Bougatsa -- Cream Pie (Greece) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe was found in the 2002 cookbook, Mediterranean Street Food. Ingredients:
2 cups whole milk |
1/4 teaspoon pure vanilla extract |
4 tablespoons unsalted butter |
1/3 cup semolina flour |
1/3 cup granulated sugar |
1 egg |
1 egg yolk |
12 sheets phyllo pastry |
4 tablespoons unsalted butter, melted |
2 tablespoons powdered sugar |
2 tablespoons ground cinnamon |
Directions:
1. FOR THE CREAM: In a small saucepan bring milk & vanilla extract JUST to a boil.
2. In another saucepan, melt butter over medium heat & then add the semolina, stirring for 1 minute.
3. Strain the milk over the semolina, stirring continuously. Add the sugar & continue stirring for 4-5 minutes, or until mixture is thickened, then remove from the heat & set aside to cool, stirring occasionally to prevent the formation of a skin on top.
4. In a small container, beat together the egg & 1 egg yolk, & when the milk mixture is cool, stir the eggs into the milk mixture.
5. Preheat oven to 400 degrees F & coat the inside of an 8-inch-square baking dish with a little butter.
6. Cut the sheets of filo to fit the baking dish & then lay 6 sheets into the baking dish, brushing the top side of each with melted butter.
7. Spread the cream filling over the pastry & cover with the remaining sheets, again brushing each sheet with butter. Keep the filo covered with a slightly damp kitchen towel at all times so it doesn't dry out.
8. Bake for about 25 minutes or until the pastry is crisp & golden, then remove from the oven & cut into 4 squares. Sprinkle each with powdered sugar & a little cinnamon & serve hot or warm.
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