Egyptian Quiche

Recipe from: Katerina

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Pytyr is an Egyptian quiche with Magalabia custard vanilla cream. Incredibly delicious, delicate and fragrant cake.

Serve Fytyr can be both hot and cold.

For the test:

  • 1 tsp dry yeast
  • 300 ml of milk
  • 3 cups flour
  • 200 g butter
  • a pinch of salt
  • 2 tbsp. spoons of sour cream (for smearing cake)

For custard “Magalabia”:

  • 500 ml of milk
  • 3 tbsp. spoons of starch or flour
  • 200 g sugar
  • 1 vanilla pod or vanilla to taste

How to cook Egyptian Fytyr – recipe with photo:

  1. Prepare the dough for the cake “Fytyr”. Add yeast to warm milk, stir and leave for 10-15 minutes.

We add yeast to milk

Knead the dough for Fytyr

Roll out and oil

We twist into roll

Egyptian Quiche

We displace a snail and put in the refrigerator

Heat part of the milk with sugar and vanilla

Mix the rest of the milk with flour

Pour flour mixture into hot milk

We transfer layer into shape

We cover the second layer

We form and pierce the cake

Bake cake in the oven for 20 minutes

Grease Fytyr with sour cream and bake for 15 minutes

Katerina is the author of the recipe

Delicious recipes with step by step photos:

Comments (20) on Pie “Egyptian Piper” post

Ohhh, what a beauty! I wonder if there is some kind of yeast substitute for the dough to turn out just as gentle? Most sourdoughs are either rye or cereal …

Of course you can ferment, it is from the flour, water and beneficial lactic acid bacteria is! Only activate it instead of water with milk. For this amount of flour enough 200 gr. active ferment, then the milk for kneading dough must be taken at 100 ml less and flour is also 100 grams less. And in the refrigerator not for 2-4 hours, but for 10-12. Katerina, thank you very much for the recipe!

Thanks for the detailed explanation. Sourdough baked only bread. I’ll try and make sweet sourdough pastries.

Sweet pastry on sourdough turns out very tasty! Baked buns and rolls, Easter cakes, baking turns out airy and useful.

Katerina, thanks for the cake recipe. Be sure to try! AshataN, thanks for the clarification about the sweet pastry on sourdough. I baked bread on it, but I have not tried the sweet one yet. By the way, it would be nice if you put your recipes on sourdough:

Olga, somehow I will post it. My daughter is now on a diet, so for now, I don’t bake wheat air delicacies. I just put products on my eye, the principle of making pastry is the same as bread dough, instead of water, we add milk or any fermented milk product to the starter, we take flour of the highest grade with 1, 2 grade and with whole-grain flour, certainly, it will be more useful, but there will be no bakery lightness. At the last stage, add butter, you can sunflower, but with cream, of course, more delicious and festive! Stuffing to your taste! Give the dough to stand for 40-1 hours in the heat, then as you did it from yeast dough, make pies, buns or cheesecakes with poppy seeds / sugar / sesame / nuts / flaxseeds (to your taste, here is a flight of fancy) and leave warm them for proofing until the buns increase

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