How to Make Phyllo Dough (Filo Pastry) Bold Baking Basics

Hi Bold Bakers! Learn how to make Phyllo Dough with our easy recipe, indulging in the cherished crisp, flaky filo pastry in savory and sweet dishes.

Get the full written recipe (including all measurement conversions): https://www.biggerbolderbaking.com/phyllo-dough-recipe-filo-pastry/
Watch more Bold Baking Basics: https://www.youtube.com/playlist?list=PL3N53o3RIxHK7dcmW1W3C20hLJ2FnXsJU

INGREDIENTS
For the Dough
* 2cups(10 oz/284 g) bread flour
* cup(2 fl oz/75 ml) olive oil
* cup(6 fl oz/180 ml) warm water
* 2teaspoonswhite vinegar
* teaspoonsalt

For Rolling
* 1cup(4 oz/115 g) cornstarch
* cup(1 oz/35 g) all-purpose flour

INSTRUCTIONS HERE: https://www.biggerbolderbaking.com/phyllo-dough-recipe-filo-pastry/

HOW TO MAKE PHYLLO DOUGH CHAPTERS
00:00 This week on Bigger Bolder Baking...
0:09 Dry ingredients
1:13 Wet ingredients
2:07 Bringing the dough together
2:48 Kneading
3:15 Bold Baking Basics series
4:00 Letting the dough relax (bread bags!)
4:31 Making the flour mix for rolling out the dough
5:17 Dividing the dough
5:46 Rolling into balls
6:40 Letting the dough relax again
7:02 Rolling out the dough for Phyllo sheets
10:14 How to store Phyllo dough
11:11 How to use Phyllo Dough for Spanikotpita
12:07 Taste and outro

ABOUT GEMMA & BIGGER BOLDER BAKING
Hi Bold Bakers! Im Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. Im passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!

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PHYLLO DOUGH RECIPE: https://www.biggerbolderbaking.com/phyllo-dough-recipe-filo-pastry/

A decade of baking bigger and bolder with home bakers like you!

Ive been fortunate to share my bold baking style with millions of fans on television and online: Netflixs Nailed It!, Food Networks Best Baker in America, "Baker's Dozen" on Hulu, and segments produced for "The Today Show".

This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. Ive had to become creative, imaginative, and boldand thats what I want to bring to every one of my Bold Bakers"!

Visit my website at https://www.BiggerBolderBaking.com for all written recipes including measurements and ingredients.

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