Reviews (11)
26
Prepared by: Nufica
01/12/2015 Cooking time: 2 hours 0 minutes
| Save | I cooked) | Estimate |
Fytyr is not just a layer cake, but a divine delicacy, the taste and aroma of which cannot be expressed in words... Delicate, melting in your mouth, and the cream is simply delicious, I advise everyone to try it!
How to cook “Fytyr in Egyptian style”
Mix the yeast with warm milk, add sugar and leave for 10 minutes. The yeast should “come to life”, begin to foam and hiss. This means they are working! If this does not happen, the yeast is bad!
Add egg and salt to yeast and milk.
Gradually sift the flour, exactly 3 cups was enough for me. Mix the dough.
Place on a table sprinkled with flour and knead. It turns out a cool, non-sticky dough.
Divide the dough ball into two even parts.
We roll out each part as thinly as possible, but it should not tear. This is quite labor-intensive, since the dough is tight.
Soften the butter and spread it generously on each layer of dough and roll it into a tight roll.
Wrap it in a snail. We do this with both parts of the dough. Wrap in bags (separately) and put in the refrigerator for 2-4 hours. I had them for 3 hours - that's enough. The snails have grown a little and swelled up.
While they are settling, we cook the cream, the Egyptians call it “magilyabiya.” In fact, it is an ordinary custard, very sweet, but the dough is unleavened and harmony immediately sets in! So, mix sugar, starch, egg, vanilla sugar and 0.5 cups of milk.
Stir until smooth, so that everything is mixed, heat the remaining 1.5 cups of milk, but do not boil, pour the egg-sugar mixture into the hot milk and stir everything with a whisk so that there are no lumps. Cook for a few minutes until thickened.
So, we get our snails after 3 hours, they are a little swollen and come to life.
Roll each snail into a circle with a diameter of approximately 28 cm. The first circle may be slightly smaller than the second, which will be the top of the pie. put it into a mold - it can be 24-28 cm. I took a split 24 cm, but a 28 glass one will be great! We make high sides.
We put the cream in the mold, it should cool and become thick!
Place the second layer of dough on top and tuck it under the first, as if covering it! Brush the top with yolk and make several punctures with a fork to let the air out! Bake for 30 minutes at 200 degrees.
Here is the finished pie. It must be completely cooled and only then cut! But I’ll tell you right away - it tastes much better warm.
Egyptian pie Fytyr: let's move on to the recipe itself
- Pour milk into an aluminum pan and boil. It is very important to cool the milk down to body temperature afterwards. Dissolve the yeast in two hundred and fifty milliliters of milk. Add the beaten egg. Mix with salt.
- Sift the flour and pour into the prepared dough. Stir and knead.
- Divide the dough into equal halves. Roll out (it is recommended to first sprinkle the work surface and the rolling pin with flour to prevent the dough from sticking).
- Keep the butter in a warm room or in a water bath to soften it. Grease the rolled out layers with oil and roll into a roll. Roll the roll itself into a shell shape, cover with cling film and leave to “rest” or “freeze” in the refrigerator for three to four hours. Don't worry: this time won't be wasted. During this period, we suggest doing the filling.
- Sticking to tradition, we chose Magalabia. Beat the egg with sugar. Add starch. Grind thoroughly until you get a fairly thick, pure white mixture. Pour in half a liter of milk and stir, heat over low heat until the boiling process begins.
- Remove from heat and place on a cool balcony to cool.
- Let's get back to the test. Roll out the “shells” to two to three millimeters without disturbing their structure. Try to ensure that the diameter of one of the layers exceeds the diameter of the other by one and a half to two centimeters.
- Place a relatively small layer on a baking sheet covered with parchment paper. Place the filling on the first layer, then “wrap” it with a second, larger layer, folding the edges under the first.
- Make patterned holes with a fork.
- Mix the yolk with milk. Dip a brush into it and paint the surface of the future cake.
