Bougatsa -- Cream Pie (Greece)

"This recipe was found in the 2002 cookbook, Mediterranean Street Food."
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  • FOR THE CREAM: In a small saucepan bring milk & vanilla extract JUST to a boil.
  • In another saucepan, melt butter over medium heat & then add the semolina, stirring for 1 minute.
  • Strain the milk over the semolina, stirring continuously. Add the sugar & continue stirring for 4-5 minutes, or until mixture is thickened, then remove from the heat & set aside to cool, stirring occasionally to prevent the formation of a skin on top.
  • In a small container, beat together the egg & 1 egg yolk, & when the milk mixture is cool, stir the eggs into the milk mixture.
  • Preheat oven to 400 degrees F & coat the inside of an 8-inch-square baking dish with a little butter.
  • Cut the sheets of filo to fit the baking dish & then lay 6 sheets into the baking dish, brushing the top side of each with melted butter.
  • Spread the cream filling over the pastry & cover with the remaining sheets, again brushing each sheet with butter. Keep the filo covered with a slightly damp kitchen towel at all times so it doesn't dry out.
  • Bake for about 25 minutes or until the pastry is crisp & golden, then remove from the oven & cut into 4 squares. Sprinkle each with powdered sugar & a little cinnamon & serve hot or warm.

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  1. Very tasty! I am FINALLY over my fear of phyllo pastry. LOL I used 1/2 teaspoon of vanilla, everything else I kept as directed. Thanks for sharing SydneyMike. Made for ZWT 6.
  2. Good! DH says. This was eaten in my FIL's diwaniya (men's social gathering) with Arabic coffee and black tea. I used homogenised milk because I couldn't find whole milk, alcohol free vanilla from the health food store, semolina by CLIC brand which is not durum semolina but the type used to make bosbousa (Arabic cake). I did 1 1/2 batches for a 9 X 13 inch pan to have a bigger quantity. That way I cut the phyllo pastry sheets in half for each layer. I definitely went easier on the cinnamon than using 2 tbs. I think I used less than 1/4 tsp for the 1 1/2 batches. I may make this again. I wonder if I could change up the vanilla for rose water or orange blossom water and the spice for maybe cardamom?? Made for Please Review My Recipe ~ ~ ~ from March 10th ~



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