Ingredients for the Cream Filling
- 375 ml full fat fresh milk
- 110 gr. sugar
- 70 gr. fine semolina
- 1 vanilla pod or 1 teaspoon vanilla extract
- Zest from 1/4 orange
- 40 gr. Lurpak soft butter
Ingredients for the Pastry
- 1 package of phyllo dough or pastry sheets
- 100 gr. Lurpak soft butter
For Garnish
- Powdered sugar
- Cinnamon
Method for the Cream Filling
In a saucepan, combine all the ingredients for the cream filling, except for the Lurpak
butter.
Stir with a whisk over medium heat until the cream thickens.
Remove from heat and add the Lurpak soft butter, stirring one last time.
Assembling the Bougatsa
In a baking dish, layer 4-5 sheets of phyllo dough, brushing each sheet with melted
Lurpak butter.
Pour the cream filling evenly over the top sheet of phyllo.
Place another 4-5 sheets of phyllo on top, brushing each sheet with Lurpak soft
butter.
Bake in a preheated oven at 170-180 C on the air setting for 25-30 minutes, or until
the pastry sheets turn golden brown.
Garnish with a generous amount of powdered sugar and cinnamon.
