Bugatsa
12 servings
120 minutes
The joy of all Greek children - a quick dessert made from Greek filo pastry soaked in aromatic cream. Recipe from the Moscow restaurant Kefi, whose kitchen is headed by Evgeny Dokunin.
1
Prepare all the ingredients.
2
First, prepare the cream. For this, mix the yolks with starch, semolina, and corn flour. Add the zest of lemon and orange.
- Egg yolk: 2 pieces
- Starch: 20 g
- Semolina: 60 g
- Cornmeal: 60 g
- Lemon zest: 5 g
- Orange zest: 5 g
3
Add 200 grams of cold milk and mix until smooth. Heat the remaining milk with 300 grams of sugar and seeds from a vanilla pod.
- Milk: 1 l
- Milk: 1 l
- Sugar: 500 g
- Vanilla pod: 3 g
4
Pour the resulting mixture into boiling milk and stir intensively until it reaches the consistency of liquid sour cream. Cool down.
- Milk: 1 l
5
Whip the cream. Add the baking powder and cream to the cooled mixture.
- Whipping cream 33%: 200 ml
- Baking powder (raising agent): 10 g
6
Line a baking tray or a heatproof dish with half of the phyllo dough. Layer the dough one on top of the other, brushing each layer with melted butter.
- Filo (phyllo) pastry: 420 g
- Butter: 200 g
7
Spread the cream evenly on top of the dough and then place the remaining dough chaotically or in a zigzag pattern.
- Filo (phyllo) pastry: 420 g
8
Bake for 40 minutes at 180 degrees.
9
Make syrup from 200 grams of sugar, water, and lemon juice.
- Sugar: 500 g
- Water: 150 ml
- Lemon juice: 25 ml
10
Pour syrup over the hot pie, cool it down, and cut into pieces.
11
Sprinkle each piece with cinnamon and powdered sugar before serving. Yogurt can be served separately.
- Icing sugar: to taste
- Ground cinnamon: to taste
- Greek yoghurt: to taste
