Feteer Meshaltet with Vanilla Custard

This recipe was automatically translated from Romanian. View original here
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, with salty or sweet filling, being also called Egyptian pizza. The version with vanilla cream (Mehalabiya) seems to me the most interesting, but I will definitely try other options in time.

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

I definitely recommend trying it, it is very tender and delicious, especially when it is hot, kept in the fridge, it becomes a bit thicker due to the butter in the composition. But reheated for a few minutes in the simple or microwave oven, it is again perfect to enjoy.


750 ml
Active dry yeast
0.5 tsp
2 pieces
0.25 tsp
White flour
450 g
200 g
to be soft at room temperature
1 cup
Corn starch
4 tbsp
Vanilla Extract
1 tsp

Step by step


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

Mix well with a whisk.


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


Then move the dough formed on the table and knead it with your hands until it becomes uniform and soft.


Divide it into 2 equal pieces, form balls out of them and let it rest on the table for 10 minutes.


After this time, spread each ball in a sheet as thin as possible.

Grease each one with 100g of soft butter, evenly distributed (with your fingers) on the whole sheet.


Roll tight.


Then twist it and assemble it into a round snail shape.


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

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


Meanwhile, prepare the vanilla cream / pudding.

In a saucepan mix 250g of sugar with 4 tablespoons of starch.


Add 1 egg and mix the composition well with the whisk.


Pour 500ml of milk, mix well again.


Put the pan on the fire and periodically stir in it.

When it starts to boil, stir continuously so that no lumps form.


When it becomes thicker, remove from the heat, add vanilla extract and allow to cool to room temperature.


After 3-4 hours, take the dough snails out of the fridge.

Each one presses it a little with your fingers and goes through the flour.


Spread 2 round sheets - one larger and one smaller, about 33cm and 30cm in diameter, respectively.


Spread a large baking tray with baking paper. Put the smaller 30cm sheet in it and spread all the vanilla cream on top.

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


Cover everything with a large, 33cm sheet.


The edges that are larger, put them carefully under the first sheet, the one at the base, to be like a barrier for the cream.


Prick the whole pie from place to place with a fork.


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

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


The best is served hot or reheated, possibly sprinkled with powdered sugar underneath, but not necessarily.

Delicious and special, be sure to try it!

Good appetite!

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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