Sweet Bougatsa with Cream Filling

下ごしらえ

材料

作り方

手順

1. 1

   Begin by preparing the cream filling: In a medium saucepan, combine the milk and granulated sugar over medium heat, stirring until the sugar dissolves.

   約3 分

2. 2

   Gradually whisk in the fine semolina, ensuring no lumps form. Continue to cook, stirring constantly, until the mixture thickens to a custard-like consistency, about 5-7 minutes.

   約7 分

   調理のヒント： Keep stirring to prevent the semolina from sticking to the bottom of the pan and burning.

3. 3

   Remove the saucepan from the heat and stir in the egg yolks, vanilla extract, and filling butter until fully incorporated and smooth.

   約2 分

   調理のヒント： Stir vigorously after adding the egg yolks to prevent them from scrambling in the hot mixture.

4. 4

   Transfer the cream filling to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely to room temperature.

   約10 分

   調理のヒント： You can place the bowl in an ice bath to speed up the cooling process.

5. 5

   Preheat your oven to 180°C (350°F) and lightly grease a 23x33 cm (9x13 inch) baking pan.

   約5 分

6. 6

   Lay one sheet of phyllo dough in the prepared baking pan, allowing it to overhang the sides. Brush generously with the melted pastry butter.

   約1 分

   調理のヒント： Work quickly with phyllo dough as it dries out fast. Keep unused sheets covered with a damp cloth.

7. 7

   Repeat this process with half of the phyllo sheets, layering each sheet and brushing with butter, until you have a base of about 6-8 buttered layers.

   約5 分

8. 8

   Evenly spread the cooled cream filling over the phyllo base in the pan.

   約1 分

9. 9

   Top the filling with the remaining phyllo sheets, repeating the layering and buttering process for each sheet, creating another 6-8 layers.

   約5 分

10. 10

    Fold the overhanging phyllo edges inwards to create a neat border and brush the top layer generously with any remaining melted butter.

    約1 分

11. 11

    Using a sharp knife, score the top layers of phyllo into serving-sized squares or diamonds, but do not cut all the way through to the filling.

    約1 分

    調理のヒント： Scoring before baking helps prevent the top layers from cracking and makes for easier serving later.

12. 12

    Bake for 30-35 minutes, or until the phyllo is golden brown and crispy.

    約35 分

13. 13

    Remove from the oven and let it cool slightly in the pan for about 10 minutes.

    約10 分

14. 14

    Dust generously with powdered sugar and ground cinnamon before serving warm.

    約1 分