Feteer Asafeeri with Honey

Twelve thinly layered pastries filled after baking with cold Ashta.

Preparation: 20 min · Cooking: 10 min · Total: 2 hr 10 min · 12 servings

Ingredients

• 100 ml honey
• 300 g wheat flour
• 165 ml water
• 0.5 tsp salt
• 1 tsp sugar
• 120 g ghee
• 100 g pasteurized thick dairy Ashta

Instructions

1. Measure the whole fat allowance

   For 12 pastries measure 300 g flour, 165 ml water, 0.5 tsp salt, 1 tsp sugar, 120 g total ghee, 100 g Ashta and 100 ml honey. Ghee split: 20 + 10 + 90 g; fourfold 80 + 40 + 360 = 480 g. Quadruple every ingredient for 48 pastries.

2. Knead until elastic

   Mix the measured flour, water and salt with sugar. Knead for about 15 minutes until smooth and elastic; do not taste raw dough.

   Knead until elastic: 900 seconds

3. Rest the covered balls

   Divide into 12 equal balls per pie or batch. Use 20 g of the total ghee for coating balls, hands and the work surface. Cover and rest about 60 minutes. Reserve 10 g for the tray and 90 g for stretching and folding; add no oil.

   Rest the covered balls: 3600 seconds

4. Stretch translucent sheets

   Share the 90 g lamination ghee across all 12 balls. Stretch each gently into a thin translucent sheet with greased hands; do not use a new 120 g pool for every ball.

5. Fold all twelve pastries

   Fold each thin sheet inward into a small layered square. Arrange all 12 on the tray without piling them up. Keep the Ashta refrigerated until the baked pastries are ready.

6. Preheat and bake through

   Preheat the oven to 240°C. Use the reserved 10 g ghee on a suitable metal tray. Bake from about 8–10 minutes, continuing until the inner dough layers are fully baked and no raw gummy seams remain. Use equivalent-size trays and pies in batches at fourfold scale, not thicker pies.

   Preheat and bake through: 600 seconds

7. Finish and portion

   Let fully baked pastries cool just enough to handle. Open with a clean knife and divide all 100 g cold Ashta among 12 pastries, about 8.3 g each, then drizzle all 100 ml honey. Serve promptly; honey is not for infants under 12 months.

   Let fully baked pastries cool just enough to handle. Open with a clean knife and divide all 100 g cold Ashta among 12 pastries, about 8.3 g each, then drizzle all 100 ml honey. Serve promptly; honey is not for infants under 12 months.

8. Cool and store correctly

   Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 2 days. Reheat a portion at most once to 74°C throughout.

Tips

• Ingredient amounts scale with the serving control; embedded instruction quantities describe the original batch.
• Twelve thinly layered pastries filled after baking with cold Ashta.

Common mistakes

• Do not taste raw flour or dough. Bake until the inner layers are fully cooked; outer colour alone is insufficient.

Substitutions

• Ingredient changes may alter cooking and allergen requirements; this approved master has no automatic substitution.

Storage

Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 2 days. Reheat a portion at most once to 74°C throughout.

Reheating

Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 2 days. Reheat a portion at most once to 74°C throughout.

About this recipe

Twelve thinly layered pastries filled after baking with cold Ashta.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.