With its soft texture and delicious taste, Selanik Pastry offers a feast of taste with every bite. This unique taste that delights the palate reflects the historical and cultural richness of the Mediterranean. Selanik Pastry, which is based on a traditional recipe and has been enjoyed for years, will now come to life in your kitchen. Here, are you ready to go on a journey of taste with the Bougatsa recipe that makes your home smell fresh with its freshly made...
Materials
- 10 pieces of dough
- 250 grams of butter (melted)
- 1 glass of semolina
- 1,5 cup powdered sugar
- 1 liter milk
- 3 eggs (2 for the filling, 1 for spreading)
- Vanilla
- Powdered sugar
Instructions
Roast the semolina in a pot and cook until it turns slightly coloured. Then add granulated sugar and milk. Cook over low heat, stirring constantly, until it reaches a thick consistency. Add vanilla. Remove from the stove and leave aside to cool.
In another bowl, beat two eggs and keep them aside.
Lay the phyllo dough on the counter and grease each one with melted butter. Then cover it with another sheet of dough and oil it too. Repeat this process until all the dough is used up.
Roll the oiled dough into rolls and place each one on a large baking tray to form a circular shape.
Pour the semolina cream you prepared onto the dough and spread it.
Beat the remaining egg and spread it over the creamy mixture.
Bake in the oven preheated to 180 degrees for about 35-40 minutes until the Bougatsa is golden brown and puffy.
Remove the cooked Bougatsa from the oven and let it cool at room temperature. Then slice and serve.