Fytyr in Egyptian

Category: Bakery products
Kitchen: egyptian
Fytyr in Egyptian

Ingredients

Dough
Flour 3-3.5 cups
Warm milk 1 glass
egg 1 PC
butter 200g
dry yeast 0.5h spoons
salt sliver
Cream
egg 1 PC
sugar 1 glass
starch 3st. spoons
vanilla sugar 1 package ~ 10g
milk 2 glasses

Cooking method

  • 1 glass -240ml
  • Dissolve the yeast with warm milk, beat the egg with a fork, pour into the yeast, salt, add sifted flour and knead into a soft elastic dough.
  • I kneaded dumplings in a bread machine.
  • divide the dough into two equal pieces. Roll each piece thinly and grease thickly with soft butter
  • Fytyr in Egyptian
  • wrap the dough in a roll and roll into a snail
  • Fytyr in Egyptian
  • Then wrap both "snails" in plastic wrap or plastic bag and put in the refrigerator for 2-4 hours.
  • And now we need to make a cream called magilabia. Heat milk until hot, reduce heat. Sugar, egg, vanillin, starch, grind until smooth and, stirring, pour the whipped sugar mass into the milk. The cream will be ready in just a minute and a half. Boil the cream until it thickens.
  • Fytyr in Egyptian
  • Chilled dough-snails do not knead! roll in circles. I have the largest shape, 26 cm, so I rolled one circle in shape, and the second a little larger, with a diameter of about 29 cm.
  • She put a small layer of dough in a mold, cream on top, smoothed the cream more or less with a scraper and covered it with a second layer of dough, tucking the edges under the first layer of dough. For some reason, this moment worried me the most. But everything turned out to be easy and simple.
  • Top the cake with slightly beaten yolk with a spoonful of milk. Pierce the top of the cake with a fork. You can pierce it chaotically enough, anyway, then nothing is visible.
  • Bake for 30-40 minutes at 200 degrees. a very nice puff cake turns out. It is done (apart from the time in the refrigerator) very quickly and easily. And for the price it is very affordable.
  • Fytyr in Egyptian

Note

a source 🔗

Admin

Tan, how beautiful it looks! I can't cook, so at least I will love your sweets
Tanyulya
Great! Puff pastry turns out. I use this principle to make dough for samsa.
We must try with this cream. It's like a custard, right? Like a patisier? Then I really liked it in buns
Tanyusha, thank you
Leka_s
Great! I'll have to try, but for now, bookmarks!
celfh
Tan, I do not add starch to the patisier, but pudding. I had the idea to do it as usual, but since I baked it for the first time, I still did everything according to the recipe.
You can make any filling for this dough, the dough itself is neutral, but the layering is excellent. Well, it's very easy to do. I remember from my youth I shifted the envelopes and was worried that the dough would break somewhere. And here it is very simple and very fast. I want to wind triangles with meat and potatoes from this dough, I don't even know why)))
celfh
Quote: Admin

Tan, how beautiful it looks! I can't cook, so at least I will love your sweets
Tan Thank you! I hope you can't cook temporarily?
Admin
Quote: celfh

Tan Thank you! I hope you can't cook temporarily?

No, Tanya - almost constantly I eat, I swear, I look around, I repent, I drink pills, I swear again ... and again at first I try not to indulge in baking, you see how thin I am on Ave, I am
celfh
Tanya, I am so sorry. Heal and get well soon!
Tanyulya
Quote: celfh

Tan, I do not add starch to the patisier, but pudding. I had the idea to do it as usual, but since I baked it for the first time, I still did everything according to the recipe.
You can make any filling for this dough, the dough itself is neutral, but the layering is excellent. Well, it's very easy to do.I remember from my youth I shifted the envelopes and was worried that the dough would break somewhere. And here it is very simple and very fast. I want to wind triangles with meat and potatoes from this dough, I don't even know why)))
It will be delicious with potatoes. I make small pieces of samsa. Once, in a similar way, I made the dough for a large pie with meat and potatoes, delicious, but with sweet it never came to mind.

Quote: Admin

No, Tanya - almost constantly I eat, I swear, I look around, I repent, I drink pills, I swear again ... and again at first I try not to indulge in baking, you see how thin I am on Ave, I am
What happened? You can't get sick
Admin

Girls - TATIANA, thanks I'll try
barbariscka
How delicious !!!
Twist
Tanyushwhat a splendor! Very beautiful and, no doubt, oooh ... very tasty! Thanks a lot for the recipe!
Lucretia
What a wonderful recipe! And it's so easy to do! Thank you so much!!!
Gala
A very interesting recipe! Tatyana,
I put it in bookmarks, I will definitely do it.
Gaby
Tanya, bravissimoooooo, what a wonderful recipe and a photo so beautiful, everyone went to swallow their drool and how can I live without him, without Fytyr ...
Arka
Tatyana! How cool the layers are! Super!!!
And the name is colorful, in a word, beauty!
echeva
how I love fatir-edala in Egypt ... is it really possible to repeat? THANKS for the recipe !!!
celfh
Quote: echeva

