Egyptian Feteer Meshaltet (Flaky Layered Pastry)
Authentic Egyptian Feteer Meshaltet made with rich clarified butter—delicately flaky, multi-layered, and baked to a stunning golden crisp. Its buttery aroma fills the kitchen, and it simply melts in your mouth with honey and cheese.
Ingredients
- all-purpose flour, sifted 1 kg
- lukewarm water for kneading 2.5 cup
- granulated sugar 2 tbsp
- fine salt 1 tsp
- warm Egyptian clarified butter (samna baladi or ghee) 1.5 cup
- vegetable oil for stretching the dough 0.5 cup
- fresh clotted cream (qishta) for topping 3 tbsp
- honey or black molasses for serving to taste
Instructions
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1
In a deep bowl, dissolve the sugar and salt in 2 cups of the lukewarm water. Gradually add the sifted flour and begin kneading thoroughly by hand or in a stand mixer.
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2
Add the remaining water a little at a time while kneading continuously for 10 to 15 minutes until the dough comes together smooth, elastic, and non-sticky.
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3
Divide the dough into equal balls and lightly brush the tops with vegetable oil. Cover and let them rest in a warm place for at least 1 hour so they stretch effortlessly.
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4
Grease your work surface with a blend of oil and melted ghee. Take one dough ball and gently stretch it from the center outwards using your hands until paper-thin and nearly translucent.
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5
Drizzle about 2 tablespoons of warm ghee over the stretched dough and fold it like an envelope, brushing a light layer of ghee between folds, then set it aside.
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6
Stretch a second ball of dough the same way, place the first folded packet in its center, and fold the dough around it. Repeat with a third ball if you prefer a thicker, multi-layered pastry.
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7
Transfer the dough packet to a ghee-greased baking pan and let it rest for 10 minutes. Gently flatten it with your hands to fill the pan, then spread the fresh clotted cream evenly over the top.
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8
Bake in a very hot oven preheated to its highest temperature on the bottom rack for about 10 minutes until puffed, then switch on the broiler to achieve a deep golden color. Remove and cover immediately to keep it tender.
