Greek Bougatsa (without Semolina)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g strudel leaves (Filo Krousta)
- 6 glasses milk
- 12 tablespoon cornstarch
- 18 tablespoon sugar
- 2 tablespoon margarine or butter
- 5 small egg (s)
- some cinnamon powder
- 100 g powdered suar
- some margarine, melted for brushing
- some butter, melted for the tray
Print Recipe
Pin Recipe Instructions
- Heat 5 glasses of milk (do not boil). Then pull the milk from the stove. Mix the cornstarch with the remaining glass of milk. Then pour this into the already warmed milk and add the sugar, margarine, (beaten) eggs and a little cinnamon to the pan. Put the saucepan back on the stove on low and stir until the cream sets.
- Grease the tray with melted butter and place the strudel sheets in one at a time, making sure that about 1/3 of the sheet is outside the tray (over the edge).
- Distribute about half of the leaves on the tray, drizzling the melted margarine on each leaf. Pour the hot cream onto the leaves and then fold the overhanging leaves onto the cream. Then place the remaining leaves over the cream and also grease.
- Leave the bougatsa in the oven at around 180 ° C on the middle rack until the leaves turn golden brown. Then take the bougatsa out of the oven and cut into small pieces, as soon as it has cooled a little, sprinkle with powdered sugar and cinnamon.
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