Summer, Greece…bougatsa (Μπουγάτσα)
I woke up this morning and guess what… it is still gloomy, cold and cloudy outside and there is a long way to go until the sun will start shinning again. I am dreaming of a hot summer and of nice, warm days. So, to bring a bit of warmth into the house I made some bougatsa wanna be. It reminds me of Greece, of sun, of late delicious breakfasts and of lazy days at the beach. Bougatsa apparently originated in the northern part of Greece, in the province of Macedonia and it has different types of filling – meat, cheese, custard, spinach and so on, all of them equally delicious. I love the sweet variety, bougatsa me krema and here is my interpretation of bougatsa.
Few sheets of phyllo pastry
375 ml milk
2 egg yolks
80 g of sugar
2 tablespoons of cornstarch or fine semolina
Drizzle squared sheets of phyllo pastry with melted butter and bake in muffin trays in the oven at 150 degrees C for 10 minutes or until the pastry becomes golden. Meanwhile, in a pan heat the milk with 50 g of sugar. separately mix the egg yolks with sugar and cornstarch. When the milk reaches a boil, slowly start incorporating the egg mixture, while whisking continuously to ensure that the custard is smooth. Boil until the custard thickens. Pour the custard into the phyllo cups and drizzle cinnamon on top of it.
Kali Orexi or Καλή όρεξη!