Syrian Feteer Meshaltet: Flaky Layered Pastry with Honey and Cream

In a large bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually add 3/4 cup of warm water, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until it is smooth and elastic.

Divide the dough into 4 equal balls. Brush each ball with a little vegetable oil, cover with plastic wrap, and let rest at room temperature for 20 minutes.

On a lightly oiled surface, take one dough ball and stretch it very thinly into a large, translucent rectangle. You should be able to see through it. If it tears, simply patch it up.

Drizzle 1 tablespoon of melted unsalted butter over the stretched dough. Fold the dough into a square, bringing the sides towards the center, then fold the top and bottom over to create a small square packet.

Repeat the stretching, buttering, and folding process for the remaining 3 dough balls. Once all are folded, cover them again and let them rest for another 10 minutes.

Preheat your oven to 400°F (200°C). Gently flatten each dough square into a disc about 6-8 inches in diameter. Place the discs on a baking sheet lined with parchment paper.

Bake the feteer in the preheated oven for 15-20 minutes, or until golden brown and puffed. The layers should be visible and flaky.

Remove from the oven and serve immediately. Drizzle each warm feteer with 1 tablespoon of honey and a dollop of clotted cream.

Enjoy your Syrian Feteer Meshaltet warm, savoring the crispy, flaky layers with the sweet honey and rich cream.