Recipe: Fıtır step by step with pictures | Handy.Recipes



Nutritional Value

Egyptian puff pastry pie with vanilla "Magalabia" filling. Alluring and coveted.

Author of the recipe

Ingredients for pie:

  • Yeast (dry, for dough) - 1 teaspoon
  • Potato starch (for stuffing) - 3 tablespoon
  • Butter (for dough) - 200 g
  • sugar (in stuffing) - 1 glass
  • Wheat flour / Flour (a little more for the dough, maybe) - 3 glass
  • Chicken egg (1 piece for dough, 1 piece for filling, 1 egg yolk for greasing) - 3 eggs
  • Milk (1 glass in dough, 2 glass in stuffing) - 3 glass
  • Vanilla (bean in the stuffing) - 1
  • Salt (bean, in the filling)

How to cook fatyr step by step with photos

To prepare dough for Fytyr. Dissolve yeast in warm milk, add egg, pinch of salt.

Gradually adding flour, knead the dough. The dough works perfectly, is fast and does not stick to your hands. The finished dough should be soft and elastic.

Divide the dough into two parts. Roll out each part quite thinly into a rectangle and spread softened butter on the surface.

Roll up the rectangle into a roll and make a snail's curl. Wrap each "snail" with cling film and put it on a shelf in the fridge. Time - 2 to 4 hours.

Now it's time for the cream called "Magalabia", which is essentially our good friend, vanilla custard. That's why the steps for its making are not exotic at all. We warm milk and add the contents of a single vanilla pod (put the pod in the milk, too, and the main thing is not to forget to take it out). The vanilla bean can be replaced by vanilla sugar (1 package) or crystal vanilla (on the very tip of a knife), but then they should not be added to the milk, but to the egg mixture, which we are now going to do.

So, while the milk is heating, mix the egg, sugar (I have brown "Demerara", but anything will do), starch, and vanilla substitute if you use it.

If the mixture is too thick, add a little cold milk.

Pour the egg mixture, stirring well just before, into the hot milk and cook until thickened, stirring frequently. Now for the temperature. I've always found instructions in custard recipes to simmer on low heat. But no matter how many times I tried to cook it right, the custard did not get thicker, and I had to increase the heat to medium. I think my low heat is too slow for this purpose. So if your cream takes a suspiciously long time to thicken, gradually increase the heat, not forgetting to stir the mass. The ready custard has to cool down (as it cools down the custard will get thicker).

So, the cream has cooled down, the dough has spent at least two hours in the fridge, you can begin assembling the pie. Roll out the first "snail" a little bigger than the size of the mold. Important! Do NOT knead the dough! Place our snail on a sheet of parchment (plastic wrap, silicone mat) "snail" And from the center to the edges roll out with a rolling pin. The dough is pliable in the work, does not tear, does not stick to the rolling pin. Transfer the dough into the mold, correct it, forming a low rim, literally a centimeter. On top lay the cooled "Magalabia".

The second "snail" roll it out into a sheet larger in diameter than the mold, so that it's enough "to tuck" under the bottom of the cake. Put it in the mould, cover with the cream and tuck it under the bottom layer of dough. Carefully, without piercing through, prick the surface of the pastry with a fork and brush with egg yolk.

Bake in a preheated 190-200°C oven for 25-30 minutes. If it will be too fervently crumbling, cover with foil or baking paper.

The ready pie has to cool down, otherwise the hot filling will leak when sliced. Sprinkle the cake with powdered sugar, cut it into pieces and serve.

Nutritional Value:

Whole Dish:
4914.4 Calories
88.1 g
193.1 g
716.2 g
253.3 Calories
4.5 g
10 g
36.9 g

Salt, Flour, Wheat Flour, Sugar, Eggs, Milk, Potato starch, Vanilla, Creamy Butter, Cakes, Pastry

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