Bougatsa

Ingredients

• 1 Pkg Phyllo dough sheets (approx. 12)
• 1 Liter Whole milk
• 200g Semolina (fine)
• 150g Sugar
• 4 Eggs
• 1 TL Vanilla extract
• 1/2 TL Lemon zest, grated
• 150g Butter, melted
• Puderzucker und Zimt zum Bestreuen Powdered sugar and cinnamon for dusting

Instructions

1. Preheat oven to 180°C (350°F).
2. Heat milk in a saucepan, but do not let it boil.
3. Slowly whisk in the semolina until the mixture thickens. Remove from heat.
4. In a separate bowl, mix eggs, sugar, vanilla extract, and lemon zest.
5. Temper the egg mixture by gradually whisking in some of the warm semolina mixture. Then, pour the tempered egg mixture back into the semolina mixture and mix well.
6. Grease a baking dish with melted butter.
7. Lay out several phyllo sheets, brushing each with butter and layering them. Place one layer into the dish.
8. Spread the semolina custard evenly over the phyllo.
9. Cover with the remaining phyllo sheets, brushing each with butter.
10. Generously brush the top with butter and cut the bougatsa into portions.
11. Bake in the preheated oven for about 30-35 minutes, until golden brown and crispy.
12. Dust with powdered sugar and cinnamon before serving.

Nutrition