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About
Recipes
Private Chef
Cookbook
Bougatsa
🖨️ Print Recipe
Desserts
Servings
6
Preperation
10 minutes
Cooking
10 minutes
Waiting
-
Υλικά
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
Execution
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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