Preparation The first thing to do is mixing the milk, eggs, water, sugar and salt in a bowl and whisk until the dough is homogeneous. After that, sieve the flour slowly so it can mix with the dough correctly. Make sure that no lumps remain. Add a jet of oil to the mix and continue stirring. Let the dough stand for about 15 minutes; the following step will be making the filloas. Some Galician people have a special type of pan known as ‘filloeira’. With them it is possible to make several filloas at a time but, if this is your first time, it is better to go one by one. In a non-stick pan, spread a bit of lard and add a jet of oil. When the oil becomes hot, add the dough right in the middle of the pan by means of a ladle. Once the mix is in the pan, you will need to make circular movements in order for the dough to be properly spread. The idea is to obtain a little layer that covers the base of the pan. When the edges start to brown, it is time to flip it. You can use a spatula to prevent it from tearing. Do not worry if the first ones are not properly made; it is normal that they tear or get burnt. No doubt the next ones will be just perfect. You can fill the filloas with cream, chocolate, honey… You have an endless number of possibilities to make it a special dessert. Presentation Serve the filloas on a plate with icing sugar on top
