Sweet Bougatsa with Cream Filling

Pregătirea ingredientelor

Ingrediente

Mod de preparare

Pas cu pas

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.

   Aproximativ 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.

   Aproximativ 7 min.

   Nota bucătarului: 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.

   Aproximativ 2 min.

   Nota bucătarului: 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.

   Aproximativ 10 min.

   Nota bucătarului: 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.

   Aproximativ 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.

   Aproximativ 1 min.

   Nota bucătarului: 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.

   Aproximativ 5 min.

8. 8

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

   Aproximativ 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.

   Aproximativ 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.

    Aproximativ 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.

    Aproximativ 1 min.

    Nota bucătarului: 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.

    Aproximativ 35 min.

13. 13

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

    Aproximativ 10 min.

14. 14

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

    Aproximativ 1 min.