* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the custard. Place the milk, the fresh cream, the salt, the vanilla extract and the sugar in a saucepan and heat well, but not until the mixture boils, mixing periodically. Add the semolina and boil, mixing continuously so that it won't stick to the bottom of the saucepan. Stir until the custard thickens.
- Step 2: Remove the saucepan from the heat and add the eggs. Mix well and then add the butter and the zest, stir and set aside for a while.
- Step 3: Prepare the cream-filled pastry (bougatsa). Grease a rectangular baking pan and spread half of the phyllo pastry sheets, having previously greased them inbetween. Add the custard and spread it evenly. Scatter the chopped Turkish delight over the custard - evenly, as well. Cover with the rest of the phyllo pastry sheets, again having previously greased the layers inbetween. Seal the sides to keep the custard in place, carve the top layer, into serving portions, brush over with melted butter and bake in preheated oven at 180°C for approximately 40 minutes, until the phyllo is baked both on the top and at the bottom, to the point when it is nice and crispy.
- Step 4: Remove the cream-filled pastry from the oven, and set it aside to cool for 30 minutes. Cut and serve it, after you have sprinkled some icing sugar and cinnamon on top.
Ingredient List
- 500g phyllo pastry
- 700g fresh milk
- 300g fresh cream
- 200g sugar
- 150g fine semolina
- 3 vanilla extract
- 3 eggs
- 1 pinch of salt flakes
- 300g mastiha-almond Turkish delight (in small cubes)
- 3tbsp fresh butter
- 1 the zest of orange
- 200g fresh butter (melted for the phyllo)
- icing sugar (for sprinkling)
- cinnamon (for sprinkling)