Filo/Phyllo from scratch

4,044
859
Joined Dec 18, 2010
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!
 
615
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Joined Dec 1, 2015
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.
 
658
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Joined Sep 26, 2017
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.
 
23
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Joined Aug 18, 2016
What is your phyllo dough recipe looks like? Does it have an egg? Or just flour water and oil?
 
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