Phylo dough with vinegar

6 servings

45 minutes

Vinegar phyllo dough is an ultra-thin, elastic dough widely used in French cuisine for creating crispy pies and airy desserts. Its origin is linked to Eastern culinary traditions, and the vinegar in the mixture gives the dough a special plasticity, making it easy to roll out. It is almost weightless but forms fragile layers when baked that pair perfectly with sweet and savory fillings. The taste of the dough is neutral with slight hints of flour and butter, allowing the filling's aroma to shine through. Phyllo is often used for making baklava, strudels, layered pies, and exquisite appetizers. The prepared dough can be stored in the refrigerator, and its thinness requires special skill when working with it—it must be rolled out to a translucent state to create an airy, light texture for the dish.

Energy value per serving

• Calories: 690.8
• Proteins: 15.3g
• Fats: 15.3g
• Carbohydrates: 124.9g

Ingredients

• Wheat flour: 1 kg
• Water: 250 ml
• Vinegar: 1 tbsp
• Salt: 2 tsp
• Olive oil: 4 tbsp

Cooking steps

1. Sift the flour. Add water, vinegar, and salt, and knead a thick dough. Very slowly pour in the oil during preparation. Knead until the dough is smooth and elastic. Cover and let it rest for 30 minutes.

   Required ingredients:

   • Wheat flour: 1 kg
   • Water: 250 ml
   • Vinegar: 1 tablespoon
   • Salt: 2 teaspoons
   • Olive oil: 4 tablespoons

2. Divide the dough into pieces. Roll it out thinly. The dough is ready for use.