Egyptian pie Fytr.

Egyptian pie Fytr.

Egyptian pie Fytr.

Egyptian pie Fytr. Delicious Egyptian pie made from homemade puff pastry yeast with Magalabia custard.
When baking, a lot of the thinnest layers are obtained, soaked in butter, and on top of the cake is covered with a crisp.

Inside is a delicate custard of Magalabia custard. It is very difficult to dwell on one piece - the hand reaches for the next!

Ingredients for the dough:

Warm milk - 200 g
Egg - 1 pc.
Flour - 330 g
Sugar - 1 tsp.
Salt - 0.5 tsp.
Dry yeast - 1 tsp. (no slide)
Butter - 160 g

For Magalabia cream:

Milk - 400 g
Starch (I have corn) - 3 tbsp. l
Sugar - 120 g
Egg - 1 pc.
Vanilla Sugar - 10 g

For lubrication:

Yolk - 1 pc.
Milk - 1 tbsp. l

Egyptian pie Fytr.

Pie making:

1. Dissolve sugar and yeast in warm milk. Add salt, egg, mix well. Gradually sifting flour, knead soft elastic dough. Knead the dough for 10 minutes, try not to add a lot of flour so that the dough is not clogged.

2. Divide the dough into 2 parts - one a little smaller, the other a little bigger. I have one part 300 g, the second 270 g. Take one part of the dough and roll it very thinly, you can stretch it with your hands. Lubricate generously with butter. Roll into a roll, and roll into a snail. Tighten it in cling film and put in the refrigerator. Do the same with the second part of the test. Leave the snails in the refrigerator for 3-4 hours, the oil will set well during this time.

3. In the meantime, you need to cook Magalabia custard. Mix the egg with starch and sugar, add a little milk and mix until completely homogeneous so that there are no lumps of starch. Add the rest of the milk, put on fire and cook the cream until thickened, stirring constantly.

4. Add vanilla sugar to the finished cream, cover with cling film and leave to cool completely.

5. Now let's do the test, roll the smaller snail into a circle with a diameter of 30-31 cm. Spread it on parchment, spread the cooled cream on top. Roll the second snail, which is larger, into a circle with a diameter of 35 cm. Cover it with cream, wrap the edges under the first round of dough.

6. Lubricate the cake on top with yolk mixed with 1 tbsp. l milk. Make punctures with a fork over the entire area of ​​the pie. Bake for 35-40 minutes in an oven preheated to 180 degrees. If the cake blush too quickly, then you can cover it with foil on top.

7. Pie can be eaten warm, or you can wait until it cools and the cream inside thickens. You can sprinkle powdered sugar on top.

Egyptian pie Fytr.

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