Bougatsa
A wonderful baklava look a like that isn't soaked in syrup and has a creamy semolina based custard filling in place of nuts. A specialty from my family's home Thessaloniki and it's only found in bakeries until 11 am or so. In September, while visiting my family, there were a few mornings I lied to my uncle saying I was going for a run just so I could steal away to a bakery for bougatsa. HEAVEN (the bougatsa, I'm feeling guilty for the lying part)
- 4 1/4 cups of whole milk
- sliced peel of 1 lemon
- 1 1/4 cups of granulated sugar
- 3/4 cup of semolina
- 4 eggs
- 1/4 teaspoon of vanilla extract
- 12 sheets of commercial phyllo dough
- 6 ounces of butter, melted
- -----------
- For the topping:
- confectioner's sugar
Warm the milk and lemon peel in a saucepan. Stir in semolina with a wooden spoon until the mixture is thoroughly blended and thickened. In a mixing bowl, beat the eggs, sugar, and vanilla until light and add to the pan, stirring over medium-low heat until it reaches a creamy custard consistency. Remove from heat, take out and discard lemon peel, and allow to cool completely. Stir occasionally to keep the custard from forming a skin on top.
Preheat oven to 350°F (180°C).
Lightly brush a baking pan (13 X 9 X 2 or equivalent) with butter. Line the bottom of the pan with 8 sheets of phyllo, brushing each sheet well with the melted butter. Add the custard filling. Fold the excess phyllo that overlaps the pan in over the custard. Top with the remaining phyllo, brushing each with butter. Use a scissors to trim the top sheets to the size of the pan. Spray the top lightly with water and bake at 350°F (180°C) for 30-40 minutes, until the top is golden brown.
Remove from oven, sprinkle with confectioner's sugar and cinnamon while hot, and serve warm.
- Serving tip: In Greece,bougatsa is cut with a pizza cutter.
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