Greek custard pie with phyllo – Bougatsa

chef chef sweet
INGREDIENTS
  • Zois milk full fat
  • 200 gr. sugar
  • 120 gr. semolina, fine
  • 10 gr. corn flour (the video should be corrected respectively)
  • 2 vanillins
  • 450 gr. phyllo sheets
  • Cow butter
  • icing sugar
  • cinnamon
PRODUCT
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Zois milk full fat
Zois milk full fat
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Cow butter
Cow butter
METHOD
  1. Add OLYMPOS Milk of Life 3,7%, sugar, fine semolina and the corn flour in a pot and mix, until it comes to a boil.
  2. Once it does, remove from the heat, add two vanillins and mix.
  3. Transfer the custard cream into a glass bowl, cover with plastic wrap and place it into the refrigerator to cool well.
  4. As soon as the custard cream is cold, mix it , until it gets fluffy.
  5. Roll 2-3 phyllo sheets each time, one on top of the other drizzling each phyllo with melted butter.
  6. Spread part of the filling in the center and close it like a folder.
  7. Follow the same process with the other custard pies.
  8. Put all four custard pies in 2 baking pans lined with parchment paper and bake in a preheat oven at resistances at 200 oC, until they get golden.
  9. Let them cool down, cut them into small pieces and dust with icing sugar and cinnamon.
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