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Egyptian fytyr pie

Cooking recipes / Top Picks / Pies

12 servings
4 hours

Milk - 1 pack., Yeast - 10 gr., Salt - to taste, Sugar - 1.5 tbsp., Chicken eggs - 1 pack., Wheat flour - 3.5 tbsp., Butter - 200 gr., Chicken eggs - 1 pack., Sugar - 1 pack., Starch - 3 tbsp., Milk - 2 pack., Egg yolks - 1 pack., Milk - 2 tbsp.

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

Slightly knock everything down with a whisk.

Add the warm milk.

Crush the yeast and mix well.

Sieve the flour in portions (going into 4).

And start kneading.

The dough will be thicker and thicker.

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

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

Melt the oil (or simply soften in a warm kitchen) and brush the dough layers with it.

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

Wrap each seam in a roll.

Wrap each roll in a snail.

Put the snails on the dish.

Wrap in film and place in the fridge for 2-3 hours.

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

Mix well with a whisk.

Add the warm milk, in portions and stirring constantly.

So there will be no lumps in the cream.

Place on the stove and cook until thick.

To prevent 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 - raise the sauté pan and mix on weight. Smooth cream is worth a lot.