HOW TO MAKE GREEK BOUGATSA WITH PUFF PASTRY | EASY RECIPE | CUSTARD FILLED PASTRY | DESSERT скачать в хорошем качестве

HOW TO MAKE GREEK BOUGATSA WITH PUFF PASTRY | EASY RECIPE | CUSTARD FILLED PASTRY | DESSERT

Hi All, Have you ever travelled to Greece and tried Bougatsa? This to me is Greek comfort food. My father has been making it since I was a child. It is a soft semolina custard enclosed within a pocket of golden brown crispy pastry! Simply delicious. Bougatsa is made with layers of filo pastry however I make it at home with puff pastry as I like the flakiness of the pastry better unless of course the filo pastry is handmade. Hope you like the recipe below and if you do give it a thumbs up. Closed Captions on the video are also available. If you would like to view them click on the CC icon on the lower right corner of the screen. Hope you are all having a nice day! Honey Syrup XX INGREDIENTS (Metric Conversion) Makes 2 | Serves 2-3 | Takes around 1 hour 600 mls full cream milk 3 tbs sugar Rind of one lemon or orange grated ½ cup semolina 1 egg 2 sheets frozen store bought puff pastry about 25 x 25 cm wide 4 tbs of sugar mixed with 2 tsp cinnamon for dusting the pastry 1. Preheat oven on 200 degrees celsius 2. Line a baking tray with parchment paper and defrost 2 sheets of puff pastry on it whist you begin to make the custard. 3. In a small to medium sized saucepan add 600mls milk, stir in 3tbs of sugar and lemon rind. Turn the stove to medium heat and heat mixture for around 2.5 minutes until hot but not boiling. 4. Gradually add semolina whilst stirring to avoid lumps. ( For finer semolina use a sifter to sift it in whilst stirring). 5. Stir constantly to avoid lumps until the custard thickens, it will take a about 6.5 minutes. Once the custard is thick switch off the heat and add an egg, beat the egg in straight away until it is blended well into the custard. 6. Spoon half the custard along one side of the defrosted pastry, then fold the other half over it to make a rectangle and press down the edges. Roll the edges inwards so that the custard doesn’t slip out. 7. Repeat this for the second pastry sheet. 8. Place the tray in the oven for around half an hour or until golden brown. All ovens are different so it is a good idea to check your oven after 25mins every 5 minutes till the pastry has puffed up and is golden brown. 9. Once out of the oven, cut each pastry into little squares and dust with sugar and cinnamon. This is how it is traditionally served in Greece. Bougatsa is best eaten straight from the oven but you can place leftovers in the fridge and eat it the next day however the pastry will lose some of its crunch. Note: you can use light cream milk for the custard, however I found it takes longer for the custard to thicken however tastes just as nice. Some brands I used but not necessary: Pampas puff pastry Maharajah's choice semolina Music Attribution: Adobe Stock Have fun | Spectacles Wallet and Watch/Epidemic Sound Cocktail | Mythical Audio/Fine Tune Music A beachside Stroll | Nocturnal Spirits/Epidemic Sound