is it really possible to repeat?
I don’t know I haven’t been there, my husband has a rest in Egypt every year, but he doesn’t eat sweets
Ne_lipa
The cake is wonderful! Already in the tabs ... I understand the dough, albeit with yeast, but you don't need to leave it for proofing? And if you first put a large circle in the form, and then a small one, it’s more convenient, or it will already be a phytr in Egyptian
Ne_lipa
meant that if you put a small circle on top, then it will no longer be a fytyr in Egyptian (maybe in this way of forming a pie its zest)
celfh
Victoria, as it turned out, "wrapping" the pie is very simple and quick. In general, the dough is very convenient to work with.
ninza
Tanyusha, I saw your throat and realized: that's what I want. Thank you!
S * lena
Unfortunately, I have never been to Egypt. But from today I know that Fytyr is very tasty in Egyptian. Thanks for the recipe, it is easy to prepare and eats very quickly. Yesterday I was intrigued by the name itself and a very appetizing photo, today I baked it. I really love the aroma of vanilla, so I sprinkled both layers of butter with vanilla sugar, the last egg went into the dough - I smeared it on top with whipped cream and sugar left over from morning coffee. They started eating while still hot. Super! I will bake again, be sure, the family appreciated. But I'll probably put a little less sugar in the cream next time. Thanks again for the recipe.
Kokoschka
I make pasties according to this principle, only I take boiling water for milk, I will have to try it anyway!
Ava11
Tatiana thanks for the recipe! I baked it according to your recipe, the dough is wonderful, there is a lot of cream inside. Moderately sweet. I like it.
Ava11
Here is the photo.Fytyr in Egyptian
celfh
Alla, I'm very glad that you liked the pie)))
niamka
Tatyana, delicious pie! Thanks for the recipe.
Fytyr in Egyptian
celfh
Natalia, to your health!)))
KnadezhdaM
Fytyr in Egyptian
KnadezhdaM
Fytyr in Egyptian
The first New Year's creativity. Have not tried it yet.
celfh
Quote: KnadezhdaM
Have not tried it yet.
Well ... now I will worry whether I like it or not)))
KnadezhdaM
And I'm still in the same anticipation ... I promise to give a truthful answer to the people tomorrow. I tried to.
shade
Peace be with you bakers!

Thanks for the reminder
A photo from a cheap mobile phone I thought I’ll come in the evening and click on the camera
Yes, fuck that - SLOPPED and don't admit who

Fytyr in Egyptian
KnadezhdaM
Many thanks to the author! A pie with a delicate, non-intrusive taste. Liked by both old and young.
shade
Peace be with you bakers!

Oh I'm old - a head with a hole
Forgot to mention
2 tablespoons of baileys liqueur and a pinch of lemon were added to the cream
celfh
Quote: shade
2 tablespoons of baileys liqueur and a pinch of lemon were added to the cream
Oh, it's very tasty!))) I don't drink any alcoholic beverages at all, but I love alcohol in a pastry)))
celfh
Quote: KnadezhdaM
Liked by both old and young.
To the health of both old and young !!!
shade
Peace be with you bakers!

Tatyana-

This is actually not a deadly and delicious pie
I first tried it in Cairo \ flew away and the flight was delayed for 5 hours, well, we dropped in to eat in the city \ liked it
Then they did it at home 5-10 times, and then somehow it was forgotten
But I came across a recipe and wanted to remember the taste

STRAIGHT
larissa
interesting, and in princeska it can be baked ?? Or is he too tall for her?
celfh
larissa, the cake has a height of six centimeters, but I never tried to put a metal mold in the princess))
Helen
To bookmarks...
shade
Peace be with you bakers!

Helen3097-
Do not lay

Bake-really tasty and not confusing
Helen
Quote: shade

Peace be with you bakers!

Helen3097-
Do not lay

Bake-really tasty and not confusing
Necessarily !!!
shurpanita
I got it ... I wonder how I get the layering ... the dough was in the refrigerator for 3 hours. The scent is stunning, I opened the towel and smelled like cream.Fytyr in EgyptianFytyr in EgyptianI did not succeed in flakiness, since there was more yeast in the dough than in the recipe, but still delicious!
celfh
Marina, to your health !!!
Wildebeest
celfh, Tanya, thanks for the recipe. Today I have baked a fytyrchik, enjoy it. The dough is flaky and tasty. Now you need to ripen on this dough to bake something with savory filling.
When the cake was baked, of course, I set it to cool, and to prevent an attack on the cake, I started cleaning. I did the cleaning, but the cake is not cold enough. I sinned, cut off a slightly lukewarm one, the cream leaked onto the plate. So I can't show the photo.
celfh
Sveta, to health
A very interesting idea to cook with a different filling
kristina1
celfh, Tatyanawhat a good recipe .. thanks ..
kirch
Tanya, tomorrow I'm going to cook this fatir. I've been looking at him for a long time. And my question is: are all 200 g of butter smeared on the dough? Not a lot of 100 g butter per 26 cm of dough?

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