This Middle-Eastern dessert is a cult favorite and an absolute must in every Arab household. This cheesy dessert combines sweet and salty, using the holy trifecta of Middle Eastern ingredients – Labneh, Mozzarella, and Honey, all enveloped in a flaky, crunchy pie crust. It’s an absolute crowd-pleaser and is super simple to make!
Growing up in the Middle East, Labneh and honey were a staple in our household. It’s just one of those comforting, heart-warming combinations that you keep going back to whenever you need an extra bit of cheering up. It’s delicious; it’s nostalgic; there is nothing not to love about it.
Not just at home, Labneh & Honey is one of the most common dessert flavor combinations you will find in restaurants and cafes all across the Middle East. My father used to bring this fresh Labneh & Honey Fatayer from a local shawarma shop close to our house in Riyadh, and it’s still one of my favorite desserts ever,
Now, if you are wondering what Labneh is, let me welcome you into your new life because if you haven’t tried Labneh before, you haven’t really lived.
What is Labneh?
Labneh is basically a Middle-Eastern yogurt. It’s a thick, tangy, and creamy yogurt that is made by straining liquids from regular yogurt. You can imagine it as being in-between yogurt and cream cheese. The texture and flavors are similar to cream cheese but not as firm, and it also carries flavor tones similar to yogurt.
It’s a refreshing, thick, smooth, salty condiment that lightens up every food. Labneh is used very commonly in Middle Eastern homes – for breakfast, lunch, and dinner. It really is the most versatile ingredient and can be paired with sweet or savory things. It’s hard to go to a Middle Eastern home (or restaurant) and not find Labneh on the menu.
Although it has become common globally and is easily available in grocery stores, you can make your own Labneh at home very easily with full-fat cow’s milk yogurt.
Here’s an easy recipe you can follow to make your own Labneh at home.
This recipe perfectly combines the saltiness and tanginess of Labneh with the cheesiness of Mozzarella cheese and the sweetness of honey, resulting in the most delicious, perfectly balanced pie flavor!
Like Labneh? Try the Laban Milk Cake Next!
The Pie Dough
The pie crust is definitely the most important part of any pie. If the crust is not crunchy and flaky, your dessert will turn into a soggy mess; we don’t want that. So it’s essential to make sure that you are using a pie dough that will give you the perfect amount of flakiness and crunchiness and won’t collapse over time. And boy, do I have the perfect recipe for you.
Now I won’t even attempt to take ownership of this pie crust recipe cause I have 100% learned it from another amazing food blogger, Scheck Eats (If you don’t follow him, do it now. You will become a better cook and baker, trust me). I remember seeing his pie crust videos on Instagram, and just by seeing that video, I knew that this pie dough was going to be.
Believe me, I have tried my fair share of pie dough recipes, even from acclaimed cookbooks. But when I say I have not eaten one pie crust that was as flaky and layered as this one, I am 100% speaking the truth. The recipe is super easy and is made with literally 0 equipment; all you need is your hands. No food processor or other machines. That’s the beauty of this recipe. If you nail this technique, you will become the master of pie doughs, all thanks to Scheck.
Now, making pie dough is a rather technical task. So let me take you through a few pointers that will help you through the process –
- The butter HAS to be cold – the cold butter is what helps creates the flakiness in the pie crust. The cold chunks of butter in the dough melt while baking, creating layers and air pockets that result in a crunchy, flaky dough.
- Don’t overwork the mixture – the key to a good pie crust is working it as little as possible. The dough should still have chunks of cold butter at the end to create flakiness in the pie crust. You want to minimize working the dough as much as possible because the butter will melt from the heat of your hands. Mix it till it JUST holds its shape.
- Use minimum amount of liquid – this recipe uses apple cider and water to bring the dough together. The liquid ingredients enable gluten formation in the dough, which you want to keep at a minimum or the dough will end up being more like bread than pie crust. Add the water slowly to the dough, 1-2 tbsps at a time, and knead it till the dough JUST holds its shape together. A few crumbs are okay, the dough should still be on the dry side.
- Chill the dough – for at least one hour. This allows the dry ingredients to absorb the moisture properly and stops the dough from cracking while you are rolling it out.
