Ingredients 1 pkg phyllo dough 150 gr cow's butter (melted and cooled) FOR THE BOUGATSA CREAM 1½ lt milk 200 gr fine semolina 200 gr sugar 2 tsp vanilla extract 2 pinches salt 60 gr cow's butter Cinnamon and sugar for topping Equipment Baking tray Pot TAGS DESSERTS BUTTER BREAKFAST BRUNCH LOW BUDGET EGG FREE BOUGATSA Ingredients 1 pkg phyllo dough 150 gr cow's butter (melted and cooled) FOR THE BOUGATSA CREAM 1½ lt milk 200 gr fine semolina 200 gr sugar 2 tsp vanilla extract 2 pinches salt 60 gr cow's butter Cinnamon and sugar for topping Instructions CREAM Place the milk, semolina, sugar, vanilla, and salt in a heavy-bottomed pot. Set the butter aside for the end. Let it come to a boil over medium heat, stirring continuously until it becomes a smooth cream. The whole process takes just a few minutes. As soon as it boils, remove the pot from the heat. Add the butter and stir until it melts into the cream. Transfer to a wide bowl to stop the cooking, and let it cool and set. As the cream cools down, it firms up and stabilizes. Cover the surface of the cream with cling film, pressing it directly against the surface. Ideally, for this method use a rectangular baking tray measuring 23 x 33 cm / 9 x 13 inches. Brush the tray with the melted and cooled butter. PHYLLO - ASSEMBLY Lay down 5 sheets of phyllo, making sure they are placed in alternating directions, crosswise, so that they overhang the edges of the tray on all sides. Butter the overhanging sides as well. Pour the cream over them. Fold the overhanging sheets inward over the cream. Make sure to butter them very well. Finally, lay the remaining five sheets on top, buttering them very generously between each layer. For the top sheets that overhang the edge of the tray, gently tuck them inside the tray and downward using a soft spatula. Butter the surface very well. At this stage, when fully cooled, you can wrap the tray with cling film and refrigerate for up to four days. It can also be kept in the freezer for several months. However, be sure to use fresh phyllo, as it cannot be thawed and refrozen. Bake at 180°C / 355°F on fan setting, on the middle rack, for about 35 minutes until the bougatsa puffs up and the phyllo is nicely golden. Serve dusted with powdered sugar and cinnamon. Tips Make sure there is no gap between the cream and the cling film. This will prevent moisture from forming and also avoid the formation of an unpleasant skin on the surface. TAGS DESSERTS BUTTER BREAKFAST BRUNCH LOW BUDGET EGG FREE BOUGATSA
