Dessert

Bint al-sahn (honey layered pastry)

Name: Bint al-sahn (honey layered pastry)
Total time: 60 min
Yield: Serves 6
Ingredients: 400 g Flour; 7 g Baker's yeast; 30 g Sugar; 150 g Butter; 200 g Honey; 100 ml Cream

Preparation time: 1 h
Servings: Serves 6

Ingredients

Serves 6

Flour — to buy400 g
Baker's yeast — to buy7 g
Sugar — to buy30 g
Butter — to buy150 g
Honey — to buy200 g
Cream — to buy100 ml

Preparation

Make a soft dough with the flour, yeast, warm water, sugar and a pinch of salt, knead 8 minutes until elastic. Let rise 1 hour under a cloth, until doubled in size.
Divide the dough into balls, roll each very thin, brush with melted butter then stack the layers on top of each other in a buttered round tin.
Let rest 20 more minutes, then bake 25 minutes at 180°C (355°F), until the top is golden and the layers have puffed up.
As soon as it comes out of the oven, drizzle generously with warm honey so it seeps between the layers.
Serve warm, cut into portions, with a little cream if you want a richer version.