Making this This week! So excited. Question though, About how many phyllo sheets did you get and use for the dish? I don't want to make to little (too big) or too many (too small).
So excited for you! I usually get about 12-14 sheets which is perfect I do about 6 in the bottom, 6 for the top so it's well balanced , hope that helps!!!
@@arwiesbakery3716 That was the most amazing dinner I think I've ever made! My Husband loved it! I totally enjoyed making it too. I want to say quick, but the phyllo does take some time but the end result made it so worth it! Thank you for the recipe and the video! (I confess to re-watching it a few times for technique) Again, thank you!
@@kaharchis48 You've absolutely made my day! Thank you so much for sharing how it turned out, I'm so glad to hear that! You are absolutely right, it takes time and patience, but it's definitely a treat!
Oh that's a great question! So I have tried this before eggless, and instead, I just used 1 cup gluten free flour and 1.5 cups of water, of course with the added oil, baking powder, and salt. The consistency is quite similar, but it's just a little more on the drier side than it is when an egg is added. I hope this helps! :D
I use a local brand called Irresistibles that has rice flour, tapioca starch and corn starch with a bit of xanthan! This recipe can be substituted with other brands as well! Hope that helps!
![Gluten-Free Honey Cruller Recipe | BEST Gluten-Free Crullers | French Cruller Donuts [Gluten-free]](/img/1.gif)
Let me know what other phyllo dough recipes you’d like to see! ⬇⬇
Pizza!
@@aliender6467 Working on a recipe for that hopefully should come out this month!
I have had 2 weeks of insanity, just enoyed a tea and this video and I am at peace. Thank you lovely ❤
Oh another very interesting technique to make gluten free filo pastry. Looks so much easier than making a dough and rolling it thin. Thanks
Really delicious pie 🥧 recipe, love to try it
Wow thank you so much!
Interesting recipe, looks so delicious! I am going to try this recipe, thank you!
This looks great, cant believe its gluten free
Thank you so much! Yes definitely very doable!
Woah, that looks amazing! First savoury gluten free one too!
Thank you so much! Yes definitely more savoury dishes coming soon!
👏 amazing
Thank you so much 🥰
THANK YOU! It has been over 20 years since I could enjoy one of my absolute favorite foods. Subscribed ❤❤
Nice thumbnail!
Thank you !
Wow That looks AMAZING. Thank you very much for sharing the recipe.
No problem! My pleasure 😊
Thank you for this great recipe YUM can’t wait to try it…Is it plain flour or SR flour please?
Wow looks amazing!!! Trying to make it today. What size pan are you using?? Thanks !!!
Thank You so much, God bless you.
Hi Arwie's - these phyllo dough can be used for egg rolls right? Please let us know Thank you!
Does your flour blend contain xanthum?
Making this This week! So excited. Question though, About how many phyllo sheets did you get and use for the dish? I don't want to make to little (too big) or too many (too small).
So excited for you! I usually get about 12-14 sheets which is perfect I do about 6 in the bottom, 6 for the top so it's well balanced , hope that helps!!!
@@arwiesbakery3716 Thank you! That is most helpful. I'm doing this on Wednesday according to my "menu" for the week! I'm so excited!
@@kaharchis48 I'd love to know how it turns out for you!
@@arwiesbakery3716 That was the most amazing dinner I think I've ever made! My Husband loved it! I totally enjoyed making it too. I want to say quick, but the phyllo does take some time but the end result made it so worth it! Thank you for the recipe and the video! (I confess to re-watching it a few times for technique) Again, thank you!
@@kaharchis48 You've absolutely made my day! Thank you so much for sharing how it turned out, I'm so glad to hear that! You are absolutely right, it takes time and patience, but it's definitely a treat!
Oh wow this looks so amazing 🤩 is there any way to make it without egg as I have allergy? I’m sure I’m just dreaming hopelessly 😂
Oh that's a great question! So I have tried this before eggless, and instead, I just used 1 cup gluten free flour and 1.5 cups of water, of course with the added oil, baking powder, and salt. The consistency is quite similar, but it's just a little more on the drier side than it is when an egg is added. I hope this helps! :D
@@arwiesbakery3716 thank you so much for your reply! I’ll try it out!
@@user-yt2mo8ze7y No problem!! Do let me know how it goes!!
Which gluten-free flour are you using? Thanks!
I use a local brand called Irresistibles that has rice flour, tapioca starch and corn starch with a bit of xanthan! This recipe can be substituted with other brands as well! Hope that helps!