Bougatsa

Desserts

Servings

Preperation

10 minutes

Cooking

10 minutes

Waiting

500 g milk 100 g sugar 100 g fine semolina 1 tbsp vanilla extract 40 g cold butter + 2 tbsp butter for frying 6 phyllo sheets 100 g melted butter for brushing

In a pot, add the milk, sugar, and semolina. Cook over high heat, stirring constantly until the custard thickens.

Once thickened, remove from heat and stir in vanilla and butter. Let the custard cool in the fridge.

Brush one phyllo sheet with butter, place custard in the center, and fold into an envelope. Trim excess dough if needed and seal the edges with butter.

Repeat the process with remaining phyllo and custard.

Lightly butter a non-stick pan and cook the bougatsa parcels on both sides until golden and crisp.

Optionally, dust with powdered sugar and cinnamon before serving.

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Bougatsa

Servings

Preperation

Cooking

Waiting

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Bougatsa

Servings

Preperation

Cooking

Waiting

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