Egyptian-Style Creamy Layered Pie

Layered, juicy, with cream — this pie does not leave anyone indifferent! Probably the Egyptian gods gave this recipe to people. Layers of delicate dough are already enticing to eat, and inside, on top of that, there is also custard. Well, how can you resist here! Letʼs go to the kitchen, and tomorrow — double fitness to lose extra calories.
cook time: 4h
Noah Merrick
Egyptian-Style Creamy Layered Pie

Nutrition Facts (per serving)

286
Calories
12g
Fat
36g
Carbs
5g
Protein

Ingredients (12 portions)

Dough:

Milk 1 cup
Yeast 10 g
Salt to taste
Sugar 1.5 tbsp
Chicken eggs 1 pc
Wheat flour 3.5 cup
Butter 200 g

Cream:

Chicken eggs 1 pc
Sugar 1 cup
Starch 3 tbsp
Milk 2 cup

Crust:

Egg yolks 1 pc
Milk 2 tbsp

Recipe instructions

Step 1

Step 1
For the dough, crack an egg into a large bowl. Add salt and sugar.

Step 2

Step 2
Beat everything a little with a whisk.

Step 3

Step 3
Add warm milk.

Step 4

Step 4
Crumble the yeast and mix everything well.

Step 5

Step 5
Sift the flour in portions (4 batches).

Step 6

Step 6
And start kneading.

Step 7

Step 7
The dough will become thicker and thicker.

Step 8

Step 8
At the end of kneading, transfer the dough to the table and knead well with your hands.

Step 9

Step 9
Divide the dough into two parts. Roll out into circles about 3mm thick.

Step 10

Step 10
Melt the butter (or just soften it in a warm kitchen) and brush the dough with it.

Step 11

Step 11
Apply it, donʼt be sorry. For croissants, butter is used with a dough of 50 to 50, for example.

Step 12

Step 12
Wrap each layer in a roll.

Step 13

Step 13
Wrap each roll in a snail.

Step 14

Step 14
Place the snails on a plate.

Step 15

Step 15
Wrap in film and place in the refrigerator for 2-3 hours.

Step 16

Step 16
While the dough is resting, prepare the cream. To do this, break the eggs into a bowl (or saucepan, we will put it on the stove) and add sugar and starch.

Step 17

Step 17
Mix well with a whisk.

Step 18

Step 18
Add warm milk, little by little, stirring constantly.

Step 19

Step 19
This way there will be no lumps in the cream.

Step 20

Step 20
Place on the stove and cook until thickened.

Step 21

Step 21
To ensure that there are no lumps in the cream, stir the cream constantly and quite vigorously with a whisk during cooking. If you see that you don’t have time, lift the saucepan and stir by weight. Smooth cream is expensive.

Step 22

Step 22
Remove the snails from the refrigerator.

Step 23

Step 23
Roll them into round layers. The first is the size of the form, the second is 5-8 centimeters larger.

Step 24

Step 24
Place a smaller layer on the bottom of the pan. If the mold is not silicone, grease it with butter.

Step 25

Step 25
Place all the cream on the dough.

Step 26

Step 26
Spread in an even layer.

Step 27

Step 27
Take a second layer of dough, which is larger.

Step 28

Step 28
Cover the cream with it and tuck the edges under the bottom layer.

Step 29

Step 29
Mix the yolk with milk to grease the pie.

Step 30

Step 30
Prick the pie with a fork and brush with yolk.

Step 31

Step 31
Bake in a hot oven — 180 degrees and 30-40 minutes.

Additional rubrics

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