Better Than Pancakes: This Egyptian Feteer Meshaltet Is the Ultimate Creamy Delight
Just add cream to the dough — the rest is for the oven to do.
If you’ve already tested all the cakes and desserts in your local bakery and now are craving for something new, here’s an idea — try making this authentic Egyptian sweet treat at home.
Apart from not taking much time for preparation, this dessert is so rich in taste it will easily become your entire family’s favorite — you might even already have all the necessary ingredients in your kitchen.
Here’s what you need: For the dough: 500 g of flour, 1 cup of milk, 1 tablespoon of sugar, ½ teaspoon of yeast, the same amount of salt, 1 egg, 20 g of butter, a pinch of vanilla extract.
For the cream: 1 egg, 3 tablespoons of cornstarch, 1 cup of sugar, 2 cups of milk, a pinch of vanilla extract, a pinch of salt.
Add the yeast, vanilla extract, sugar, and salt to the warm milk, then add the egg. Whisk thoroughly. Sift the flour.
Knead the dough with a mixer or by hand, gradually adding the milk mixture. Knead for about 10 minutes — the dough should be firm.
Divide the dough into two unequal parts, one of which should be slightly larger. Roll out into a sheet about a millimeter thick and brush with butter.
Roll the dough into a log, then into a spiral. Do the same with the second piece. Wrap in plastic wrap and place in the fridge for two hours.
For the cream, mix all the ingredients together, stirring until there are no lumps. Place on the stove. Cook the cream until thickened, stirring constantly. Cover with plastic wrap and set aside to cool.
After two hours, the dough will have doubled in size. Roll out the smaller portion slightly larger than the diameter of the pan to form sides. Spread the cream over the dough.
Roll out the larger portion, place it on top, and fold it under the first layer. Prick the edges all around to let air escape, then brush with egg.
You can put it in the oven; bake at 180°C for 40 minutes.
