Bougatsa - Recipe from Koukakis Farm | ΦΑΡΜΑ ΚΟΥΚΑΚΗ | koukakisfarm.gr

Bougatsa – Recipe from Koukakis Farm

Time

70''

Difficulty

Portions

6-8

1 package phyllo dough
150 g Koukakis Farm butter (melted and cooled)
1.5 liters fresh Koukakis Farm milk
200 g semolina
200 g sugar
2 vanillas
2 pinches salt
60 g Koukakis Farm butter (for the filling)
Cinnamon

We put the milk, semolina, sugar, vanillas, and salt in a saucepan.
We boil them over medium heat, stirring continuously until the cream becomes smooth.
Once the cream boils, we remove the saucepan from the heat.
We add the butter and stir until it melts into the cream.
We let the cream cool and thicken.
We cover the surface of the cream with plastic wrap.
We butter the baking pan with melted cold butter.
We lay 5 phyllo sheets, making sure they alternate direction.
We pour the filling over the sheets.
We fold the edges of the phyllo sheets that stick out inward over the filling.
We lay the remaining five phyllo sheets over the filling, buttering them beforehand.
We bake at 180°C with fan for about 35 minutes until the bougatsa puffs and the phyllo turns golden brown.
We serve with powdered or granulated sugar and cinnamon.