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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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greek bougatsa with cream Ingredients:
4 cups of milk |
1/2 (half of cup) butter |
2/3 (two thirds of a cup) fine semolina |
2/3 (two thirds of a cup) sugar |
2 eggs |
2 egg yolks |
2 vanilla tubes |
1/2 (half of kilo) pastry fine sheets |
2/3 (two thirds of a cup) melted butter |
powered sugar |
cinnamon |
Directions:
1. Boil the milk. Melt the butter in a stirring continuously. Add the hot milk stirring the cream thickens. Remove from stove and let the cream cool stirring occasionally so that it doesn’t get a crust on top. Beat eggs, yolks and vanilla in the mixer and blend them in the cream. Cover the pan with the cream with a plastic membrane so that it doesn’t get a crust and leave it aside.
2. In a big oven pan spread butter and lay out half the number of fine pastry sheets buttering each one of them with a brush. Spread on top all the cream and cover it with the rest of the pastry sheets buttering each one of them with the brush. Bake bougatsa at 200o C for about 30 minutes until the pastry gets a golden color. Serve it hot, cut in small pieces with a very sharp knife sprinkled with powdered sugar and a little cinnamon.
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