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Filo Paste
Preparation info
- Makes
650
g - Difficulty
Easy
Appears in
Published 1985
This pastry - the only one used in Cuisine Naturelle recipes - is here made without oil or butter. It must be rolled extremely thin, and when baked is crisp and light.
Ingredients
Method
- Sieve the flour, cornflour and salt together into a bowl. Make a well in the centre.
- Put about half the water into the well, and gradually draw the flour into the water, mixing smoothly and evenly. Add the remaining water and mix until the dough is smooth and does not stick to the hands.
- Cover the dough with a damp cloth and leave to rest for 1-2 hours