Bougatsa me Krema

Ingredients for 4 servings:

• 1 pack of dough (Yufka or Filo), fresh
• 700 ml milk
• 80 g semolina (soft wheat semolina)
• 160 g sugar
• 2 packets of vanilla sugar
• 2 egg yolks
• 2 tbsp butter
• 1 vanilla pod(s)
• Powdered sugar for dusting
• Cinnamon for dusting
• Butter for spreading

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Bring the milk to a gentle boil with the semolina, sugar, and vanilla. Meanwhile, halve the vanilla pod, scrape out the seeds, and add them to the milk-semolina mixture. Add the remaining pod to the mixture. When the mixture simmers and thickens, remove the pod. Remove from the heat and immediately stir in 2 egg yolks and 2 tablespoons of butter. The mixture should now have a mushy consistency and a slightly yellowish color. Set the cream aside. Melt the butter in the microwave for brushing. Preheat the oven to 180°C. Stack about three filo sheets on a baking sheet, brush each one individually with butter. Place the fourth filo sheet on top and spread the cream evenly over it. Brush the remaining three filo sheets with butter and place them on top of the cream. Tuck the remaining pieces under the “cake” to form a rectangle. Prick with a fork. Place the “cake” in the oven for about 40 minutes, until the filo pastry has turned a light brown. Then sprinkle with cinnamon and powdered sugar and serve warm immediately. TIP: Filo pastry has fewer calories than puff pastry. To save even more calories, you can brush the filo pastry with milk or condensed milk instead of butter.