Bougatsa is a Greek breakfast pastry made by filling layers of thin phyllo with semolina custard and baking until golden. Folding the phyllo without tearing it takes patience, so it helps to keep a few extra sheets on hand the first time you make it.
Bring the milk to a boil and gradually add the semolina, stirring constantly. Once thickened, remove from the heat and whisk in the egg and sugar. Let cool to room temperature.
Layer 4 sheets of phyllo in a baking dish, brushing each with melted butter. Spread the cooled custard over them, then cover with the remaining 4 sheets, brushing each with butter.
Bake in an oven preheated to 180°C / 355°F for 40 minutes, until deep golden on top. Let rest for 10 minutes before slicing.
Cover the phyllo sheets with a damp towel as you work; exposed phyllo dries quickly and breaks. Let the custard cool before spreading it on the phyllo, or the pastry may become damp and tear. Allergen: Contains gluten (phyllo and semolina), dairy, and eggs.
İrmik yerine editör notundaki gibi pirinç unu kullandım ve fırın süresini 5 dakika uzattım, krema gerçekten daha akışkan çıktı ama dilimlerken de biraz daha yumuşak kaldı.
Pirinç unlu versiyonu bir gecelik buzdolabı dinlendirmesiyle daha kolay dilimlenir; sabırsızsanız 5 dakikalık fırın uzatması yeterli bir denge sağlar.
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