This delicious cheese pastry with sugar and butter ranks among the highest of any treats you have ever tried… Give it a try!
Serves: 3 pieces Prep. time: 15′ Cooks in: 30′ Ready in: 45′
9 Beirut filo pastry sheets
1 kg Katiki Domokou cheese, or other white spreadable slightly acidic cheese
2 tbsp sugar
2 cups cow’s milk butter, melted
icing sugar for serving
cinnamon for serving (optionally)
Preheat oven at 180οC/fan. In a bowl mix cheese with sugar.
Brush a clean surface with butter. Lay the first filo sheet and brush with butter. Transfer 1/3 of cheese in the center of the sheet. Close in a square packet, brushing with butter along the way. Place on a second sheet brushed with butter. Close in a square brushing with butter as you go. Place on a third brushed with butter filo sheet and close in a square. Brush with butter. Repeat the procedure twice more.
Transfer the packets on a shallow non-stick baking dish brushed with butter. Drizzle the packets with remaining butter and bake in a preheated oven at 180οC/fan for 20-30 minutes until nicely colored. Turn the filo packets upside down with a spatula halfway.
Serve hot from the oven sprinkling with sifted icing sugar and cinnamon if you wish.
Photo: George Drakopoulos – Food styling: Olivia Webb, Matina Petroutsa
H συνταγή στα ελληνικά: Μπουγάτσα με τυρί