Fytyr Egyptian-style
Description
First, prepare the yeast dough, then roll it into cute "snails." Place a layer of dough in a baking pan, arrange the snails on top, and cover with another layer of rolled-out dough. Bake for half an hour in a preheated oven and serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
Mix the yeast with warm milk, add sugar and leave for 10 minutes. The yeast should "come to life," start to foam and fizz. This means they're active! If this doesn't happen, the yeast is bad!
- 2
Step 2
Add egg and salt to the yeast and milk.
- 3
Step 3
Gradually sift in the flour; I used exactly 3 cups. Knead the dough.
- 4
Step 4
Place on a floured surface and knead. The result should be a firm, non-sticky dough.
- 5
Step 5
Divide the dough ball into two equal parts.
- 6
Step 6
Roll out each piece as thinly as possible, but be careful not to tear it. This is quite labor-intensive, as the dough is stiff.
- 7
Step 7
Softened butter should be spread generously on each layer of dough, then roll it up tightly into a roll.
- 8
Step 8
Roll into a snail shape. Do the same with both parts of the dough. Wrap each separately in plastic wrap and refrigerate for 2-4 hours. I left them for 3 hours — that's enough. The snails rose slightly and puffed up.
- 9
Step 9
While they are defrosting, let's prepare the cream. Egyptians call it "maghlabya." Essentially, it's a regular custard cream, quite sweet, but since the dough is plain, this immediately creates harmony! So, mix sugar, starch, egg, vanilla sugar, and 0.5 cup of milk.
- 10
Step 10
Mix until smooth, ensuring everything is well combined. Heat the remaining 1.5 cups of milk, but do not boil. Pour the egg-sugar mixture into the hot milk and whisk everything together until no lumps remain. Cook for several minutes until thickened.
- 11
Step 11
So, we take out our snails after 3 hours; they've slightly swollen up and come back to life.
- 12
Step 12
Roll out each dough ball into a circle about 28 cm in diameter. The first circle can be slightly smaller than the second one, which will be the top of the pie. Transfer it to a baking pan—any size between 24–28 cm will work. I used a 24 cm springform pan, but a 28 cm glass dish would work perfectly as well! Create high edges.
- 13
Step 13
Place the cream into a mold; it should cool down and thicken!
- 14
Step 14
On top, place the second layer of dough and tuck it under the first, covering it completely. Brush the top with egg yolk and make several pricks with a fork to let the air escape. Bake for 30 minutes at 200 degrees.
- 15
Step 15
Here is the finished pie. It must be completely cooled before slicing! But I'll say right away—it's much more delicious when warm.