Gluten-free Bougatza

Ingredients for 6 servings:

• 1 pack of puff pastry, frozen, gluten-free
• 1 can condensed milk, sweetened
• n. B. water
• 1 pack of pudding powder (vanilla flavor)
• 1 m.-sized egg(s)
• 20 g butter
• 125 g corn semolina
• 300 ml milk, warmed
• 4 packets of vanilla sugar
• 2 tbsp cane sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with vanilla pudding and corn semolina

Pour the condensed milk into a mixing bowl. Fill the can with water, scoop out any excess milk with a spoon, and add it to the bowl. Stir in the vanilla pudding powder and egg. Stir the cornmeal into the warmed milk and let it swell briefly. Then add it to the mixing bowl and stir vigorously. Roll out the puff pastry slightly so it’s larger than the tin. Fold it into folds, place it in the tin, and brush with melted butter. Pour the pudding/semolina mixture into the tin. Place the whole thing on the middle rack of a preheated oven (180°C). After 20 minutes, check whether the puff pastry has browned. Sprinkle with a little cane sugar. If necessary, cover with aluminum foil to prevent the puff pastry from overcooking and bake for another 10 minutes. Remove the aluminum foil and let it cool in the oven. Tastes best warm!