1 package philo dough thawed (any brand will work in frozen aisle)
Thick sliced gruyere cheese (if youre on a budget, swiss or provolone works too)
1 pound thinly sliced smoked turkey (I suggest fresh slice deli meat)
1 egg
1/4 cup water
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon onion salt
2 tablespoons yellow mustard
1/2 cup mayo (I suggest Real Mayo or Best Foods)
4 tablespoons olive oil (eyeball it and use more if needed)
Once philo dough is thawed, unroll and make sure to use only about 20 pieces which depending on the package, is half of each roll. Each package you buy usually comes with two wrapped philo dough rolls that each have 30-40 pieces. Note: Philo dough is very very thin. Lightly flour your counter and roll first dough roll out to make it a little thinner. Place on a non-stick baking sheet or spray with nonstick spray. In a medium bowl mix together mayo, olive oil, mustard, rosemary, thyme, and onion salt. Wisk until the consistency is creamy and thinner than mayo. This is considered an aoli sauce. Spread the sauce on top of the philo dough on the pan until evenly coated. Reserve the remaining aoli sauce to use as a dipping sauce for the sammies. Place the smoked turkey on top followed by the thick sliced cheese (You can usually find gruyere cheese in the specialty cheese section which is normally located in the deli. They come in smaller packages and are usually about $4. I strongly suggest this cheese for this recipe). Take out the other roll of philo dough (make sure to remove half the dough if its 40 pieces) and roll it out thinner and place on top of the turkey and cheese. Mix in a small bowl the egg and water to make an egg wash. Be sure egg and water is wisked well. Take a brush or spoon and brush the egg wash all over the assembled philo dough sammie until completely covered. With a fork, seal the edges around the dough by smashing the fork all around the edges. Heat oven to 350 degrees (oven times vary dramatically so test 350 and if that doesnt seem to work, raise the temp to 400). Bake for 20-25 minutes or until the dough has puffed and is golden brown. Allow the pastry to cool then cut into small squares using a pizza cutter. Serve with the remaining aoli and enjoy! This recipe is great for parties
