Egyptian fytyr pie

Step-by-step cooking

1. Step 1:

   

   For the dough, break an egg into a large bowl. Add salt and sugar.

2. Step 2:

   

   Lightly beat everything with a whisk.

3. Step 3:

   

   Add warm milk.

4. Step 4:

   

   Crumble the yeast and mix everything well.

5. Step 5:

   

   Sift the flour in portions (4 sets).

6. Step 6:

   

   And start kneading.

7. Step 7:

   

   The dough will get thicker and thicker.

8. Step 8:

   

   At the end of the kneading, transfer the dough to the table and knead well with your hands.

9. Step 9:

   

   Divide the dough into two parts. Roll out into circles about 3 mm thick.

10. Step 10:

    

    Melt the butter (or just soften it in a warm kitchen) and grease the dough layers with it.

11. Step 11:

    

    Smear, do not regret. For croissants, butter with a 50-50 dough is used, for example.

12. Step 12:

    

    Wrap each layer in a roll.

13. Step 13:

    

    Wrap each roll in a snail.

14. Step 14:

    

    Put the snails on a platter.

15. Step 15:

    

    Wrap with foil and put it in the refrigerator for 2-3 hours.

16. Step 16:

    

    While the dough is resting, prepare the cream. To do this, in a bowl (or a saucepan, we will put on the stove), break the eggs and add sugar and starch.

18. Step 17:

    

    Mix well with a whisk.

19. Step 18:

    

    Add warm milk, in portions and stirring constantly.

20. Step 19:

    

    So there will be no lumps in the cream.

21. Step 20:

    

    Put on the stove and cook until thickened.

22. Step 21:

    

    To avoid lumps in the cream, constantly and quite vigorously stir the cream with a whisk during cooking. If you see that you do not have time - lift the saucepan and mix it by weight. Smooth cream is expensive.

23. Step 22:

    

    Remove the snails from the refrigerator.

24. Step 23:

    

    Roll them out into round layers. The first one is the size of the mold, the second one is 5-8 centimeters larger.

25. Step 24:

    

    Lay out a smaller layer on the bottom of the mold. If the mold is not silicone, lubricate it with butter.

26. Step 25:

    

    Put all the cream on the dough.

27. Step 26:

    

    Spread evenly.

28. Step 27:

    

    Take the second layer of dough, which is larger.

29. Step 28:

    

    Cover the cream with it, and tuck the edges under the bottom layer.

30. Step 29:

    

    Mix the yolk with milk to lubricate the cake.

31. Step 30:

    

    Prick the pie with a fork and brush with yolk.

32. Step 31:

    

    Bake in a hot oven - 180 degrees and 30-40 minutes.