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How do I get the right texture when making bastilla?

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Whenever I make bastilla, the pastry turns out either too soggy or too dry. How can I get that perfect crispy texture?

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Brush the pastry layers with melted butter or oil, but be careful not to overdo it. Bake until golden brown and crispy, making sure to avoid excess moisture in the filling.

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For a crispy bastilla, use phyllo dough and brush each layer lightly with butter. Bake the pie in a hot oven, and let it rest for a few minutes after baking to set.

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Ensure the filling isn’t too wet by draining any excess liquid before assembling the bastilla. Bake at a high temperature to ensure the pastry layers turn out crispy.

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