Feteer Meshaltet (Egyptian Layered Pastry)
Feteer Meshaltet is a traditional Egyptian layered pastry known for its flaky texture and rich flavor. It can be served plain, with honey, cheese, or molasses for a versatile and satisfying meal. This vegetarian version focuses on the classic preparation.
An original recipe by Forkin
- Total time
- 3 hr 25 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 1,117 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 500 gall-purpose flour
- 300 mlwater, warm
- 1 tbspsugar
- 0.5 tspsalt
layers
- 200 gunsalted butter, melted
- 50 gghee, melted(optional)
- 50 gclarified butter, melted(optional)
for shaping
- 2 tbspoil
Equipment
plastic wrap · parchment paper · baking sheet · large mixing bowl
The method
Step by step
- 1
In a large mixing bowl, combine the flour, sugar, and salt.
About 2 min
- 2
Gradually add the warm water to the dry ingredients, mixing until a shaggy dough forms.
About 3 min
- 3
Transfer the dough to a lightly floured surface and knead for 10-15 minutes until it is smooth and elastic.
About 15 min
Cook’s note: The dough should be soft but not sticky.
- 4
Divide the dough into 4 equal pieces. Roll each piece into a smooth ball.
About 3 min
- 5
Lightly brush the dough balls with oil, place them in a bowl, cover with plastic wrap, and let them rest at room temperature for at least 1 hour, or up to 2 hours.
About 1 hr
Cook’s note: This resting period is crucial for the dough to relax, making it easier to stretch very thin.
- 6
In a small bowl, combine the melted butter, and if using, ghee or clarified butter.
About 1 min
- 7
On a lightly oiled clean surface (a large countertop works best), take one dough ball and gently flatten it with your hands.
About 1 min
Cook’s note: Do not use flour for this step; use oil to prevent sticking.
- 8
Begin to stretch the dough outwards from the center, using your fingertips, until it is paper-thin and almost transparent. Be careful not to tear it too much.
About 5 min
Cook’s note: If the dough resists, let it rest for a few minutes and try again. Minor tears are okay.
- 9
Drizzle a generous amount of the melted butter mixture over the entire surface of the stretched dough.
About 1 min
- 10
Fold one side of the dough towards the center, then fold the opposite side over it, creating a rectangular shape.
About 1 min
- 11
Drizzle more butter mixture on the folded rectangle, then fold one short end to the center and the other short end over it, forming a smaller square packet.
About 1 min
- 12
Place the folded square onto a lightly oiled plate, cover, and refrigerate for at least 30 minutes. Repeat with the remaining dough balls.
About 30 min
Cook’s note: Chilling the dough helps the butter solidify, making the layers distinct.
- 13
Preheat your oven to 200°C (400°F).
About 15 min
- 14
Take one chilled dough packet and gently flatten it with your hands into a round shape, about 20-25 cm (8-10 inches) in diameter, on a baking sheet lined with parchment paper.
About 2 min
Cook’s note: Do not roll with a pin; just gently press and stretch to keep the layers intact.
- 15
Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed up.
About 25 min
Cook’s note: The feteer should be flaky and crispy on the outside, and soft on the inside.
- 16
Serve immediately while warm.
Cook’s note: Optionally serve with honey, molasses, or soft cheese.
Per serving
Nutrition
- Calories
- 1,117.3kcal
- Protein
- 12.9g
- Carbs
- 98.2g
- Fat
- 74.2g
- Fibre
- 3.4g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover feteer in an airtight container at room temperature.
Reheat in a preheated oven at 180°C (350°F) for 5-10 minutes until warmed through and crispy.