Small cream pies (bougatsakia) rolls

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Small cream pies (bougatsakia) rolls

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Ingredients

1 packet of filo pastry sheets
6 cups milk
1 cup granulated sugar
¾ of a cup Fine semolina
3 fresh eggs
2 tbsp. dairy butter
zest of 2 fresh lemons
FOR SPRINKLING
powdered sugar
cinnamon
  • Medium

Ingredients

  • FOR SPRINKLING

Directions

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Small cream pies (bougatsakia) rolls

 Enjoyable snacks…

These bougatsakia of Efi, are a temptation, because they are very easy to make and are very tasty. The recipe is forty years old… Efi had this recipe from her mom and I will always remember the afternoons in Mykonos that she quickly made us the bougatsakia for the afternoon rastoni, next to rich cups of French coffee with hazelnut aroma that she likes.

Very easy recipe that you can make as rich as you want. You can also shape the bougatsaki into triangles or even smaller or larger rolls like Efi’s.

The milk is better to be fresh so that the cream thickens better. We could also add orange zest if we like, as I do and sprinkle the bougatsas only with cinnamon, because I don’t like sugar very much.

 

The recipe is yours and I know you will adopt it immediately.

By Efi Markozanes, Mykonos

Steps

1
Done

In a large saucepan put 4 ½ cups of milk and let it heat by adding 2/3 of the sugar and mix well with the whisk to dissolve it.

2
Done

We add the lemon zest and butter and mix again.
Lower the heat.

3
Done

In a bowl, we pour 1/3 of the remaining milk and the semolina, stirring well.

4
Done

We add the semolina mixture to the hot mixture of the pot and stir constantly with the whisk, until it thickens.

5
Done

Then, after it thickens and bubbles, we remove the pot from the heat.

6
Done

We whisk the eggs in a bowl.
Once the cream is warm, we add the beaten eggs and mix slowly, until they are homogenous in the mixture.

7
Done

We spread the sheets on the counter and cut them into strips depending on the size we want to give to the bougatsakia.

8
Done

We butter the two sheets that are cut in a strip with a brush and in the middle put 1 tablespoon or more of the cream.

9
Done

We roll the sheets closing right and left so that the cream does not leave.

10
Done
25 minutes

We butter the pan.
We spread the rolls at a short distance from each other.
We bake in a preheated oven at 180° C for 25 minutes.

11
Done

We remove the bougatsia from the oven and leave them to cool a bit without covering them so that the sheet remains crisp.

12
Done

In a bowl, we mix the powdered sugar with plenty of cinnamon and sprinkle them over the bougatsakia.

TDriver

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