Ingredients
CASTER SUGAR
250 grams
SEMOLINA
150 grams
MELTED BUTTER
60 grams
PHYLLO DOUGH
8 sheets
MILK
1 L
LEMON PEEL
1
POWDERED SUGAR
as much as you need
CINNAMON
a pinc
How to Prepare Greek Bougatsa
Pour the milk into a saucepan together with the sugar and the lemon zest. Place on the heat, stirring the mixture, and wait for it to boil.
Pour the semolina slowly into the mixture and let it cook, continuing to stir over a very low heat for about ten minutes, until you see and feel the cream begin to thicken.
Remove the lemon zest from the cream, and pour it into a large, roomy bowl.
Cover with contact film, and let it cool.
Line a 20×30 cm (7×11 inches) baking tray with a sheet of baking paper, then place the first sheet of phyllo pastry at the base and brush it with melted butter. Proceed in the same way, overlapping another 3 sheets of phyllo dough, buttering all of them.
Let the excess pastry overflow, because you will need it to close the dessert up. Fill with the custard, helping yourself with a spatula, to cover the entire baking pan evenly.
Cover the cake with another 4 sheets of phyllo pastry, buttered and overlapping each other. Then fold the excess edges inwards, also buttering them. Once the cake is closed, using a pointy knife, cut the cake outlining 12 portions.
Cook in a preheated static oven at 180°C for about 20 minutes, or until golden brown. Then remove from the oven and let cool.
Sprinkle the Greek Bougatsa with icing sugar mixed with cinnamon, cut and serve.
