BOUGATSA WITH CREAM


BOUGATSA WITH CREAM
Materials Prescription
 
•1 packet (450 grams). Crust
 
•150 grams. Melted butter milk
 
•1 ½ liter of fresh milk
 
•200 grams. Semolina
 
•200 grams. Sugar
 
•1 pinch salt
 
•2 vanilla
 
•2 tablespoons butter milk
 
For the topping:cinnamon and powdered sugar
 
Execution
 
Place milk in a saucepan with the sugar to warm. Add the salt, vanilla and semolina and stir with whisk until it boils and thickens the cream . Once thickened remove from the heat and add the butter. Stir well to melt . Allow the cream to cool down and shake gently. Butter a shallow pie pan for 34 or 36 cm Spread radial ( to much excess leaf out ) 9 sheets intermediates sprinkling with a little melted butter. Pour the cold cream in a thin layer. We turn inward leaves protruding above the cream. Cover with the remaining buttering well with the brush . Drive into the leftovers in the pan with a spatula , as in custard . Bake the pies at 200 ° C for 25-30 , browned well package . Cut into pieces and sprinkle with cinnamon and sugar.
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