Bougatsa with Cream

Instructions

1. Step 1

   Preheat the oven to 190°C. Grease the baking dish with 2 tsp (10 gr) of the butter.

   Ingredients used: 10.0 gr Unsalted Butter

   Cookware: baking dish, oven, pastry brush

2. Step 2

   Combine the milk, granulated sugar, and salt in the saucepan. Heat over medium heat, whisking occasionally, until steaming but not boiling.

   Timer: 6 min (fixed)

   Ingredients used: 1.0 gr Fine Salt, 150.0 gr Granulated Sugar, 750.0 ml Whole Milk

   Cookware: saucepan, whisk

3. Step 3

   Whisk the eggs and semolina in the mixing bowl. Gradually whisk in several ladlefuls of the hot milk mixture, then pour the tempered mixture into the saucepan.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Egg, 90.0 gr Fine Semolina

   Cookware: mixing bowl, saucepan, whisk

4. Step 4

   Cook the custard over low heat, whisking continuously, until thick and at least 71°C in the center.

   Timer: 6 min (fixed)

   Cookware: saucepan, whisk

5. Step 5

   Remove the custard from the heat and whisk in 1 ¼ tbsp (20 gr) of butter and the vanilla extract. Let it cool for 15 minutes, whisking occasionally.

   Timer: 15 min (fixed)

   Ingredients used: 20.0 gr Unsalted Butter, 5.0 ml Vanilla Extract

   Cookware: saucepan, whisk

6. Step 6

   Melt 3 tbsp (45 gr) of butter. Layer 225 gr of phyllo in the baking dish one sheet at a time, brushing each sheet lightly with the melted butter and allowing the edges to overhang.

   Timer: 8 min (fixed)

   Ingredients used: 225.0 gr Phyllo Pastry, 45.0 gr Unsalted Butter

   Cookware: baking dish, pastry brush, saucepan

7. Step 7

   Spread the custard evenly over the phyllo base, then fold the overhanging edges inward over the filling.

   Timer: 2 min (fixed)

   Cookware: baking dish

8. Step 8

   Melt the remaining 3 tbsp (45 gr) of butter. Layer the remaining 225 gr of phyllo over the custard, brushing each sheet with butter, then tuck the edges inside the dish.

   Timer: 8 min (fixed)

   Ingredients used: 225.0 gr Phyllo Pastry, 45.0 gr Unsalted Butter

   Cookware: baking dish, pastry brush, saucepan

9. Step 9

   Score the top phyllo into 8 portions without cutting through the custard.

   Timer: 2 min (fixed)

   Cookware: baking dish, knife

10. Step 10

    Bake at 190°C until deeply golden and crisp.

    Timer: 35 min (fixed)

    Cookware: baking dish, oven

11. Step 11

    Cool for 10 minutes. Dust with the powdered sugar and cinnamon, then cut along the scored lines and serve warm.

    Timer: 10 min (fixed)

    Ingredients used: 3.0 gr Ground Cinnamon, 30.0 gr Powdered Sugar

    Cookware: baking dish, fine mesh sieve, knife