Have you ever tried making filo pastry? It’s not as hard as it sounds.
Completely different to the sheets you buy a packet, it is tender and chewy, not papery or dry. Cool, flavourful and soft, but still thin and delicate, it is a revelation.
I run it (very untraditionally) through a pasta machine to make wafer-thin, translucent sheets. Have had good results with whole wheat too. It is very forgiving to work with – any holes in the pastry don’t matter once everything’s rolled up.
Wrap around cooked veggies and cheese for the most delicious of pastries and pies.
Tutorial and lots of recipes to get you started
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Hello
I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.