It's an Egyptian sweet, whether it's a pie or a cake, but I'll tell you one thing. It's insanely delicious!

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

 

Method

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.