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Small sweet pies (bougatsakia) with Peach Cream from Meliki
A dreamy taste ... of the Macedonian Land.

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Small sweet pies (bougatsakia) with Peach Cream from Meliki

Ingredients

10 Crust sheets
10 gr. butter melted
For the cream
150 ml. milk
50 ml. milk cream
2 sheets of gelatin or 50 gr Jelly powder
100 gr. Peach puree
3 tbsp. butter
powdered sugar for garnish
Powdered sugar for garnish
100 gr. peaches cleaned
60 gr. sugar
peaches Put the peaches in the blender along with the sugar and whisk until they are pulped.
  • Difficulty: Medium

Ingredients

  • For the cream

  • Powdered sugar for garnish

Narration

Small sweet pies (bougatsakia) with Peach Cream from Meliki – A dreamy taste … of the Macedonian Land.

The most delicious taste you will find, with Imathia peaches wrapped in crust sheets and that fill our home with exquisite aromas.

Written by Sissy Nika – Journalist of Taste and Culture

Studying the cuisine of Imathia we also discovered this forgotten recipe that was made during the summer holidays. The talented Spyros Nakos shaped it and gave us the proportions of the recipe.

I tried it and I loved it because these crust sheets enclose the fragrances and the products of the Macedonian land.

Small sweet pies (bougatsakia) with Peach Cream from Meliki

From Spyros Nakos, executive chef of Delliniko, P. Faliro, Athens

Published by Sissy Nika also at Emvolos.gr

(Visited 145 times, 1 visits today)

Steps

1
Done

Put in a pot the cream, milk and butter to heat and pour the jelly powder until the mixture thickens.

2
Done

Finally, add the peach puree, stirring very well to obtain a smooth texture and let it cool down well.

3
Done

Place the crust sheets on a surface and cut into vertical strips.

4
Done

Put a strip on the counter and sprinkle with butter and from above put a second strip of sheet.

5
Done

Put one and a half tablespoon of the mixture at the beginning of the strip and fold the sheet triangularly until the end.

6
Done

We water the edges for the leaves to stick.

7
Done
25-30 minutes

Place on a baking pan that we have covered with non-stick baking paper and bake in a preheated oven, at 170 °C on the lower grill for 25 to 30 minutes until the leaves are golden.

8
Done
10 minutes

Remove from the oven and allow to cool slightly for 10 minutes. Sprinkle with powdered sugar and serve.

9
Done

Small Secrets

If you want, you can make your own crust sheets instead of using ready-made ones.

Instead of peach you can also use apricot.

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