Phyllo Dough for Shaibiya

Prepare a large bowl, put in the sifted flour and salt, then add the oil and rub with your fingertips until a homogeneous dough forms...

Start adding the milk, eggs, and sugar gradually while continuing to knead until you have a cohesive dough that does not stick to your fingertips or the bowl

Cover the dough and let it rest at room temperature for half an hour

After the required time, cut the dough into 10 pieces or more according to preference

Shape the dough pieces into circles, cover them again, and let them rest for 10 minutes

Dust cornstarch on a clean, completely dry surface, then take each dough piece and roll it out with a rolling pin, continuously sprinkling the dough until it becomes very thin...

Prepare the remaining dough pieces the same way. Place the dough sheets, after rolling, into a plastic bag, sprinkling each piece with cornstarch, then put them in the refrigerator (fridge, not freezer) for one hour. Remove the sheets from the fridge and layer them together, rolling into a single sheet with the rolling pin until you have one large dough sheet... cut it and begin preparing it to fill with cream and bake it.