Feteer with Ashta Cream, Honey and Pistachios

Method

1. Mix the bread flour and salt, add the lukewarm water a little at a time and knead for 12 min into a very smooth, soft, stretchy dough. It is ready when a fingertip dent springs back slowly. Bread flour's stronger gluten lets it stretch even thinner.

   Add in this stepStrong bread flour 250 gSalt ½ tspLukewarm water 150 ml

2. Divide into 2 ball(s), roll them in a bowl of the oil until well coated, cover and rest for 1 h. The longer rest is what lets the dough stretch like paper without tearing.

   Add in this stepVegetable oil (to coat the dough) 2 tbsp

3. Ashta cream: in a 16 cm pan whisk the cornflour into the cold milk until smooth, then add the cream and sugar. Cook on medium heat for 6 min, stirring the bottom constantly, until very thick and a spatula leaves a trail. Off the heat, stir in the orange blossom water, press cling film onto the surface so no skin forms and chill.

   Add in this stepMilk 200 mlDouble cream 100 mlCornflour 2 tbspSugar 20 gOrange blossom water (or vanilla extract) 1 tsp

   medium heat

4. Put a baking tray in the oven and preheat the oven to 230 °C for 20 min; baking on a hot tray gives a crisp base. Mix the melted ghee and soft butter into a creamy spread.

   oven

5. Oil the counter and pull a ball out in all directions with your hands until you can see through it. Spread a thin, even layer of the ghee-butter over it, fold the sides into the middle, spread again, then fold top and bottom to make a square. With more balls, stretch and spread the next one, set the square in the middle and wrap it (for 4 servings, two pastries of two balls each).

   Add in this stepGhee, melted 33 gUnsalted butter, softened 35 g

6. Chill the folded pastry for 15 min so the fat firms slightly; that makes the layers separate clearly in the oven. Then press it gently out to 20 cm and brush the top with the yolk mixed with 1 tsp water.

   Add in this stepEgg yolk 1

7. Slide it on its baking paper onto the hot tray and bake in the oven for 20 min, until tall and deep amber. Brush with the remaining ghee as soon as it comes out, for shine.

   Add in this stepGhee, melted 22 g

   oven

8. Cool for 5 minutes, cut into pieces, spoon over plenty of cold ashta, drizzle with honey and scatter with pistachios. Eat straight away to enjoy the hot pastry against the cold cream.

   Add in this stepHoney 2 tbspPistachios, chopped 20 g