Description

Bougatsa-traditional Greek cream pie
Bougatsa is a traditional, very tasty cake stuffed with cream or cheese. This cake is very popular in Greece. Unlike other Greek pies is the dough for bogaty. I bake with phyllo and puff puff dough, but the recipe of this test I was pleasantly surprised and pleased. Very tasty cream, crispy crust, delicate flavor of vanilla, cinnamon and lemon - is just wonderful!

Ingredients

  • Chicken egg

    4 piece

  • Cinnamon

  • Powdered sugar

    1 Tbsp

  • Lemon peel

    1 piece

  • Corn starch

    40 g

  • Semolina

    80 g

  • Vanilla

    2 g

  • Milk

    1 l

  • Butter

    330 g

  • Water, carbonated

    260 ml

  • Salt

    1 tsp

  • Sugar

    280 g

  • Flour

    530 g

Cooking

step-0
Dough: Mix 500 g flour, 80 g sugar and salt, pour carbonated water and knead smooth, dont stick to hands dough.
step-1
That's the kind of water I used. By the way, soda water is just simply a variety of well-known soda or sparkling water, rather highly carbonated water!
step-2
Divide the dough into 4 equal parts.
step-3
Butter (200 g) divided into 4 parts. The oil should be very very soft. Roll out one portion of dough into a circle with a diameter of 35 cm and grease it with oil.
step-4
Tuck the dough on all sides by 1/3.
step-5
We'll get the square.
step-6
Roll out the second part of the test also with a diameter of 35 cm, grease with oil and place in the centre folded square of the 1st piece of dough. Folded edge to make a square. Place the finished square on a sheet of baking paper and send it in the fridge for 2 hours. With the 3rd and 4th pieces of the dough to act like 1-m and 2-m In the end we got a 2 square piece of dough, which we wrapped in baking paper and sent in the fridge.
step-7
Cream: From the bulk to a leak of 200 ml of milk and dissolve in it starch and flour, to avoid lumps, add the eggs, vanilla and semolina, stir well.
step-8
In a pan pour some water, add 200 g sugar, zest and butter 100 g, pour the remaining milk and put on fire, stirring constantly to dissolve sugar. When the milk is boiling, very thin stream and stirring constantly add the egg-flour mixture and make cream, the cream thickens and begins to gurgle.
step-9
Place the cream into another container and stick to the surface of the cling film, so it is not weather-beaten.
step-10
Remove from refrigerator one square of frozen dough. To deploy the baking paper and sprinkle it with flour, roll out the dough to a larger size than the shape, the size of which 28х22 cm and height 5 cm, so as to form the sides, and place the still hot cream.
step-11
Roll out the second square of dough, as the first one on baking paper, the size corresponding to the top of the cake. Tuck in the edges if they hang under the rim of the pie that is easy behind the baking paper, and fasten them together. In the photo I drew arrows to make it clearer. With a sharp knife to mark the cake into portions not cutting through the dough to the end. At this stage you can freeze the pie, covering the top with cling film. When you want to bake, then defrost is not necessary. So I baked a cake once, it melted 30 g butter and greased them top of the pie.
step-12
Bake the pie in heated to 180"With the oven for 35-40 minutes until Golden ruddy color. Be guided by your oven!
step-13
The finished cake let cool slightly and sprinkle with powdered sugar and cinnamon. Cut into portions.
step-14
You can decorate frozen fruit or serve with fruit ice cream!
step-15
The pie is delicious both hot and cold, help yourself!
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