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dessert
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butter
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breakfast
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brunch
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low budget
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egg free
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Ingredients
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Steps
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1
Place the milk, semolina, sugar, vanilla, and salt in a heavy-bottomed pot.
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2
Set the butter aside for the end.
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3
Let it come to a boil over medium heat, stirring continuously until it becomes a smooth cream.
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4
As soon as it boils, remove the pot from the heat.
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5
Add the butter and stir until it melts into the cream.
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6
Transfer to a wide bowl to stop the cooking, and let it cool and set.
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7
Cover the surface of the cream with cling film, pressing it directly against the surface.
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8
Brush the baking tray with the melted and cooled butter.
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9
Lay down 5 sheets of phyllo, making sure they are placed in alternating directions, crosswise, so that they overhang the edges of the tray on all sides.
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10
Butter the overhanging sides as well.
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11
Pour the cream over them.
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12
Fold the overhanging sheets inward over the cream and butter them very well.
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13
Lay the remaining five sheets on top, buttering them very generously between each layer.
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14
For the top sheets that overhang the edge of the tray, gently tuck them inside the tray and downward using a soft spatula.
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Butter the surface very well.
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Bake at 180°C / 355°F on fan setting, on the middle rack, for about 35 minutes until the bougatsa puffs up and the phyllo is nicely golden.
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Serve dusted with powdered sugar and cinnamon.
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