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Bougatsa
Custard filled fyllo. |
Ingredients:
| 1/2 + |
Cup |
Butter (Unsalted) |
| 1/2 |
Teaspoon |
Cinnamon |
| 1 |
Whole |
Egg (Room temp.) |
| 1 |
Item |
Egg Yolks (Room temp.) |
| 1/2 |
Package |
Fyllo Pastry (8 - 10 sheets) |
| 1 |
A Little |
Icing Sugar |
| 2 |
Teaspoon |
Lemon Juice |
| 1 1/2 |
Cup |
Milk |
| 1/4 |
Cup |
Semolina |
| 1/2 |
Cup |
Sugar |
| 1/2 |
Teaspoon |
Vanilla |
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Directions:
- Beat eggs until frothy.
- Beat in sugar until thick and foamy.
- Set aside.
- Heat milk in medium pot until hot but not boiling.
- Remove from heat.
- Whisk a small amount of the hot milk slowly into the egg mixture.
- Pour eggs into hot milk, whisking quickly and constantly so that eggs don't curdle.
- Return to medium-low heat; cook, stirring constantly, about 3 minutes.
- Gradually sprinkle in semolina, add a pinch of salt.
- Reduce heat to very low and cook, stirring constantly, until thick and smooth, about 5 minutes.
- Remove and stir in 2 tbs. butter.
- Bring to room temperature, stirring occasionally.
- Stir in juice, vanilla and cinnamon.
- (Make sure custard is cooled before continuing)
- Preheat oven to 375 degrees.
- Unroll one sheet of fyllo pastry, place on a towel for easy folding.
- Brush lightly with melted butter.
- Place 3 tbs. of custard on lower 1/3 of pastry.
- Spread evenly nearly covering lower third of pastry.
- Fold right and left sides of pastry towards centre so that edges just meet; lightly brush folded sides with butter.
- Fold lower third up; brush with butter
- Fold upper third down, to form an envelope; brush with butter.
- Lightly brush top and bottom of custard filled 'envelope' with
butter and place on an ungreased baking sheet.
- Repeat with remaining fyllo pastry.
- Bake until golden-brown, about 15 minutes.
- Serve warm, lightly dusted with icing sugar and cinnamon.
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