dry quick yeast - 1/2 tsp.
wheat flour - 3 cups
butter - 200 grams
cacap - 1 cup
milk - 3 cups
eggs - 2 units
salt - 1 pinch
potato starch - 3 tablespoons
powdered sugar - to taste
vanilla caxap - to taste
Dissolve 1 cup of warm milk and add the yeast, an egg, salt and flour to make a soft and elastic dough.
Divide the dough into two equal parts and roll out each part. Soft .
The soft butter is divided into two equal parts and grease the two rolled out layers.
We twist each layer tightly into rolls, and then each roll is rolled up into a snail shape, wrap the "snails" in clingfilm and put them in the fridge for two hours. While our pastry is cooling, let's make the cream, in Egypt they call it Magalabia: mix a glass of cacapa with some starch and an egg and knead to a white thick mass, then dilute with warm milk (2 cups), put on a low fire, bring to a boil with constant stirring and then bring it to a thicken. Let the cream cool.
Take the pastry out of the fridge, and roll out each piece to 3 mm thick, but one piece must be a couple of centimeters bigger in diameter, and put the smaller one on a baking tray lined with parchment.
Spread cream on top, smooth out and cover with the second layer, tucking the ends under the first one by 2-3 cm and piercing in several places with a fork. Let the pie cool a little and sprinkle it with powdered sugar.This pie is good both warm and cold.