Feteer Meshaltet
Feteer meshaltet is an extraordinarily flaky Egyptian layered pastry made by folding butter into dough repeatedly to create hundreds of thin, crispy, buttery layers. It is served sweet with honey and cream or savory with cheese and eggs and is a true Egyptian culinary art form.
Ultra-flaky Egyptian layered butter pastry served sweet or savory for any occasion.
Nutrition per serving
Ingredients
dough
layering
serving
Instructions
Make and Rest the Dough
Combine flour, salt, and warm water and knead for 10 minutes until a very smooth, elastic dough forms. Divide into 6 equal balls, coat each with vegetable shortening, and rest covered for 30 minutes at room temperature.
Stretch and Butter the Layers
On an oiled surface stretch each dough ball as thinly as possible without tearing until nearly transparent. Brush generously with melted butter then fold the sheet back onto itself repeatedly to build up multiple layers.
Shape and Bake
Stack all layered dough portions on top of each other on a buttered baking tray and press flat. Bake in a preheated oven at 220 degrees Celsius for 18 to 20 minutes until the top is deep golden and the layers are visibly puffed and separate.
Serve
Remove from oven and immediately tear open the top layer to release steam and preserve flakiness. Drizzle with honey and serve with clotted cream or alongside fried eggs and white cheese for a savory version.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.