Ingredients
Preparation
Cooking
Photos
Bougatsa (cream filled pie) of Thessaloniki
6 liters fresh milk
1200 gr sugar
8 eggs
1/2 teaspoon vanilla
550 gr fine semolina
4-5 sheets of phyllo crust per baking sheet and 4 puff pastry sheets
100 gr melted fresh butter
Fine sugar and cinnamon
Bougatsa (cream filled pie) of Thessaloniki
For the cream, begin to boil all the ingredients except the semolina. As the mixture begins to bubble, add the semolina and stir until the cream thickens. Layer the phyllo sheets in a baking pan with a little butter between each sheet, pour in the cream and top with a layer of phyllo dough.
Bougatsa (cream filled pie) of Thessaloniki
Bake at 170 C for 35 minutes. Before serving, sprinkle a lot of powdered sugar and cinnamon.
