Description
Jagasia is a very popular pastry in Egypt. Her feature - fresh crumbly dough and sweet filling of cinnamon, which is so like in the Maghreb countries. A true Eastern flavor.
Ingredients
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Yeast
1.5 tsp
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Water
0.75 cup
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Butter
0.75 cup
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Sugar
1 Tbsp
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Flour
4 cup
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Vegetable oil
0.25 cup
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Cinnamon
0.5 Tbsp
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Nuts
0.35 cup
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Milk
3 Tbsp
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Semolina
0.25 cup
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Sugar
0.25 cup
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Honey
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Sesame
-
Chicken egg
1 piece
Cooking
I used a glass 250 ml. Prepare the dough. In a quarter Cup of warm water dissolve 1 tbsp sugar and 1.5 tsp yeast. In a bowl mix the sifted flour, vegetable oil, softened butter, yeast mixture (once it covered with a "cap") and the remaining 0.5 cups of water.
Knead the dough. It is very smooth and elastic, does not stick to hands. Cover the bowl with a towel and leave the dough to rise (30-45 min).
While the dough is rising, prepare the filling. A quarter Cup of semolina (I have semolina), add 3 tbsp of milk, mix up thoroughly and leave to swell (5 min.). Add swollen semolina ¼ Cup sugar, nuts (I substituted coconut), cinnamon, and mix thoroughly.
Half of the dough forming the bottom of the pie and trim edges. Spread the filling, retreating from the edge of 1-1,5 cm form (diameter 28 cm).
The second half of the test, we close our pie, carefully zasiyaet edge. Cover the form with a towel and leave the cake for half an hour "rest".
Grease the pie with beaten egg and sprinkle with optional sesame seeds (I baked 2 pies, the sprinkled and the other not). Send hegazy in a pre-heated to 170-180 degree oven for 30-40 minutes, or until Golden top (look at your oven).
Wait for complete cooling of Chagatai before to get it out of shape. Cut the cake in small diamond shapes.
The desire of each diamond can add some honey (or molasses, as is done in Egypt).
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