Comfort by Candice Brown

Author:Candice Brown
Language: eng
Format: epub
ISBN: 9781473552050
Publisher: Ebury Publishing

If you are making your own filo, sift the flour and salt into the bowl of a free-standing electric mixer fitted with a dough hook and make a well in the centre. Mix together the oil and warm water. Turn the mixer on to slow speed and slowly pour in the water/oil mix. Continue mixing on slow speed to bring the ingredients together, then turn up to medium speed and mix/knead for 6–7 minutes until the dough is smooth and stretchy. While you are mixing, add either more warm water or more flour if the dough is too wet or too dry to come together. Wrap the dough in cling film and leave to rest in a cool place for at least 30 minutes.

For the caramel, melt the butter with the brown sugar in a large saucepan over a medium heat, swirling the mixture in the pan to prevent sticking. When the sugar has dissolved, allow the mixture to bubble and froth until it turns to a golden caramel colour. Add the dark chocolate and remove from the heat, then pour in the double cream and whisk thoroughly. Add the salt and stir through. Transfer to a bowl, then place in the fridge to cool and thicken.

Now return to the filo. Divide the dough into 8–10 pieces. (Keep the pieces covered with cling film to prevent them from drying out.) Turn a pasta machine to its widest setting, then feed one piece of filo dough through. Repeat the rolling, each time turning down the setting by a notch. After four or five times through the rollers, lay the pastry sheet flat and dust with cornflour before continuing with the rolling. When the sheet of filo is the perfect thinness (0.5mm/setting 9), lay it on a baking sheet. Immediately cover with a slightly dampened tea towel or cling film to prevent it from drying out.

Repeat the rolling with a second piece of pastry. Dust the first filo sheet with cornflour, then lay the second sheet on top. Cover this with the damp tea towel or cling film. Continue in this way until you’ve used all the pastry, dusting with cornflour between each layer and always covering with the tea towel or cling film.

If using shop-bought filo, unwrap and separate the sheets, then cover with a damp tea towel. Leave to warm up to room temperature.

Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4). Lightly grease a 12-hole muffin tin.

Cut each sheet of handmade or shop-bought filo into 10 × 10cm squares (four or five squares per hole of the muffin tin is perfect, which means you need to cut 48–60 squares in total). Push a square into each hole of the muffin tin to line the bottom and sides. Brush the filo with melted butter, then place a second square of filo on top but at a slightly different angle so all the corners are sticking up. Brush this filo square with melted butter. Continue adding filo squares, each at a

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