This luscious custard pastry ranks among the highest of any treats you have ever tried… Next time you find yourself in the country, especially in Thessaloniki or on the island of Crete, give this one a try!
Serves: 20-24 pieces Prep. time: 20′ Cooks in: 60′ Ready in: 1:20′
500 g filo pastry
3 cups whole milk
2/3 cup fine semolina flour
1 cup sugar
200 g Anthotyro cheese or any other soft, fresh cheese
4 tbsp butter + 1 cup melted, for brushing filo sheets
icing sugar for serving
cinnamon for serving (optionally)
Heat milk until it comes to a boil. Then reduce heat to low and whisk in semolina flour in batches, stirring constantly. Simmer until cream thickens. Remove pan from heat. Add 4 tbsp butter and whisk until melted and incorporated.
In a clean bowl whisk eggs with sugar until white and fluffy. Add soft fresh cheese and keep whisking until you get a nice, smooth thick custard. Preheat oven at 180οC.
Butter a rectangular pan. Then butter half filo sheets, one by one, and line the bottom of the pan. Spread custard evenly and cover with the rest filo sheets, buttered one by one. Tuck excess sheets and bake for 40-45 minutes or until nicely golden. Cut in square pieces, sprinkle with icing sugar and cinnamon if you like and serve warm.
Photo George Drakopoulos – Food styling Tina Webb
Και η συνταγή στα ελληνικά: Μπουγάτσα γλυκιά με κρέμα και τυρί