Ingredients:

Phyllo dough

3 cups all-purpose flour 2 eggs 1/2 cup oil 1 teaspoon baking powder 1 tablespoon sugar A pinch of salt 1 cup milk

1/2 cup cornstarch for dusting

Preparation:

In a large bowl, sift the flour with salt, then add the oil and knead with fingertips until a smooth dough forms ...

Begin by gradually adding milk, eggs, and sugar while continuously kneading until a cohesive dough that does not stick to fingers or the bowl forms.

Cover the dough and let it rest at room temperature for 30 minutes.

After the time, cut the dough into 10 pieces or more as desired.

Shape each piece into circles, cover again, and rest for 10 minutes.

Dust a clean, dry surface with starch, then roll each piece with a rolling pin, continuously dusting until very thin...

Prepare the rest of the dough the same way. Place the sheets after rolling into a plastic bag and dust each piece with starch, then refrigerate for one hour. Remove the sheets from the fridge and roll them all together into a single sheet. Cut and prepare for filling with cream and baking.

This phyllo dough recipe is perfect for Shaibiya desserts from a friend of Shu Tabkhin Today:

Rana Sbeiti Bazzi

For the Shaibiya with cream, click here: Shaibiya with Cream:

#Healthy_Eating_Here #Phyllo #Shaibiya #Shaibiya #Traditional_Sweets #Ramadan_Sweets #Recipes #Recipe #Shu_Tabakheen_Yawm

Phyllo Dough for Shaibiya

Prep checklist

Cooking notes