Homemade Phyllo dough and pastries

My recipe for homemade phyllo dough and 3 types of crispy pastries with different fillings and shapes (triangular pastry, square pastry, and rolled pastry ). This is a comprehensive recipe for how to make the pastry, phyllo dough, and shape.
There is nothing tastier than homemade pastry, and there is no juicier homemade pastry than the one with homemade phyllo dough.

0:00 Dough for phyllo sheets
1:40 Stuffing for the pastries
2:22 Pulling phyllo sheets
5:02 If using ready-made phyllo sheets, start here!

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Ingredients for the dough:
High gluten flour–300 gr.
Salt–1 tsp.
Sugar–1 tsp.
Vinegar–1 tbsp.
Oil–1 tbsp.
Water–150 ml.
Room temperature butter–100 gr

Ingredients for the stuffing:
Salami-50 gr.
Cheese-50 gr.
1 eggs
Feta or white cheese-100 gr.
Natural yogurt-1 tbsp

Directions:

Start the food processor and add 150 grams of water at room temperature. The goal is to gather the dough into a ball on the sides of the bowl. If this does not happen add another spoonful of water. Let the food processor run for another 20 seconds, but not more than a minute for the whole process, because the protein will tighten too much. Of course, you can also make the dough by hand, but then you will have to knead it several times.

Take the dough and the dry parts out on the workbench and knead until everything is incorporated, and the dough is smooth (about 5 min). Divide the dough into 3 relatively equal parts and knead them again. It is important to pinch all the seams on the bottom of the dough. Otherwise, when you start to stretch the dough, it will have weak points that can tear.

Next take 100 grams of room temperature butter, flatten the dough balls to the shape of a disc, and put plenty of butter on both sides. Cover them in a bowl and set them aside for an hour.

Use the time to prepare the different fillings for the types of pastries. Start by slicing 50 grams of salami in rounds and then in halves. Also cut 50 grams of cheese into cubes. For the second pastries, break an egg, crumble 50 grams of white cheese or feta and add a teaspoon of plain yogurt. Depending on the saltiness of the cheese, you can also add salt.

I will show you 3 types of preparation. For the first pastry, fold the phyllo in half. You do not need to add extra butter or oil due to the large amount of butter used. Put the stuffing of cheese, salami, and hot jalapeno pepper from a jar on two-thirds of the phyllo and add my secret sauce. Namely, 1-2 tablespoons of the liquid from the peppers jar. It will not only contribute to the taste but when baking it will create steam in the pastry, which will help with its rise. Wrap the pastry in triangle shapes, making sure that it is no more than 3-4 times to ensure proper baking. Finally, wrap the edges under the pastry and place it in the baking tray. out the corners of the dough at the end. When the diameter of the dough becomes about 30 cm (12 inches), lift one end of the dough and run your hand under its center. The air left underneath helps a lot with the stretching. Follow the same steps on all sides. Once the dough is stretched, stick it on the part of the workbench without butter. This allows the phyllo to not shrink back. Continue to pull slowly and calmly without stretching the dough too much. If the protein tightens, let it rest for a minute. Finally, stretch the edges along the entire length of the phyllo so that they are as thin as possible. With this the sheet of phyllo is ready

I will show you 3 types of preparation. For the first pastry, fold the phyllo in half. You do not need to add extra butter or oil due to the large amount of butter used. Put the stuffing of cheese, salami, and hot jalapeno pepper from a jar on two-thirds of the phyllo and add my secret sauce. Namely, 1-2 tablespoons of the liquid from the peppers jar. It will not only contribute to the taste, but when baking it will create steam in the pastry, which will help with its rise. Wrap the pastry in triangle shapes, making sure that it is no more than 3-4 times to ensure proper baking. Finally, wrap the edges under the pastry and place it in the baking tray.

For the second type crumble 50 grams of white cheese or feta above the middle of the phyllo and wrap on both sides. For all pastries, it is important to try to keep as much air as possible in the phyllo so that the pastries rise during the baking and there are no raw dough parts. Close the phyllo like a book and place it in the baking tray.

For the 3rd type of pie, it is important to stretch the crust into an elongated shape. Otherwise, It will have too many layers of dough when rolling. Put the stuffing on two-thirds of the phyllo again and start rolling. Make the first two rolls very loose, and finally, roll them up completely. Turn the edges towards the center, but also leave room for them to expand during baking.

When done baking, cover them with a clean towel for 15-20 minutes.