Is all purpose flour the same as Bakers flour?

[Tasty]

I want to make some phyllo/filo dough today and the recipe uses all purpose (plain) flour. Is it the same thing if I use my Bakers flour?

[Aussie Brenda]

Since no one has answered your question, Tasty I would use it, I don't think there would be any difference.  Maybe Bakers flour is the stronger flour you use for bread but that should be OK, you probably have given it a go by now, if so How did it go?

[cookie1]

Wow, you are clever making fillo. How do you do it?

[Tasty]

Well I ended up using plain flour but don't know if bakers flour might've  been better or not.

I found the recipe online and will post the web address soon.

I was quite happy with the filo and easy to work with but I think I need to make it even thinner than I did. I used it to make a spinach coil thing and it's so much better than shop bought filo 'cos you don't have to worry about it drying and cracking as it's moister. I found it wasn't crispy enough so I'm not sure if I had to butter/oil it to get this effect or make it thinner. Obviously it's not as thin as the shop bought one but apparently they use a machine.

[judydawn]

This final paragraph from this site may answer your question Tasty.

"Thin-leaved filo and finely shredded kadafi pastry from the Mediterranean require so much skill and time to make that most people prefer to buy them ready-made. Unlike other pastries, homemade filo needs flour with a high gluten content (gluten is a protein found in some grains, particularly wheat, that gives bread dough its elastic texture), so that the elastic dough this gives can be stretched into very large, very thin sheets. Strudel pastry, famously used in central Europe for apple strudel, is very similar."