BOUGATSA
Yield 8-10 pastries
Number Of Ingredients 13
Steps:
- 1Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside. 2Heat milk in medium pot until hot but not boiling. 3Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up - never stop whisking. 4Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes. 5Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt. 6Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Whisk in pieces of cut up butter, incorporating completely into the semolina custard. 7Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely. 8When cool, stir in juice, lemon zest and vanilla. 9Preheat oven to 350°F. 10Unroll one sheet of phyllo, keeping remainder covered with dampened kitchen towel. 11Place on a work surface, with narrow end facing you. 12Brush lightly with melted butter. 13Place 3 tbsp of custard on lower 1/3 of phyllo. 14Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10x5 inches, nearly covering lower third of phyllo. 15Fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter. 16Fold lower third up and brush with butter. 17Fold upper third down and brush with butter. 18It should now look like an envelope. 19Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making). 20Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes. 21Let cool 20 minutes before serving. 22Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon
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