Bougatsa Greek Cream Filled Phyllo Pastries
You can buy these at every corner bakery in greece and there are other, smaller shops that specialize in this pastry as well, so we don't actually have to make our own. This recipe is from when i lived in canada and had to have one! This looks like a long recipe, but it really isn't. I just gave very detailed instructions on how to fold the pastry up properly to enclose the custard filling.
Steps
Beat eggs until frothy.
Beat in sugar until thick and foamy , about 4 minutes.
Set aside.
Heat milk in medium pot until hot but not boiling.
Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up never stop whisking.
Pour custard mixture back into pot and set on medium-low heat.
Cook , stirring constantly , about 3-4 minutes.
Gradually sprinkle in semolina , letting it flow out of your hand in a thin stream.
Add a pinch of salt.
Reduce heat to very low , cook , stirring constantly , until thick and smooth , about 5-6 minutes.
Whisk in pieces of cut up butter , incorporating completely into the semolina custard.
Remove , place a piece of plastic wrap directly on the surface of the custard and cool completely.
When cool , stir in juice , lemon zest and vanilla.
Preheat oven to 350f.
Unroll one sheet of phyllo , keeping remainder covered with dampened kitchen towel.
Place on a work surface , with narrow end facing you.
Brush li.
Ingredients
egg, egg yolk, sugar, whole milk, semolina, butter, fresh lemon juice, lemon, zest of, vanilla extract, phyllo pastry, icing sugar, cinnamon