- Roll the pie dough between two sheets of baking/parchment paper – this makes it easier to roll the pie dough as it avoids the dough sticking on the rolling pin, and also makes it easier to move the rolled dough from one place to another.
- Keep the dough cold at all times – if at any point during the kneading or rolling process it feels like the butter or the dough is becoming too soft, let it chill for 10-15 minutes in the fridge to cool it back up. This ensures that the butter does not melt into the dough.
The lamination process makes this pie dough recipe different from others. If you aren’t aware – lamination is the process of layering any dough before baking to create flaky layers. It’s commonly used in pastries like croissants to give them that honeycomb effect inside. Scheck has used a faux lamination technique in this recipe that’s quick and easy and takes the flakiness of the pie crust to the absolute next level.
Here’s how you do it. Once your dough is done, place it on a baking sheet and form a rough rectangle (again, make sure you are not overworking the dough). Cut the rectangle and three parts, place each piece on top of the other, stack all three, and press on top using your hands. Repeat this process twice. This will create a lot of layers in your pie dough and result in that flaky, crunchy pie crust.
Don’t forget to let the dough chill for at least one hour before rolling and baking it. This recipe can be used for making any pie and can also be stored in the freezer for up to 3 months.
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Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Labneh & Honey Cheese Pie
Equipment
- Rolling Pin
- Baking paper
Ingredients
- 485 gs all-purpose flour
- 1 tsp salt
- 30 gs white granulated sugar
- 340 gs unsalted butter, frozen and cut into squares
- 100 ml water, with extra ice
- 100 ml apple cider vinegar
- 200 gs full-fat labneh
- 100 gs mozzarella cheese optional
- 150 gs honey more or less, as per your preference
- 1 egg, for egg wash
Instructions
- In a bowl, combine the dry ingredients – flour, salt, and sugar.
- Place the cold butter* on top of the dry ingredients, then rub it into the flour mixture using your fingers until there are flat, irregular strips of butter in the dough. Don't overwork the mixture*. If the butter is getting too soft, let it chill in the fridge for 10-15 minutes before continuing.
- Combine the water (with ice cubes) and the apple cider vinegar. Start adding the cold liquid mixture* into the dough, a little at a time, and mix it in. Add the liquid gradually until the dough just holds its shape when pressed together. You will likely not need to use the entire liquid mix; make sure you are adding it a little at a time.
- Transfer the dough to a baking sheet and press it together gently to form a rough rectangle, a few crumbs and uneven edges are okay. Cut the rectangle into three parts, stack them on top of each other, press down on them using your palms, and create a new rectangle. Press any crumbly bits into the dough, then repeat the process. This creates a faux lamination in the dough, resulting in flaky, crunchy layers.
- Divide the dough into two and wrap each part tightly in cling film. Let the dough chill in the fridge for at least one hour before rolling it. One part of the dough will be enough to make this galette. You can freeze the other half and use it for up to 3 months.
- Preheat the oven to 180 degrees Celsius before rolling out the dough. To roll out the pastry dough, place it in between two baking sheets, then roll it to 2-3mm thickness. Cut the edges on the dough to create a roughly clean oval shape, then add the filling in this order – a layer of labneh, a layer of honey, a layer of mozzarella cheese (if using, if not, add more labneh), and another layer of honey. Leave a 1-2 inch empty border on the edges to fold it on top of the filling. Fold the edges of the pie dough inwards towards the filling like you would a piece of cloth. Don't worry about making it too pretty. Make sure all the corners are sealed properly.
- Brush the pastry with the egg wash and sprinkle granulated white sugar on top. Bake the pie until the crust is golden brown and the filling is bubbling. If the bottom of the pie starts to get dark before the top has baked properly, switch off the bottom burner and turn on the top burner of the oven. Enjoy while it's warm for best results!
Notes
If you’re a Middle East kid like I am, this recipe will take you back to your childhood! And if you haven’t tried the combination of Labneh & Honey before, you’re welcome! 😉
I hope you enjoy this recipe as much as I did. If you give it a try, let me know how you liked it in the comments, and share it with me on Instagram.
Until next time!
