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How do I get my bastilla crispy?

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I’ve been trying to make Moroccan bastilla, but the phyllo dough isn’t as crispy as I’d like. What can I do to get that perfect crispy texture?

3 Answers
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Make sure to brush each layer of phyllo dough with melted butter or oil. This helps achieve that golden, crispy texture when baked.

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Try baking the bastilla on a high heat for the last 10 minutes to ensure the top is crispy. Also, don’t forget to layer the dough with butter between sheets.

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For extra crispiness, use clarified butter instead of regular butter and bake the bastilla on a wire rack to allow air to circulate around it.

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