Egyptian Layered Pastry (Feteer Meshaltet)
فطير مشلتت Feteer meshaltetSay it: feh-TEER meh-SHAL-tet
Feteer meshaltet is a flaky Egyptian layered pastry, made from a simple flour-and-water dough that is stretched thin, brushed generously with ghee, folded, and baked until crisp and golden. It is a familiar home and bakery treat across Egypt, especially in the Nile Delta, eaten warm for breakfast or as a dessert. The layers shatter at the edges and stay tender inside, ready to be drizzled with honey or served with cheese.
Egyptian Layered Pastry (Feteer Meshaltet)
فطير مشلتت, Feteer meshaltet
Pronounced feh-TEER meh-SHAL-tet
- Serves
- 4
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Layering and serving
Method
In a large bowl, whisk the flour and salt. Pour in the warm water gradually while mixing with your hand, then knead for 8–10 minutes, until the dough is smooth, elastic, and only slightly tacky; add a spoonful of flour only if it sticks badly.
Cover the dough and let it rest at room temperature for 30 minutes. Divide it into 4 equal balls, rub each with a little melted ghee, cover, and rest for 10 minutes more.
Lightly grease a work surface and rolling pin with ghee. Roll one ball into a very thin rectangle about 18 x 12 inches (45 x 30 cm); the dough should be almost translucent. Brush the whole surface generously with melted ghee.
Fold the rectangle into thirds like a letter, brush the new surface with ghee, then fold it in half to make a layered square. Roll gently into a 7-inch (18 cm) round; do not press too hard or the layers will compact.
Grease a large baking sheet with the 2 tbsp (30 ml) ghee. Place the round on the sheet and repeat with the remaining dough balls, keeping the finished rounds covered as you work.
Brush the tops of the pastries with more melted ghee. Bake at 400°F (200°C) for 20–25 minutes, until puffed, deep golden, and crisp at the edges, rotating the tray halfway if needed.
Warm the honey gently in a small saucepan or microwave until pourable. Serve the feteer warm, drizzled with honey or with the honey in a bowl for dipping.
Regional variant: Savory Cheese Feteer (Feteer Meshaltet bel Gebna)
Omit the honey. Before baking, scatter 1 cup (200 g) crumbled feta or areesh cheese over the brushed dough after the first fold, then continue folding and shaping. Brush with ghee and bake as above; serve hot, optionally with extra cheese on top.
Cook's notes
- Keep the dough covered whenever you are not working with it; a dry skin makes stretching difficult.
- Ghee is traditional and gives the crispest layers; melted unsalted butter can be used instead, though the pastry will be a little softer.
- Do not skip the rest; relaxed dough stretches thin without tearing.
Serve with
Warm honey, thick cream, or crumbled white cheese; mint tea or strong black tea.
Make ahead and storage
Best eaten the day it is baked. Store cooled leftovers in an airtight container at room temperature for up to 1 day and reheat at 350°F (175°C) for 5–7 minutes to crisp.
