Sweet Bougatsa with Cream Filling

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 3 min

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.

   Ongeveer 7 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 5 min

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.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 5 min

8. 8

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

   Ongeveer 1 min

9. 9

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

   Ongeveer 5 min

10. 10

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

    Ongeveer 1 min

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.

    Ongeveer 1 min

    Tip van de kok: 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.

    Ongeveer 35 min

13. 13

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

    Ongeveer 10 min

14. 14

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

    Ongeveer 1 min