Discover the Delight of Egyptian Feteer Pastry: A Layered Creamy Sensation
Experience the rich, flaky layers and luscious custard filling of traditional Egyptian Feteer pastry. This step-by-step guide offers expert tips, vibrant photos, and easy-to-follow instructions for creating this irresistible dessert that combines buttery dough with silky cream. Perfect for baking enthusiasts looking to explore authentic Egyptian flavors.
Indulge in the exquisite blend of flaky layers and creamy custard with this Egyptian Feteer pastry, a dessert so divine it feels like a gift from the gods. The delicate pastry sheets entice every bite, while the smooth custard inside adds a luxurious richness. Ready your kitchen for a culinary adventure that will leave you craving more—and plan for an extra workout tomorrow to balance out the indulgence!
Step-by-Step Preparation
Total preparation time: 4 hours
Step 1:
Begin by cracking an egg into a large mixing bowl. Add a pinch of salt and sugar to enhance the flavor.
Step 2:
Gently whisk the mixture until combined.
Step 3:
Add warm milk to the bowl to create a smooth batter.
Step 4:
Crumble fresh yeast into the mixture and stir thoroughly to activate.
Step 5:
Sift flour in batches (about four additions) into the bowl.
Step 6:
Begin kneading the dough to bring it together.
Step 7:
The dough will gradually thicken and become more elastic.
Step 8:
Transfer the dough onto a work surface and knead thoroughly by hand until smooth.
Step 9:
Divide the dough into two equal parts and roll each into a circle approximately 3 mm thick.
Step 10:
Melt butter or soften it at room temperature, then generously brush it over the dough layers.
Step 11:
Apply a generous coating; for reference, croissants use a 50/50 ratio of butter to dough.
Step 12:
Roll each dough layer into a tight log.
Step 13:
Shape each rolled log into a snail-like coil.
Step 14:
Place the coils onto a serving dish.
Step 15:
Cover with plastic wrap and refrigerate for 2-3 hours to allow the dough to rest and develop flavor.
Step 16:
While the dough rests, prepare the custard filling. In a bowl or saucepan, crack eggs and add sugar and cornstarch.
Step 17:
Whisk the ingredients well until smooth.
Step 18:
Gradually pour in warm milk while continuously whisking to prevent lumps.
Step 19:
This method ensures a silky custard without any clumps.
Step 20:
Cook the custard over medium heat, stirring constantly until thickened.
Step 21:
Keep whisking vigorously during cooking; if needed, lift the pan and whisk in mid-air to maintain smoothness. A flawless custard is key.
Step 22:
Retrieve the dough coils from the refrigerator.
Step 23:
Roll out each coil into round sheets: one matching your baking dish size, the other slightly larger by 5-8 cm.
Step 24:
Place the smaller dough sheet at the bottom of the baking pan. If your pan is not silicone, grease it lightly with butter.
Step 25:
Spread the prepared custard evenly over the dough base.
Step 26:
Distribute the custard in a smooth, uniform layer.
Step 27:
Take the larger dough sheet.
Step 28:
Cover the custard with this dough, tucking the edges underneath the bottom layer to seal.
Step 29:
For the glaze, whisk together an egg yolk with a splash of milk.
Step 30:
Prick the pastry surface lightly with a fork and brush generously with the egg wash.
Step 31:
Bake in a preheated oven at 350°F (180°C) for 30 to 40 minutes until golden and puffed.
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