Greek Bougatsa (without semolina)

Ingredients for 6 servings:

• 500 g strudel leaves (Filo Krousta)
• 6 glasses of milk
• 12 tbsp cornstarch
• 18 tbsp sugar
• 2 tbsp margarine or butter
• 5 small eggs
• some cinnamon powder
• 100 g powdered sugar
• some margarine, melted for spreading
• some butter, melted for the tray

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

tastes best lukewarm … reminds of vacation

Heat 5 glasses of milk (do not boil). Then remove the milk from the heat. Mix the cornstarch with the remaining glass of milk. Then pour this into the warmed milk and add the sugar, margarine, (beaten) eggs, and a pinch of cinnamon to the pan. Return the pan to the heat and stir until the cream sets. Grease the baking tray with melted butter and place the strudel leaves one at a time, making sure that about 1/3 of the leaf extends outside the baking tray (over the edge). Spread about half the leaves on the baking tray, drizzling each leaf with melted margarine. Pour the still-hot cream over the leaves and then fold any overhanging leaves onto the cream. Then place the remaining leaves over the cream and grease them as well. Place the bougatsa in the oven at around 180°C on the middle rack until the leaves turn golden brown. Then remove the bougatsa from the oven and cut it into small pieces. Once it has cooled down a little, sprinkle it generously with powdered sugar and cinnamon.