/\ Greek dessert : Bougatsa /\

I have a brief history with this dish. A couple years ago, my mom and I went to a greek restaurant in Ladner (i believe its called the PrimeRose or something). Anyways, after dinner we decided to try a dessert we've never heard before; Bougatsa. It was at this moment that i found my favourite food in the entire world. When we got home, I decided to make it myself.
Even though this recipe looks simple, it can be pretty difficult, especially for a beginner. I recommend having someone else to help with the assembly.

15-20 portions | 2 h 10 m | cook time: 50 m | prep time: 20 + 60 m

Ingredients:
custard:
- 750 g milk
- 180 g granulated sugar
- 70 g semolina, fine
- 1 tbsp vanilla extract
- lemon zest of 1 lemon
- 40 g butter, cold
- 3 egg yolks
- 1 pinch of salt
- phyllo dough
to serve:
- icing sugar
- cinnamon

For custard:

• In a pot, add the milk and sugar, and transfer over medium heat until the milk comes to a boil.
• Add the semolina and stir with a hand whisk, until the cream thickens.
• Remove from the heat and add the vanilla extract, lemon zest, cold butter, and mix until the butter melts.
• Add the yolks, salt, and mix.
• Transfer the custard into a bowl, cover with plastic wrap, and place it into the refrigerator to cool well. Make sure that the plastic wrap touches the surface of the custard, so it does not make a crust while cooling.

To assemble:

• Preheat the oven to 170ο C (338ο F) set to fan.
• Spread your working surface with melted butter and place the first dough. Roll it out softly with a rolling pin, not from the center but from its sides.
• Then, carefully spread the sides of the dough all around with your hands, by pulling the corners of the dough.
• Follow the same process, until you have a very thin phyllo.
• Spread ¼ of the butter and cut strips around the phyllo in order to form a parallelogram. Place the strips in the center of the phyllo.
• Add half of the filling in the center and close it like a folder. Set aside.
• Roll out the second dough in the same way, and spread ¼ of the melted butter.
• Place the bougatsa in the center of the phyllo, with the folded side facing down. Roll softly with the rolling pin, and fold the outer phyllo like a folder.
• Transfer the bougatsa, with the folded side facing down, into a baking pan lined with parchment paper and bake for 40-50 minutes.
• Follow the above process for the other two doughs as well. You can bake the second bougatsa too, or you can put it in the freezer.

To serve:
Dust with icing sugar and cinnamon, eat while warm.

https://akispetretzikis.com/categories/glykes-pites-tartes/mpoygatsa-me-krema 

Happy baking!
- Charlotte J.