Bougatsa Me Krema

August 30, 2015

I was smitten past times this recipe the 24-hour interval that Greek Vegetarian Lisa posted it, but it's taken almost 2 years for me to sweat my mitt at it. I gave it a become on a sun afternoon abode alone, but non earlier I laid roughly seitan simmering in addition to cued upward Netflix to replay the 2nd flavor of United States of Tara.

The centre of the spell is a custard thrice-thickened amongst cornflour, semolina in addition to eggs. I also made certain to add together my fanciest vanilla. The custard is wrapped exactly inwards a few layers of filo pastry, dabbed amongst butter. (Make certain to sentinel the video embedded inwards Lisa's post for roughly goodness elastic bougatsa wrapping!) Since nosotros weren't able to swallow it all inwards a 24-hour interval I stored most of the custard in addition to pastry separately inwards the fridge, assembling in addition to baking exactly 1 pastry every few days when nosotros were ready for it.

I'm non unremarkably 1 for daintily dusting sweets on serving, but I intend the carbohydrate in addition to cinnamon actually liven upward this dessert. We also accompanied ours amongst sliced kiwi fruit on the side - it turns out that kiwi in addition to custard brand a neat team.

Bougatsa me Krema
(a recipe constitute on Greek Vegetarian,
where it's credited to George Columbaris' Greek Cookery)

three tablespoons cornflour
4 tablespoons semolina
2/3 loving cup castor sugar
2 eggs
650mL milk
1 teaspoon vanilla
twenty sheets filo pastry
150g melted butter
icing carbohydrate in addition to solid soil cinnamon for dusting

In a medium-large saucepan, stir together the cornflour, semolina in addition to sugar. Whisk inwards the eggs in addition to and thence the milk. Set the mixture over medium rut in addition to laid it, stirring regularly, until the custard thickens, nearly 5-10 minutes. The semolina may motility it to thicken unevenly - exactly piece of occupation past times on stirring in addition to don't worry nearly it also much. Take the custard off the rut in addition to whisk inwards the vanilla, trying to polish out those semolina lumps every bit best y'all tin arrive at the sack too. Set the custard aside to cool a bit.

Preheat an oven to 180°C. Line a large baking tray amongst paper.

On the baking tray or a bench, layer v of the filo pastry sheets, brushing a lilliputian melted butter betwixt each layer. Spoon a quarter of the cooled custard into the centre of the pastry rectangle, forming a rectangle of nearly 10cm x 15cm. Wrap the filo pastry upward into a rectangular packet (the video on Greek Vegetarian's page is a goodness guide), using a flake to a greater extent than melted butter to 'glue' the pastry up. Repeat amongst the remaining pastry, butter in addition to custard to brand 4 custard pastries in addition to adjust them on the baking tray.

Bake the pastries for twenty minutes, until lightly golden, turning them upside downwards halfway through. Allow the pastries to balance for at to the lowest degree 10 minutes earlier dusting them amongst icing carbohydrate in addition to cinnamon, in addition to thence slicing in addition to serving.