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Loading...Feteer billaban is a beloved Egyptian street pastry — paper-thin sheets of dough folded with liberal amounts of ghee to create dozens of shatteringly crisp layers. The freshly baked pie is then drenched in hot sweetened vanilla milk, which seeps between the layers, softening the center into a custard-like cream while keeping the outer edges crisp. Best enjoyed warm from the oven with a scattering of pistachios.
Prep Time60 mins
Cook Time25 mins
Total Time85 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 38 gFat
- 22 gSaturated Fat
- 78 gCarbs
- 2 gFiber
- 32 gSugar
- 14 gProtein
- 180 mgSodium
- 340 mgPotassium
- 240 mgCalcium
- 3.2 mgIron
- 1 mgVitamin C
- 290 mcgVitamin A
Ingredients
For the dough
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1/2 teaspoon fine salt
- 3/4 cup (180 ml) warm whole milk
- 2 tablespoons neutral oil
- 1 large egg
For the lamination
- 1 cup (225 g) ghee, melted and kept warm (or substitute unsalted butter)
- 1/4 cup (30 g) cornstarch, for dusting
For the sweet milk soak
- 4 cups (960 ml) whole milk
- 1 cup (200 g) granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
For the topping
- 1/2 cup (60 g) unsalted pistachios, roughly chopped
- 1 teaspoon ground cinnamon
- 2 tablespoons clotted cream or ashta (optional)
Directions
- In a large bowl, whisk the flour, yeast, sugar, and salt. Stir in the warm milk, oil, and egg to form a soft dough. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic, then transfer to an oiled bowl, cover, and let rise for 1 hour, or until doubled in size.
- Punch down the dough and divide into 6 equal balls. Cover and let rest 15 minutes so the gluten relaxes for stretching. Meanwhile, place the ghee in a wide shallow bowl and warm it gently; it should stay liquid but not hot.
- Working with one ball at a time on a cornstarch-dusted surface, roll the dough out to a thin disc about 8 inches across, then gently stretch it by hand from the center outward until nearly translucent and roughly 18 inches across — the dough should be thin enough that you can almost see your hand through it.
- Brush the stretched surface generously with warm ghee, then fold the round in thirds like a letter, brush with more ghee, fold again into a square, brush once more, and set aside. Repeat with the remaining dough balls.
- Stack the folded squares into a 9-inch round baking dish (preferably metal), pressing gently to fit; you should have a tall, stacked, heavily buttered layered mound. Bake in a preheated 220°C (425°F) oven for 22 to 25 minutes until deeply golden and crisp on top.
- While the pie bakes, prepare the soak: whisk the milk, sugar, vanilla, and cornstarch together in a saucepan and bring to a gentle simmer over medium heat, whisking constantly until slightly thickened, about 5 minutes. Keep hot.
- Immediately after removing the pie from the oven, pour the hot sweet milk evenly over the entire surface — it should sizzle as it hits the pastry. Allow the pie to absorb the milk for 10 minutes so the layers soften beneath a still-crisp top.
- Scatter the chopped pistachios and ground cinnamon across the top, add small spoonfuls of clotted cream if using, and cut into wedges to serve while warm and custardy inside.
Cook’s Notes
- Keep the ghee warm (not hot) during lamination so it stays brushable; if it solidifies the dough will tear instead of stretch.
- Stretch each dough ball until it is genuinely paper-thin — the layers only develop properly if the dough is translucent before folding.
- Pour the milk immediately over the pie as it comes from the oven so the layers absorb it before crisping fully set.
- For the best contrast between crisp exterior and soft, creamy interior, rest the soaked pie at least 10 minutes before cutting.
- Serve within an hour of baking; leftover feteer can be reheated in a dry skillet but will lose its signature layered crispness.
