If you consider yourself a fan of oriental sweets, then be sure to pay attention to the Egyptian pie with custard. This amazing delicacy has no analogues in world culinary. The layers of dough are shifted by a layer of custard, and after baking they become soft inside and crispy from the outside.
Due to the lamination, the preparation of such a delicacy will take a lot of time, but we will also provide you with a "lazy" recipe.
Egyptian pie fytyr - recipe
The scheme for making this dessert is very original. A pair of pieces of thinly rolled and oiled dough is rolled into a cochlea and re-rolled. A gentle custard is baked between two ready-made layers. As a result, the oiled layers of the dough are separated from each other and the dessert is lush.
For the test:
- flour - 375 g;
- milk - 230 ml;
- egg - 1 piece;
- butter - 145 g;
- yeast - 1/2 tsp;
- sugar - 15 g.
- milk - 475 ml;
- a vanilla pod;
- egg - 1 piece;
- sugar - 130 g;
- starch - 10 g.
Start with the preparation of the custard, because before it is placed between the layers the product must be completely cooled. For a simple cream, heat half of the milk to almost boil. Whisk the remaining milk with the rest of the ingredients, including the starch and the contents of the vanilla pod. Pour hot milk to the finished mixture, whisk quickly and place the cream on the stove. While stirring, wait until it thickens.
While the cream cools, make the cakes. Dissolve the yeast in warm sweetened milk and leave it to activate for 10 minutes. The yeast solution is poured into the flour, and then add the egg. Knead a tight and not sticky dough, wrap it with a film and leave for half an hour in order to relax the threads of gluten and make it easier to work during rolling. Next, divide the lump in half and roll each half into a thin layer. Lubricate the layer with soft oil, roll it into a roll, and roll the roll with a spiral. The resulting spiral is again rolled into a thin layer: the diameter of one should only slightly exceed the diameter of the mold, but the size of the second must be sufficient to cover the bottom of the dessert, the walls of the mold and dock with the second cake. Spread a larger cake at the base of the dessert, lay the chilled cream over, and then cover everything with a second crochete, bending its edges inwards. Send the form to the oven.
After half an hour at 200 degrees, a very tasty sweet Egyptian pie will be ready. It can be eaten hot, so the cream will flow out, or serve chilled, so that it keeps its shape well.
Egyptian pie-cake fytyr with custard
If you are not ready to dedicate a few hours to preparing the basis for oriental dessert, then resort to the help of semi-finished products. Packing puff yeast dough can not create an authentic texture of the dish, but will become a true helper for those whose relationship with the test does not add up.
- packing puff yeast dough;
- egg - 1 piece;
- starch - 10 g;
- milk - 490 ml;
- Butter - 185 g;
- sugar - 165 g.
Put the dough soft, and take on the custard yourself. Whisk the egg with sugar and starch until thick white cream. Preheat the milk (you can supplement it with vanillin) and pour it into the egg cream. The resulting mixture is placed over the fire and leave to reach the boil, thicken, with continuous stirring. Allow the cream to cool, and then beat it with soft oil.
Dough thinly roll and roll into a roll. Since this is a flaky and already oiled dough, it is not necessary to lubricate it with oil. Roll roll with a snail and roll. Lay a larger layer in the base, cover with a cream and cover with a second plate of dough, turning and joining the edges together. Bake a dessert at 200 degrees for half an hour.