Thursday, 3 May 2018

Bougatsa

Bougatsa (Semolina custard pastry)
Ingredients

phyllo dough: 1 packet (450 g)
milk: 4 cups
butter: ¼ cup, for the custard and 2/3 cup (melted) for the phyllo dough
fine semolina: 2/3 cup
eggs: 2 plus 2 extra yolks
sugar: 2/3 cup
vanilla powder: 1tsp or liquid 
icing sugar, to dust (optional) cinnamon for dusting (optional)


Method 

Boil the milk. Melt the butter in a saucepan and brown the semolina stirring constantly for 1 minuet. Gradually pour in the hot milk whisking briskly and bring to a simmer while stirring all the time until the custard thickens. Remove from heat and allow the custard to cool stirring occasionally to keep it from forming a skin on top.
Beat the eggs and the egg yolks with the sugar and the vanilla in a mixer and incorporate the mixture into the semolina custard. Place a piece of plastic wrap directly onto the surface of the custard, to prevent a skin forming, and set aside.
Lay half of the phyllo sheets onto a large lightly buttered baking tray brushing butter in between the layers. Spread the custard on and top with the rest of the phyllo sheets brushed with butter in between.
Bake in a pre-heated oven at 200° C for approximately 35΄ until golden brown. Serve hot and, if desired, dust with plenty of icing sugar and a dash of cinnamon. 
Or make them in depended  served and make them in to triangle shapes