Crispy Filo Bougatsa (Print Version)
# Ingredients:
01 -
450 grams of phyllo dough (1 package)
02 -
200 grams butter, melted
03 -
1 liter milk, preferably whole
04 -
100 grams granulated sugar
05 -
40 grams cornflour
06 -
1 teaspoon vanilla essence
07 -
4 big eggs
08 -
Powdered sugar for topping
09 -
Cinnamon powder for dusting
# Instructions:
01 -
Combine cornstarch and eggs in a bowl, whisking until smooth, then leave aside. Warm up milk, sugar, and vanilla in a pot over medium heat. Once bubbles begin forming around the edges, take the pot off the stove. Slowly whisk half the milk into the egg mixture, ladle by ladle. Return all the mixture to the pot. Put it back on the stove and stir until it thickens into a creamy texture. Cool it down while you prepare the layers.
02 -
Set the oven to preheat at 200°C (390°F). Spread the phyllo sheets on your work surface. Grease a 38x25 cm (15x10 inch) dish with the melted butter. Scrunch up a single sheet of phyllo and place it in one section of the dish. Repeat until the bottom layer is completely covered. Pour a third of the melted butter over the sheets. Bake this in the oven for about 5 minutes until lightly golden.
03 -
Take the dish out of the oven and carefully spread the custard over the baked base. Now, cover this layer with the remaining phyllo, arranging the sheets just like before. Rip extra sheets if needed to patch any empty spaces. Pour the last bit of butter on top. Put it all back in the oven and bake for 10-15 minutes, or until the top turns crispy and rich golden brown. Allow the pie cool down for about 10 minutes.
04 -
Generously sprinkle powdered sugar and ground cinnamon over the pastry. Cut it into slices and enjoy warm or at room temperature.