Bougatsa with Custard

Name: Bougatsa with Custard
Total time: 3600 s
Yield: 8-10 servings
Ingredients: 4 1/4 cups whole milk (1 liter); 3/4 cup fine semolina (150 grams); 1/2 cup sugar (100 grams); 2 packets vanilla sugar or 2 teaspoons vanilla extract; 1 1/2 tablespoons unsalted butter (20 grams); 1 package phyllo dough; 1/2 cup unsalted butter (120 grams)

Georgia Nikolaidou @gogo16

Άλτενα (Γερμανία)

Bougatsa with Custard

Georgia Nikolaidou @gogo16

Saved

Ingredients

60 minutes

8-10 servings

For the custard:
4 1/4 cupswhole milk (1 liter)
3/4 cupfine semolina (150 grams)
1/2 cupsugar (100 grams)
2 packetsvanilla sugar or 2 teaspoons vanilla extract
1 1/2 tablespoonsunsalted butter (20 grams)
For the pastry:
1 packagephyllo dough
1/2 cupunsalted butter (120 grams)

Saved

Steps

60 minutes

1

Pour the milk into a saucepan and add the semolina, vanilla, and sugar.
2

Stir constantly until the custard thickens. Once thickened, add the butter. Let the custard cool.
3

Once the custard has cooled, prepare the phyllo dough.
Layer three sheets of phyllo, brushing each with butter.
Spread the custard on the first sheet, fold it like an envelope, and wrap it in the next sheet. Repeat this process 5-6 times.
4

Bake in a preheated oven with convection at 340°F (170°C) for about 20 minutes.
5

Serve with cinnamon and powdered sugar.