Very tasty Egyptian pie!

dry quick yeast - 1/2 tsp.

wheat flour - 3 cups

butter - 200 g

sugar - 1 cup

milk - 3 cup

eggs - 2 units

salt - 1 pinch

potato starch - 3 tablespoons

powdered sugar - to taste

vanilla sugar - to taste

 

Method of preparation

 

Dissolve the yeast in 1 cup of warm milk, add an egg, salt and flour and knead into a soft and elastic dough.

 

Divide the dough into two equal parts and roll out each part. Divide the soft butter into two equal parts and grease the two rolled out layers.

 

Each layer is tightly rolled up into rolls, and then each roll is rolled up into a snail shape, wrap the "snails" in clingfilm and send them to the fridge for two hours. While our pastry is cooling, let's make the cream, in Egypt they call it Magalabia: we mix a cup of sugar with starch and one egg and knead to a white thick mass, then dissolve in warm milk (2 cups), put it on a low heat and with constant stirring bring it to a boil, and then bring it to a thickening. Let the cream cool.

 

Take the pastry out of the fridge, and roll out each piece to 3 mm thick, but one piece should be a couple of centimeters bigger in diameter; 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 cake cool a bit and sprinkle with powdered sugar.This cake is good both warm and cold.Enjoy your meal!!!