Feteer Meshaltet with Vanilla Custard

Feteer Meshaltet with Vanilla Custard

Today I want to show you a dessert that I really liked, a pie with fine sheets, butter flavor and delicious vanilla filling. In Egypt, Feeter Meshaltet pies can be of different types - without filling at all or with filling, salty or sweet. They are also called Egypt's pizza. The version with vanilla cream (Mehalabiya) seems to me the most interesting, but I will definitely try other options.

Most of the time, however, it's served simple, without filling - topped with a lot of honey, chocolate cream, molasses etc.

I definitely recommend trying it, it's very tender and delicious, especially when it's hot. Kept in the fridge, it gets a bit denser because of the butter it contains. But, reheated for a few minutes in the oven or microwave, it's perfect again.

Ingredients

Milk
750 ml
Active dry yeast
0.5 tsp
Egg
2 pieces
Salt
0.25 tsp
White flour
450 g
Butter
200 g
softened, at room temperature
Sugar
1 cup
Corn starch
4 tbsp
Vanilla Extract
1 tsp

Step by step

Step 1

Pour 250ml of warm milk into a large bowl, add 0.5 teaspoon of yeast, 1 egg and a teaspoon of salt.

Beat well with a whisk.

Feteer Meshaltet with Vanilla Custard - Step 1
Step 2

Add in 450g of flour, mix well with a spoon or a spatula at first.

Feteer Meshaltet with Vanilla Custard - Step 2
Step 3

Then turn the dough out onto the table and knead with your hands until smooth and soft.

Feteer Meshaltet with Vanilla Custard - Step 3
Step 4

Divide the dough into 2 equal parts, shape into balls and let rest on the table for 10 minutes.

Feteer Meshaltet with Vanilla Custard - Step 4
Step 5

After this time, roll out each ball into a sheet as thin as possible.

Brush on each one with 100g of softened butter, evenly spread (with your fingers) over the whole sheet.

Feteer Meshaltet with Vanilla Custard - Step 5
Step 6

Roll up tightly.

Feteer Meshaltet with Vanilla Custard - Step 6
Step 7

Then twist the thin log into a round snail shape.

Feteer Meshaltet with Vanilla Custard - Step 7
Step 8

Do the same with the other ball of dough, place the dough snails on a plate.

Cover with plastic wrap and refrigerate for 3-4 hours.

Feteer Meshaltet with Vanilla Custard - Step 8
Step 9

Meanwhile, prepare the vanilla cream/custard.

In a saucepan, combine 250g of sugar with 4 tablespoons of cornstarch.

Feteer Meshaltet with Vanilla Custard - Step 9
Step 10

Add in 1 egg and whisk the mixture very well.

Feteer Meshaltet with Vanilla Custard - Step 10
Step 11

Pour 500ml of milk, beat well again.

Feteer Meshaltet with Vanilla Custard - Step 11
Step 12

Place the saucepan over heat and stir frequently.

When it comes to the boil, stir constantly to avoid forming lumps.

Feteer Meshaltet with Vanilla Custard - Step 12
Step 13

When it gets thicker, remove from the heat, mix in vanilla extract and allow it to cool at room temperature.

Feteer Meshaltet with Vanilla Custard - Step 13
Step 14

After 3-4 hours, remove the dough snails from the fridge.

Press them lightly with your fingers and dust with flour.

Feteer Meshaltet with Vanilla Custard - Step 14
Step 15

Roll out into two round sheets - one larger and one smaller, about 33cm and, respectively, 30cm in diameter.

Feteer Meshaltet with Vanilla Custard - Step 15
Step 16

Line a large baking sheet with parchment. Place the small, 30cm sheet in it and spread all the vanilla cream on top.

Try not to reach the edges, leave at least 1 cm.

Feteer Meshaltet with Vanilla Custard - Step 16
Step 17

Cover everything with the large, 33cm sheet.

Feteer Meshaltet with Vanilla Custard - Step 17
Step 18

Carefully slip the larger, top edges under the bottom sheet and seal them together like a barrier for the cream.

Feteer Meshaltet with Vanilla Custard - Step 18
Step 19

Prick the pie pastry all over with a fork.

Feteer Meshaltet with Vanilla Custard - Step 19
Step 20

Bake in the preheated oven at 180C for 35-40 minutes or until nicely browned.

Then allow to cool for at least 2 hours at room temperature.

Feteer Meshaltet with Vanilla Custard - Step 20
Step 21

It's the best when served hot or reheated, perhaps dusted with powdered sugar on top, but not necessarily.

Delicious and special, you must try it!

Enjoy!

Feteer Meshaltet with Vanilla Custard - Step 21
Quantity: 1 kg (10-12 servings)
Prep time: 120 min
Difficulty: intermediate
Ready in: 300 min
Publish date:
Collections: Pies, Desserts

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