I miss filo!
I think that I have eventually managed to make reasonably good shortcrust and flakey (ish) pastry through a lot of trial and error. However, filo remains undoable. Even with gluten, which adds an elasticity to the dough which allows it to be stretched very thin, it is very tricky to make.
My husband comes from a Lebanese family and filo pastry features a lot in middle eastern cooking. Whether it’s spinach and feta parcels or sweet and sickly baklava, I feel we are missing out.
My endeavour to find gluten free filo pastry will continue!
My favourite short crust and ruff puff pastry recipes can be found on my website.