"Fytyr" in Egyptian: a recipe for a tender pie

Let's prepare an unusual dessert today - "Fytyr" in Egyptian style. The recipe for this pie implies that it will be stuffed with cream. But you can deviate from the recommendations of the classical Egyptian cuisine. And cook a dish with any filling - with brine cheese, meat, vegetables. It will still be invariably delicious.

We cook "Fytyr" in Egyptian. Recipe

The classic cream, which should be filled with this pie, is called "Magalabia". Something it is similar to the custard. But first we'll do the test. Dissolve a sachet of dry yeast in a glass of milk, add a pinch of salt and egg. When the mixture starts to foam, we knead the dough in order to cook the "Fytyr" in Egyptian style. It will be very pleasant to the touch and non-sticky - it is convenient to work with it, it is easy to roll out layers from it. So, you need to add three glasses of flour in the egg-yeast mixture. Thoroughly mix everything.

Pour a few tablespoons of starch to make the dough more tender and elastic. Now it needs to be divided into two parts, each rolled into a rectangle. Softened butter (it will require a whole packet) to smear all over the surface of the dough with a spatula or spoon. Now each rectangular part should be rolled up with a roll, and the resulting bundles should be twisted with a cochlea. Wrap the food film and move it to the refrigerator for four hours. While the dough cools, you can continue to prepare the rest of the dish "Fytyr" in Egyptian. The recipe implies that this puff cake will be stuffed with a custard with vanilla. You can modernize this pastry in a European way, stuffing it, for example, with lemon grasshoppers.

In Egypt, the custard is called "Magalabia" and take for its preparation a pod vanilla. Slowly heat in a water bath two glasses of whole milk (you can take and increased fat content). At the beginning of the heating, put a vanilla pod into the liquid (then it should be pulled out). If you want to replace this spice with analogues, then they (crystalline vanillin or flavored sugar) should be added already in the egg mixture. It must be prepared separately. To do this, you need one egg and a glass of brown sugar (you can replace it with ordinary white). This all should be shaken, add a little starch to thicken the mixture. After this, a thin trickle pour it into hot milk, intensively interfering with the latter. In order for you to get a juicy and fragrant "Fytyr" in Egyptian, the recipe must be observed very strictly. It contains recommendations for proper preparation of the cream. So, it is very important to observe the temperature regime. Fire should be maintained minimum throughout the boiling time of the custard. It will take more time, but the filling will be as gentle and lump-free as possible. Finished the cream cool. Becoming cold, it will thicken even more.

We finish cooking "Fytyr" in Egyptian

With a photo is easy to prepare, only so you can see that this pie consists of the finest layers. When you roll out the dough, you can not mix it in any way. Each rolled roll should be rolled on parchment (it is better to do it immediately on a baking sheet than to carry it later). The dough will not stick to the rolling pin, so you do not need to pour excess flour. On the rolled out layer put the "Magalabia" and smear it. Top roll the second roll. Turn it so that the filling does not drain, smear with yolk, puncture the surface with a fork. Bake for half an hour, chop cold.