Phyllo pastry
Phyllo (or filo) pastry is a staple in many Mediterranean and Middle Eastern cuisines, celebrated for its incredibly thin, flaky layers that add a delightful crunch to both sweet and savory dishes.
Instructions
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the white vinegar, olive oil, and warm water. Mix until a rough dough forms.
Transfer the dough to a lightly floured surface. Knead for about 10 minutes until the dough becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow it to rest at room temperature for 30 minutes to an hour.
Divide the dough into smaller, manageable pieces. Using a rolling pin, roll each piece on a lightly floured surface as thinly as possible. Dust each sheet lightly with cornstarch to prevent sticking.
If you plan to stack the sheets, place a piece of parchment paper between each layer. If you're using the phyllo pastry right away, ensure each sheet is brushed with melted butter or olive oil as you layer them in your recipe
The goal is to achieve sheets so thin they are almost transparent. Patience and gentle, even pressure are key here. Some recipes recommend rolling 4-5 pieces of dough as thinly as possible, dusting with cornflour, and then stacking them to roll them thin again.
Notes
The resting time is crucial as it relaxes the gluten, making the dough easier to roll out. If you find it challenging to roll the dough thin enough, allow it to rest longer. This helps the gluten relax further, making it easier.
If your dough tears while rolling, don't stress. Simply patch it back together by overlapping the torn edges and rolling gently.
Use more cornstarch or flour to dust the dough and rolling surface if the dough sticks.
For later use, carefully stack the sheets with parchment paper in between each layer. Wrap the stack tightly in plastic wrap and store in the refrigerator for up to a week, or in the freezer for up to 2 months. Thaw overnight in the refrigerator before using.
Recipe variation ideas
For baklava, layer phyllo sheets with chopped nuts and drizzle with honey or syrup.
For apple strudel, fill with spiced apples and raisins, then bake until golden.
Spanakopita is a classic Greek pie made with phyllo pastry filled with spinach, feta cheese, and herbs.
For samosas, use phyllo sheets to create crispy pockets filled with spiced potatoes and peas.
Source
Food in the Asia