Shredded Filo Pastry: Crispy Baked for 35 Minutes

Instructions:

1. Sift the 250g flour and 125g cornstarch into a large bowl. Note: This prevents any tiny lumps from clogging your squeeze bottle later.
2. Whisk the 375ml water, 2 tablespoons vegetable oil, and 0.5 teaspoon salt in a separate jug until the oil is partially emulsified.
3. Pour the liquid into the dry ingredients slowly, whisking from the center outward. Stop when the batter is velvety and smooth.
4. Strain the entire mixture through a fine mesh sieve into a clean bowl. Note: Even if you think it's smooth, there are hidden lumps.
5. Fill your squeeze bottle with the strained batter, leaving about an inch of headspace at the top.
6. Preheat your non stick pan over medium low heat. The pan is ready when a drop of water dances and evaporates.
7. Squeeze the batter in rapid, concentric circles starting from the outside edge moving inward. Move quickly to keep the threads thin.
8. Wait 30-45 seconds. Watch for the edges to lift and the color to turn opaque white.
9. Lift the pastry nest gently with a spatula. It should feel dry and slightly stiff, not floppy.
10. Transfer to a clean kitchen towel and cover immediately to keep them pliable for styling.