Recipe

Bougatsa Recipe

	Teoteo / All my dishes 1 year, 6 months ago greek bougatsa with cream Prep:15m Cook:30m Servings:6	Teoteo
	greece bougatsa

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Ingredients

4 cups of milk

½ (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

½ (half of kilo) pastry fine sheets

2/3 (two thirds of a cup) melted butter

Powered sugar

Cinnamon

Directions

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.

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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