Bougatsa. Custard Phyllo Pastries
Ingredients
4 1/4 cups of whole milk
12-12 phyllo sheets ( 1 pack )
sliced peel of 1 lemon
1 1/4 cups of granulated sugar
3/4 cup of semolina
4 eggs
Butter for brushing
1/4 teaspoon of vanilla extract
Cinnamon & Icing sugar for sprinkling
Preparation
1
Warm the milk and lemon peel in a saucepan. Stir in semolina until the mixture is thick.
2
In a mixing bowl, beat the eggs, sugar, and vanilla until light and add to the pan, stirring over medium-low heat until it reaches a creamy custard consistency.
3
Remove from heat, take out and discard lemon peel, and allow to cool completely.
4
Lay out one of the phyllo sheets and brush with butter.
5
Place a second sheet of phyllo on top and spread custard lengthwise and carefully roll lengthwise.
6
Then, take the rolled phyllo and shape into a snail, and place on a buttered oven pan. Repeat the process with the remaining custard
7
After all pies are placed on the pan, lightly butter and bake in a preheated over at 170C for 30 min, until golden.
8
Sprinkle with cinnamon, icing sugar and serve.
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Added:
Monday, March 30, 2015 - 7:49pm
