Thursday, April 28, 2011

Cortadillos of filo pastry

The pastry kitchen is used in both sweet as Salla. It looks like a puff, but who tastes without knowing what it says is always the same: - But what kind of pastry you prepared today? This is terrific It is much more subtle and crisp a hojladre. This is a very thin almost transparent mass, which looks like tissue paper but its texture is different and it's easy to find in any supermarket.

It is widely used in Eastern Mediterranean cuisine Ingredients: 10 sheets of pasta hair filo250 ángel70 g g sugar 70 g almond ralladamantequilla melted Preparation: While working the pastry is important to be the shortest possible time exposed to air . So, once you open the package, you should always be covered with a damp towel or transparent film was removed from the fridge a while before working and melted butter in the microwave.

You put a sheet of pasta on the work surface is painted with melted butter, place another layer and sprinkle with a little sugar and almond to have a touch more crisp strokes are going interleaved sheets with butter and sprinkled with sugar and almonds. When you have placed 5 layers, spreading over them a thin layer of angel hair, and new layers are sandwiched with almond butter and sugar.

After the last layer, sprinkle sugar and almonds before baking is cut with a sharp knife or pizza cutter, and bake at 180 degrees for about 12 minutes, or until they turn golden brown

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