Egyptian quiche - it's so sweet! Recipes classic and lazy Egyptian quiche

Egyptian quiche - it's so sweet! Recipes classic and lazy Egyptian quiche

Sweet Egyptian pie is not an ordinary pastry. It is distinguished by a large amount of custard filling, delicate puff pastry and delicious aroma. At the same time for cooking need the most primitive ingredients.

Egyptian Quiche - General Cooking Principles

The dough for the Egyptian cake is used yeast, but puff. In fact, it does not require numerous rolling and the technology is obscenely simple. It is usually kneaded with milk, but there are recipes on the water, one of them is lower. Very lazy pies can be made from puff pastry, but it should also be yeast-free.

Cream filling used custard. It is impossible to replace milk with water in it, as the taste will suffer greatly from this. Except milk sugar, yolks, vanilla is added. To thicken the mass used flour or starch. Below are the recipes of Egyptian pies with chocolate cream, cream and other interesting options. The cakes are always closed with a filling in the middle, baked in the oven.

Egyptian Fytyr Quiche

The recipe for the famous Egyptian quiche. In the classic version, pastries are made from homemade yeast dough in milk.


• a glass of milk;

• flour 3.5 cups;

• 120 g of oil;

• salt;

• egg;

• 0.5 tsp. yeast;

• spoon of sugar.

Cream “Malyamba”:

• 2 tbsp. milk;

• 1 tbsp. Sahara;

• 10 g vanilla;

• egg;

• 3 tablespoons of starch.


1. Leave the oil warm, let it soften well. Heat the milk, dilute the yeast, sugar, salt and add a loose egg, knead it all with flour. Do not add butter, leave the dough for a quarter of an hour.

2. We divide the dough in half, you can make one part a little more, it will go to the bottom of the Egyptian pie. Roll out cakes, thickly grease with butter, roll up rolls. 3. Each roll is rolled into a dense snail, put in the fridge for two hours.

4. During this time, you need to cook custard cream. Mix cocoa and sugar, add one egg, grind until smooth and partly inject milk, throw in vanilla. We send the cream on the stove, warm up to thicken. Cooling down.

5. After two hours, we take out the snails from the dough, roll out a large flat cake, put it in a mold, 22 to 25 cm in size, do not forget about the sides.

6. We spread a thick custard, level the layer with a spoon so that the thickness was the same in all places.

7. Cover the filling with a cake from the second part of the dough, glue the edges of the cake together.

8. Pierce several holes on top and bake the Egyptian pie for half an hour at 200 degrees. We take out from the oven, cool, decorate with icing sugar.

Egyptian dough quiche on water

If there is no milk for the dough, you can cook it in water. Another Egyptian quiche recipe. The oil is used vegetable. Cream with lemon flavor.


• 200 ml of water;

• 100 ml of oil;

• 2 eggs;

• 3-4 Art. flour;

• 2/3 tsp. yeast;

• salt.


• 300 ml of milk;

• zest with 1 lemon;

• 180 g of sugar;

• 2 yolks;

• 1 spoonful of flour.


1. In warm milk, let loose two eggs, add yeast and salt. Knead the dough, in the process add two spoons of vegetable oil.

2. Mixed dough divided in half into two parts, roll out cakes, lubricate and twist the rolls, fold each individually in a spiral, put in the refrigerator.

3. For cream use only egg yolks. Add to them the sugar and flour, rub a minute, the mass should be homogeneous, the sugar begins to melt. Pour in milk.

4. Wash the lemon, scald with boiling water. We take a fine grater and erase the zest in a circle, immediately pour it into the cream.

5. Send the stuffing to the stove, start to heat up. Often stir. As soon as the mass starts to thicken around the edges, we interfere constantly and never for a second, otherwise the cream will burn and the taste will be spoiled. Cooling down. 6. We take out the dough, roll out two cakes for the lower and upper layers.

7. We form a cake with a sweet filling in the middle, poke it with a fork, send it to bake.

8. Cooking an Egyptian delicacy at 200 degrees until golden brown. Before cutting, be sure to cool a little, as the cream will be very hot.

Egyptian puff pastry quiche

A variant of lazy Egyptian quiche. The dough is used ready puff, but certainly yeast. From this amount one small pie will turn out. If you need to do more, then use two packages of dough.


• 400 g of dough;

• 200 ml of milk;

• 110 g of sugar;

• 1 yolk;

• 1.5 liters of starch;

• 2 spoons of powdered sugar.


