Bougatsa (Milk Pie)
( MBougatsa is a Greek pastry consisting of
semolina custard, cheese, or minced meat
filling between layers of phyllo. )
This particular recipe is made with semolina
custard.
1 pkt of ready puff pastry
1 litre of milk
1 cup fine semolina
3-4 tablespoons soft margarine ½ teaspoon vanilla.
Icing sugar & cinnamon for dusting
Place the milk, semolina and sugar in a pot and simmer on a low-middle heat making sure that the mixture doesn’t stick to the bottom of the pot
Stir continually and when the mixture thickens into custard add the margarine and vanilla and continue stirring it.
Brush a Pyrex dish with butter, and line the dish with one layer of the puff pastry, add the custard and top the filling with another sheet of pastry. Score the top layer lightly.
Bake at approx 180 – 200 degrees until golden brown. Remove from the oven, and set it aside to cool, then cut into pieces and dust with icing sugar & cinnamon and serve.
This dish is compliments of Dovoras who has been making traditional Corfiot snacks since 1957. You’ll find them at 1 M. Theotoki Street, (Pinia).
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