Feteer Meshaltet with Honey, Egyptian Flaky Pastry
Paper thin dough, folded with butter into buttery flaky layers and served warm with honey and icing sugar.
- Time2 hr 15
- LevelHard
- Costabout £0.85 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, sugar and salt. Add the 50 g melted butter and the warm water and knead for 8 minutes to a soft, stretchy dough. Divide into 4 balls, brush with melted butter, cover and rest for 1 hour.
60 min - 2
Oil a clean work surface and stretch one ball out with your hands and a rolling pin until paper thin and about 40 cm across. Brush with melted butter.
- 3
Fold the sides into the middle like an envelope to make a square, then brush again with butter.
- 4
Cover the folded squares and rest for 20 minutes. Repeat with the rest of the dough.
20 min - 5
Heat the oven to 230°C (210°C fan), with a tray inside. Gently press each square out to about 20 cm.
- 6
Bake on the hot tray, in batches if needed, for 12 to 15 minutes until golden and puffed, brushing with more butter halfway.
13 min 20 s - 7
Serve warm, drizzled with honey and dusted with icing sugar. Tear in at the table.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
