Egyptian Cream Pie

Baking and Desserts | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Egyptian Cream Pie

Ingredients

Chicken Egg - 2 pieces
Dry yeast - ½ teaspoon
Salt - a pinch
Wheat Flour - 2½ cups
Butter - 8.8 oz
Sugar - 6.3 oz
Potato protein - 3 tablespoons
Milk - 2 cups
Vanillin - to taste

Step by Step guide

Step 1

Make the dough. Dissolve the yeast in warm milk (1 cup), add the egg, salt, and flour. Knead a soft dough. Divide into 2 parts, roll each into a sheet, and spread with soft butter. Then roll the sheets into a log and twist them into a snail shape. Wrap both snails tightly in plastic wrap and refrigerate for 2 hours, up to a maximum of 4.

Step 2

While the dough is in the refrigerator, prepare the cream. In a saucepan, rub the egg with sugar and starch into a thick white mass, dilute with warm milk (2 cups). Place over low heat and, stirring constantly, bring to a boil and the desired thickness.

Step 3

Preheat the oven to 356°F. Remove the dough from the refrigerator (do not knead). Roll it out into 2 sheets (2–3 mm), one slightly larger. Place one sheet on a greased baking tray, spread the filling on top. Smooth it out. Place the second sheet (the larger one) on top and tuck it under the bottom. Brush the pie with a yolk beaten with a little milk and poke it with a fork.