בצק פילו סורדוף ביתי

מצרכים

• Dough
• 500 g (about 4 cups) all-purpose flour
• 2 tbsp (30 ml) vegetable oil
• 1 tbsp (15 ml) vinegar
• 1 tsp (4 g) sugar
• 10 g (about 1¾ tsp) salt
• 50 g (about ¼ cup) active sourdough starter (100% hydration)
• 250 ml (1 cup + 1 tbsp) lukewarm water
• Filling
• Farmer's cheese or cottage cheese (about 500–600 g / 18–21 oz)
• 1 egg
• Salt, to taste
• Fresh dill, finely chopped
• For Rolling
• Cornstarch or potato starch (as needed)
• Vegetable oil or melted butter (for brushing between the layers)

אופן ההכנה

1. Make the Dough
2. In a large bowl, combine the flour, oil, vinegar, sugar, salt, active sourdough starter, and lukewarm water. Knead until you have a smooth, dense, and elastic dough.
3. Cover the dough and let it rest at room temperature for 1 hour.
4. Prepare the Filling
5. While the dough is resting, mix together the cheese, egg, salt, and chopped dill until well combined.
6. Divide and Rest
7. Divide the dough into 6 equal pieces and shape each into a smooth ball.
8. Cover the dough balls and let them rest for 30 minutes.
9. Roll the Dough
10. Lightly dust your work surface with cornstarch (or potato starch). Roll each dough ball into a very thin sheet.
11. Stack 3 sheets together, sprinkling a generous layer of starch between each one to prevent sticking.
12. Roll the stacked sheets together until they become extremely thin. The starch allows the layers to slide over each other without sticking, creating paper-thin sheets that are easy to separate afterward.
13. Carefully separate the three sheets.
14. Assemble the Pie
15. Brush each sheet lightly with vegetable oil or melted butter as you stack them again.
16. After placing the third sheet, spread the cheese filling along one side.
17. Roll the dough into a long log, then coil it into a spiral ("snail" shape).
18. Place the spiral into a lightly oiled baking pan.
19. Repeat with the remaining dough to make the second pie.
20. Bake
21. Bake in a preheated oven at 180°C (355°F) for 35–40 minutes, or until the p