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.
