Although you can find it throughout the year on Galician tables, this recipe for filloas is very typical in festivals this time of year. Filloas are easy to prepare and make for a delicious dessert. Although it is designed specifically for dessert, you can fill filloas with any ingredient, chorizo for example, making it a savoury dish. We will be using water for this recipe although many Galician houses use meat broth or blood. Whatever you decide, the result will be delicious!
500 ml whole milk
200 g flour
200 ml water
1 tablespoon sugar
1 piece of bacon fat
Preparation for filloas with milk
Begin by whisking the eggs in a bowl.
Later add the milk, water, and salt. Whisk until all of the ingredients are blended well together.
Afterwards, add the flour, little by little, to avoid creating lumps. You can also do this easier with an electric mixer.
Next, heat up a pan, greasing it with the bacon fat on a fork.
Add a small spoonful of dough to the pan. It is essential that the filloas are thin which can be achieved by putting the dough in the corner of the pan and making circles to spread it throughout the pan to avoid making it too thick in the middle.
Once we see the edges separating from the pan, lightly flip the filloa to the other side, being careful not to toast either side too much.
As you make the filloas, stack them on top of each other to maintain the heat. One option is to add a little sugar between each filloa, thus melting like syrup.
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