This delicious Greek pastry with cream ranks among the highest of any treats you have ever tried… Give it a try with an orange cream this time! It’s amazing!
Serves: 8 Prep. time: 15′ Cooks in: 40′ Ready in: 55′
2 puff pastry sheets
1/2 cup butter, melted
For the cream
500 ml milk
1 orange, zested
100 ml fresh orange juice
50 g fine semolina
30 g flour, sifted
100 g sugar
1 tsp vanilla extract
Heat milk with orange zest on medium heat in a large heavy bottom pan.
Beat eggs with sugar and vanilla in your mixer bowl, add semolina and flour beating at all times. Add orange juice and beat until well-combined. Incorporate 1 ladle of milk in the egg and semolina mixture, beating at all times. Transfer mixture in the pan, stirring at all times and allowing to come to a boil. When it thickens, remove pan from heat. Allow to cool. Preheat oven at 180οC/fan.
Brush a clean surface with butter. Lay the first puff pastry sheet and brush with butter. Transfer half cream in the center of the sheet in a rectangular shape. Bring in the edges, brush with a little water and close in a packet. Repeat the procedure once more. Place upside down on a baking dish lined with non-stick baking parchment.
Brush the two bougatsas with butter and bake for 30 minutes or until nicely colored. Serve warm. Cut each bougatsa in four pieces and sprinkle with sifted icing sugar and cinnamon.
H συνταγή στα ελληνικά: Μπουγάτσα με κρέμα πορτοκαλιού