1. You need to start with a cream, because it needs to be brewed and cooled well. Mix the yolk with starch, sugar and milk. You can beat a blender quickly. Heat on the stove, throw vanilla to taste, or add the zest, as in the recipe above. As soon as the filling becomes thick, remove from heat. Cooling down.

2. Expand the puff pastry, roll out a little, cut into two parts. If it consists of two plates, then just roll up to the desired size. Typically, square or rectangular cakes, we also make a cake like this. Of course, you can cut round cakes, but in this case there will be waste.

3. Put one cake in the form, lubricate all the edges of the test with water.

4. Distribute cold cream.

5. The second cake is not in a hurry to lay. We make holes in it with a fork through, placing the dough on a cutting board. Now it is possible to transfer and connect with the lower layer, the wetted edges by this time have become sticky.

6. Baking a puff pastry for half an hour at 200 degrees.

7. Cool slightly. Put the powder in a strainer, sprinkle flavored cake on top and it can be served at the table!

Egyptian quiche and chocolate

The dough for this cake is kneaded classic, as in the first recipe. But you can make a simpler version of the water, as in the second recipe. All chic in an appetizing filling, which will require some good chocolate. Ingredients

• dough;

• 250 ml of milk;

• 100 g of sugar;

• 2 yolks;

• 1 spoonful of flour;

• 60 g of chocolate;

• vanilla;

• a little powder for registration.


1. Prepare the usual custard. Milk combine with sugar. Pound the yolks with flour, but you can take 1.5 spoons of potato starch, add a little milk, then pour the rest.

2. Put the cream to boil, you can immediately add vanillin. As soon as the mass thickens, remove from heat and cool.

3. Cook the dough according to any recipe above, give it a rest for a couple of hours in the fridge.

4. Chocolate should be chopped into pieces, the size of a little more raisins. Mix with chilled filling.

5. Roll out the dough, spread it in the form, distribute the filling with chocolate. Cover with a second flat cake. Do not forget about the holes on top, through which steam will come out.

6. The cake is also baked for about half an hour. Sprinkle the finished product with powder.

Egyptian Cream Quiche

A variant of the Egyptian cake, for which the cream is cooked on fresh cream. The filling is incredibly tender. Use a product with a fat content of 12-15%. The dough is prepared in the usual way according to the first recipe.


• 400 ml of cream;

• 1 yolk;

• 3 tablespoons of starch;

• vanilla;

• incomplete cup of sugar;

• 2 tablespoons sour cream;

• dough.


1. We pour a third of the cream, put the rest on the stove, let it heat up for a while.

2. Yolk we dress, combine with starch, sugar and the remaining cream, stir a minute. Vanilla can also be added here.

3. As soon as the cream in the saucepan is heated, pour in a thin stream the mixture with the yolk, continuously stir the cream. After it thickens, remove from heat and cool.

4. We roll out two layers of arbitrary shape out of dough, make a pie out of them.

5. Lubricate the top of the product with fat sour cream, send to bake.

Egyptian Cocoa Custard

Another variation of delicious chocolate filling for Egyptian pie, but it is made with cocoa. The dough can be used purchased puff or from the recipes above. Ingredients

• 2 spoons of cocoa;

• 450 ml of milk;

• 2 yolks;

• 2 tablespoons of flour (without tubercles);

• a glass of sugar;

• dough ready or homemade;

• a little powder.


1. Mix cocoa, flour and granulated sugar in a bowl to get rid of possible lumps.

2. First add the yolks, stir a little and pour the milk in parts. We send the cream to boil on the stove.

3. Constantly stir the chocolate mass. As soon as it becomes a "flop", we immediately remove. Cooling down.

4. We form a closed cake with chocolate custard. Above you can see how this is done.

5. Bake until tender. Egyptian pie does not need decorating, it is enough to powder it with powder.

Egyptian Quiche - Tips and Tricks

• The Egyptian cake will have a beautiful and tasty crust, if you grease the surface with greasy sour cream before planting in the oven.

• Pie cream can be cooked not only on whole cow's milk, but also on coconut, soy. You can use dry concentrate, diluted condensed milk, goat milk. In any embodiment, the filling is obtained, but the taste will be different.

• Butter is added to the classic custard according to the recipe, but here it is not necessary, because in the dough a lot of their own fat, the products will be too heavy and high in calories.

• If you do not have time to cook custard cream, you can bake something like an Egyptian pie with just chocolate pieces or a sweet sandwich spread.

• Not only vanillin can be put into the custard. Delicious cakes are obtained with the addition of nuts, coconut chips, pieces of chocolate.

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