Bougatsa Me Krema
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack dough (Yufka or Filo), fresh
- 700 ml milk
- 80 g semolina (soft wheat semolina)
- 160 g suar
- 2 packs vanilla sugar
- 2 egg yolks
- 2 tablespoon butter
- 1 vanilla pod (s)
- Icing sugar for dusting
- Cinnamon for dusting
- Butter for brushing
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil together with the semolina, sugar and vanillin.
- In the meantime, halve the vanilla pod, scrape out the pulp and add to the milk and semolina mixture. Also add the remaining pod to the mixture. When the mixture simmers and thickens, remove the pod. Remove from the heat and immediately stir in 2 egg yolks and 2 tablespoon butter. The mixture should now have a pulpy consistency and a slightly yellowish color. Set the cream aside.
- Melt the butter in the microwave for brushing.
- Preheat the oven to 180 ° C.
- Place about three filo sheets on top of each other on a baking sheet, brush each of them individually with butter. Place the fourth filo sheet on top and distribute the cream evenly over it. Brush the remaining three or so filo leaves with butter and place on the cream. Then put the leftovers on the sides under the cake so that we have a rectangle. Pierce with the fork.
- Put the cake in the oven for about 40 minutes, until the filo pastry has turned a light brown color. Then sprinkle with cinnamon and powdered sugar and serve warm immediately.
- TIP:
- The filo pastry has fewer calories than puff pastry. To save even more calories, you can brush the leaves with milk or condensed milk instead of butter.
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