- Bake for about half an hour in an oven preheated to 180 degrees. The pie comes out of the oven golden and fragrant. Let it cool and then sprinkle with powdered sugar as a finishing touch.
Cooking instructions
Heat the milk slightly and add the yeast. Then add 1 egg, salt.
Then gradually add the sifted flour.
Knead the dough thoroughly. It should be pliable and slightly unsticky from your hands.
If the consistency is a little runny, add a little more flour, but not more than 0.5 tbsp. Cut the finished dough into two equal pieces.
Roll each one out to about 0.5 cm thick. Grease the surface with butter at room temperature. Roll it up and put it in the refrigerator for a couple of hours.
Meanwhile, mix eggs, sugar, starch and vanilla sugar in a saucepan.
Whisk thoroughly so that there are no lumps.
Place on the stove and pour in the milk.
Video text
Fytyr.Egyptian cream pie/Pie Recipe, English Subtitles/Super
Pie Recipe, English Subtitles! In this video I share the recipe for a super delicious Egyptian pie with custard. If you are interested in how to cook fityr, then join us and we will cook fityr together.
For the dough we need:
1 cup. milk (200 gr) 10 gr dry yeast 1 egg, a little bit salt 3.5 cup. flour (400gr) 250 g of butter
Cream: 1 egg 1cup of sugar (180-200gr) 3 tablespoons starch 2 cup of milk vanilla
1 tbsp. milk 10 g dry yeast 1 egg, a little salt 2.5 -3 tbsp. flour (I have a little more) 250 g butter (I have 200 g)
Cream 1 egg 1 tbsp sugar (180-200g) 3 tbsp starch 2 tbsp milk vanillin
Step-by-step recipe with photos
I invite you to cook Egyptian-style fityr with me. Let's prepare all the products. We will need two sets of products: for the dough and for the cream.
From yeast, flour, eggs, milk, salt, knead a soft dough.
Divide the dough into two pieces, roll each piece into a layer, and grease the layer with softened butter on top.
Let's roll each layer into a roll-tube.
Let's twist each roll with another snail. Wrap each snail in cellophane or cling film and place the dough in the refrigerator for 2 hours.
Let's prepare the custard. To do this, mix sugar, milk, egg, starch, vanillin.
Place the saucepan with the mixture over medium heat and, stirring constantly, cook the cream until thickened.
We take the dough out of the refrigerator and roll each snail on top into a circle with the diameter of your baking dish.
Place the dough in the mold and spread the cream on top of the dough.
Cover the filling with a second layer of dough, which should be rolled out a little larger in size so that you can fold the edges at the bottom. Prick the surface of the pie with a fork and place in an oven preheated to 200 degrees C for 30 minutes.
Take the finished pie out of the oven, let it cool slightly and sprinkle it with powdered sugar.
Egyptian-style fytyr cuts very well and holds its shape, good both cold and hot.
Source
Useful tips
If you want the finished Egyptian pie to have a crispy, appetizing crust, before putting it in the oven, brush the top layer with whipped chicken yolk or heavy sour cream. A golden brown crust will be guaranteed!
Classic custard is prepared using butter or margarine, but when preparing an Egyptian pie, butter can be omitted from the cream (replacing it with starch). This is due to the fact that there is already a lot of oil in the dough itself. Its abundance will make the pie too high in calories and “heavy”.
Egyptian quiche - general cooking principles
The dough for the Egyptian pie is yeast, but flaky. In fact, it does not require numerous rolling out and the technology is indecently simple. It is usually mixed with milk, but there are also recipes with water, one of which is below. Very lazy pies can be made from puff pastry, but it must also be yeast.
Custard cream is used for filling. You cannot replace milk with water, as this will greatly affect the taste. In addition to milk, granulated sugar, yolks, and vanilla are added. Flour or starch is used to thicken the mass. Below are recipes for Egyptian pies with chocolate cream, buttercream and other interesting options. The pies are always made closed with filling in the middle and baked in the oven.
