Recipe Below👇
This #bougatsa #recipe makes 2 Greek Thessaloniki Style #desserts, or breakfast 😜
Ingredients For Custard
4 cups milk
1 cup sugar
½ cup semolina
1 teaspoon vanilla
2 whole eggs
50g unsalted butter
Ingredients For Filo
600g sting flour (high protein)
10g salt
100g melted unsalted butter
300ml water
Extra unsalted butter for the complete dough balls
Topings
Icing sugar
Ground cinnamon
Process
- To a saucepan add the milk, sugar, semolina, vanilla and two whisked eggs. Put over the heat and mix it all up whilst continuously mixing until it thickens and bubbles.
- Turn off the heat and add in the butter. Mix it up and then set aside to cool down. Make sure you cover the top of the custard well, so a skin doesn’t form on top.
- To a mixing bowl add flour, salt, melted butter, and water. Mix it with a kneading attachment for 20 minutes.
- Take the dough out of the bowl and cover well so it doesn’t dry out. Let it rest for 30 minutes.
- After 30 minutes, divide the dough into 4 balls (roughly 250g each).
- Coat each ball generously in butter, then press them down like a small pancake. Then let them rest for 20 minutes.
- After 20 minutes, press them out a little more, roughly to the size of a large size pita (dinner plate size).
- Rub some butter over two of the circles, then place the two in buttered discs on top of the buttered ones. Then let these two rest for another 20 minutes.
- Butter/oil your bench and start rolling one of the discs out. Give it a good even roll to get it as thin as you can (but still thick enough to lift and stretch)
- Once you’re at the point that it’s time to stretch with your hands, just lift a section at a time, slowly and pull whilst lifting.
- Keep repeating this step all around until it’s all evenly transparent all over.
- Then fold the sheet to a large rectangle. Mine isn’t usually a perfect rectangle, so I use the most uneven side as the section I cut off to place in the centre of my first parcel.
- You want to be able to cut a small section off and divide the remaining rectangle into two even sheets.
- With the excess cut off, place it in the centre of one of the sheets.
- Add your generous, but evenly spread custard filling over the top of this.
- Fold each corner in, to make a rectangle parcel.
- Place the parcel over the remaining filo sheet and fold again.
- Preheat oven to 180°
- Follow step 9 all through to 17 to make your second parcel.
- Once both parcels are ready, put more butter over the top and place into the oven for 40 minutes once golden brown and crunchy.
- Cut into desired shape and dust over some icing sugar and cinnamon!
- Enjoy!
Chrisanthi
Blooooody beautiful mate!
Eleni
Can someone call the ambulance… I’ve just died and gone to bougatsa heaven