Bougatsa is a Greek breakfast pastry made by filling layers of thin phyllo with a semolina custard and baking until golden. Folding the delicate sheets without tearing takes patience, so it helps to keep a few extra ready on your first try.
Bring the milk to a boil and whisk in the semolina gradually, stirring constantly; once thickened, remove from the heat and whisk in the eggs and sugar, then cool to room temperature.
Layer 4 sheets of phyllo in a baking dish, brushing each with melted butter, spread the cooled custard on top, then cover with the remaining 4 sheets, each brushed with butter.
Bake in an oven preheated to 180°C for 40 minutes until deep golden on top, then rest for 10 minutes before slicing.
Keep the phyllo sheets covered with a damp cloth as you work, or they dry out and crack quickly. Do not spread the custard while still hot, or it will make the phyllo soggy and tear. Allergens: contains gluten (phyllo, semolina), milk and dairy, egg.
Using rice flour instead of semolina gives a runnier custard; you may need 5 extra minutes of baking in that case.
Admin DadaGastro · verified in test kitchenİrmik 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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