can also add additional molasses if you want the brown sugar to taste stronger.