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How do I get the perfect crispy texture on Moroccan bastilla?

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I tried making bastilla, but the phyllo dough didn’t get as crispy as I wanted. Does anyone have tips for getting that perfect crunchy top?

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Brush each layer of phyllo dough generously with melted butter or oil. Make sure the oven is preheated properly and bake at a high temperature for maximum crispiness.

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To achieve that crispy texture, layer the phyllo with melted butter, and bake it at a high temperature. Also, try using a convection setting on your oven for better airflow.

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For extra crispy bastilla, make sure to brush both sides of the phyllo dough with melted butter. Bake it until golden brown, and finish under the broiler for a few seconds.

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