Bougatsa (Custard Pastry) - Greek-Ethiopian-Caribbean Recipe

From The Observatory
Jump to navigation Jump to search
The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.

Bougatsa (Custard Pastry)

🌍 Greek-Ethiopian-Caribbean, Thessaloniki, Greece Difficulty: ●●●○○



Ingredients

  • 500ml milk
  • 100g semolina
  • 4 egg yolks
  • 100g sugar
  • vanilla
  • 12 phyllo sheets
  • 100g butter
  • powdered sugar
  • cinnamon

Method

  1. Cooking — Cook semolina custard: whisk yolks, sugar into milk, add semolina, stir until thick.
  2. Layering — Layer phyllo with butter in pan. Pour custard. Fold phyllo over.
  3. Baking — Bake 190°C (375°F) 30 min. Cut. Dust heavily with powdered sugar and cinnamon.


Tags: milk, semolina, egg yolks, sugar, vanilla · Source: Brittani's Almanac

Retrieved from "https://observatory.wiki/w/index.php?title=Recipe:Greek-Ethiopian-Caribbean/Bougatsa_Custard_Pastry&oldid=25200"