Bougatsaki with cream

One of the most popular traditional sweets that combine leaf with cream, bougatsa is common throughout Greece in various variations.

500 ml whole milk

80 gr fine semolina

100-110 gr granulated sugar

2 eggs

1 tube of vanilla

1 teaspoon lemon zest

6-7 sheets of crust

80 gr melted butter (sheep and goat, from a jar)

For serving, icing sugar and cinnamon

At work
Make the cream: put the milk in a saucepan to heat, and as soon as it becomes lukewarm add the semolina ‘rain’ stirring. Once it boils, it starts to coagulate.

Let it boil for 2-3 minutes, stirring constantly at a moderate temperature, remove the pot from the heat and add the vanilla and the zest. When cool enough, beat the eggs with the sugar in a bowl until creamy and add them to the semolina cream. Mix well to have a homogeneous mixture.

Allow to cool completely. Melt the butter for the leaves. Cut each leaf in half, butter and put on one end about 1.5 tablespoons of the cream, spreading it to become a square with a side of 8-10 cm. Cover with the sheet and create our bougatsaki. Arrange on a baking sheet with the joint facing down. When we make the halves, turn on the oven at 170-180 degrees (resistors).

Bake our bougatsia on the grill just below the middle of the oven, for about half an hour, or until they turn reddish, and their bottom is cooked. Sprinkle with icing sugar and cinnamon and serve.

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