Bougatsa - Cream Pie

That one is the ideal breakfast! Accompanied with a glass of chocolate milk and you're ready to go to school... ok ok to work as well!

Pies are traditional all over Greece; you can find them with cheese, meat, vegetables; sweet or not, you can eat them cold or hot, for breakfast, lunch, snak or dinner. Accompanied with a nice salad can make a complete nutritious meal!

The art is actually in "opening the fillo", preparing the dough, but now you can actually find any kind you want in the supermarkets in most countries. 

Here is a sweet pie made with fluffy cream!

Bougatsa - Cream pie

Ingredients

Sfoliata fillo (dough pastry of thin layers - sfoliata usually consists of 2 filla slighty thicker than the normal*)

1 1/4lt milk

1 cup semolina 

3/4 cup sugar

15gr vanilla powder

Procedure

Pour all the cold milk into a pot and put it on fire. Immediately (when the milk is still cold), add the rest of the ingredients and stir quickly until the mixture is creamy and fluffy. Let it cool.

In the big oven pan of your kitchen, spread a bit of butter at the bottom and around the sides of the pan and then lay the first fillo making sure that 3-4cm jut out of the sides; pour the cream and spread it evenly. Add the last fillo on the top carefully and cover the pie around with the fillo that is hanging out of the sides.

Now with a fork, puncture the pie on its surface, pour some water on the top (about 2 tbl spoons) and bake in 220o C for 15 minutes on the top and 15-20 minutes from the bottom (depending on your oven).

As soon as it takes a nice golden colour on the top, it's baked and not burnt at the bottom, it's ready!

Let it cool and season with some icing sugar and cinnamon.

Enjoy!!!

*Fillo, pl. Filla