Filo/Phyllo from scratch

Discussion in 'Pastries & Baking' started by rpooley, Feb 19, 2018.

  1. rpooley

    rpooley

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    Is it worth it for the home baker?
     
  2. brianshaw

    brianshaw

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    Nope.

    It’s not even worth it for most professional bakers.

    But it would be a major challenge to do and a major accomplishment if mastered!
     
  3. rpooley

    rpooley

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    I've been reading and watching videos and it doesn't seem so bad. And I also think about how ordinary people did it for centuries before mass production. Might give it a try just to check the box.
     
    dectra likes this.
  4. Pat Pat

    Pat Pat

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    It's not that hard to do in small amount.

    If by worth it you mean would it taste better than the store bought version, then, unlike a pie shell, it's not.
     
  5. lukelevi

    lukelevi

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    Did you make your phyllo dough? I make my whenever I need it. Let me
    Know.
     
  6. rpooley

    rpooley

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    @lukelevi Thank so much for the follow up. I haven't made it yet, got sidetracked on a natural starter bread journey. :lol:
     
  7. lukelevi

    lukelevi

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    What is your phyllo dough recipe looks like? Does it have an egg? Or just flour water and oil?
     
  8. rpooley

    rpooley

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    Haven’t picked one yet. There doesn’t seem to be much difference