Egyptian pie – puffy, juicy pie.
Egyptian pie - Dana Drobnjak
Flaky, juicy pie
For the dough:
- 2,5 dcl of milk
- 0,5 teaspoons of dry yeast
- 1 piece of egg
- 1 pinch of salt
- 500 g of flour
- 250 g of butter
For the filling:
- 5 dcl of milk
- 200 g of sugar
- 2 sachets of vanilla
- 1 piece of egg
- 4 spoons of density
To sprinkle the pie:
- powdered sugar
- Put 2,5/1 teaspoon of dry yeast in 2 dcl of lukewarm milk, let it stand for 5 minutes, then add 1 egg, a pinch of salt and 500 g of flour.
- Knead the dough and divide it into 2 parts. Roll both parts into a plate with a thickness of 2 mm.
- Spread one part of the dough with 1/2 softened butter, roll it up and fold it into a snail.
- Do the same with the second part of the test. Cover both doughs folded into a snail shape with transparent foil and leave in the refrigerator to rest for 4 hours or preferably all night.
- Make the filling. Add 4 g of sugar and 100 vanilla beans to 2 dcl of milk, put on fire to heat. Separately, beat 1 egg with 100 g of sugar, 4 tablespoons of thickeners and 1 dcl of milk, add to the heated milk and cook until it thickens. Leave to cool.
- From the dough left in the refrigerator, take 1 small ball, roll it into a circle with a diameter of 26 cm, place it in a pan with a diameter of 26 cm previously lined with paper. Spread the cooled filling over the dough.
- Roll out the second part of the dough 2 cm wider than the first part of the dough, cover it over the filling and tuck the excess of 2 cm under the first part of the dough. Prick with a toothpick and bake at 180 degrees for 30 minutes. Sprinkle the baked pie with powdered sugar and cut it when it cools down.
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