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Traditional Greek Bougatsa

Name: Traditional Greek Bougatsa
Total time: 60 min
Ingredients: 500g phyllo pastry; 500ml milk; 100g semolina; 100g sugar; 2 eggs; 1 tsp vanilla extract; 50g butter; 1 tsp cinnamon

60 min 580 kcal per serving Medium

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Ingredients

4 Servings

phyllo pastry500 g
milk500 ml
semolina100 g
sugar100 g
eggs2 pieces
vanilla extract1 tsp
butter50 g
cinnamon1 tsp

Instructions

1
Preheat your oven to 180°C (350°F).
2
In a saucepan, heat the milk over medium heat until it is warm but not boiling.
3
Gradually add the semolina to the milk, stirring constantly to avoid lumps.
4
Add the sugar and continue to stir until the mixture thickens.
5
Remove the saucepan from the heat and let it cool slightly.
6
In a separate bowl, beat the eggs and vanilla extract together.
7
Slowly add the egg mixture to the semolina mixture, stirring continuously.
8
Melt the butter and brush a baking dish with some of it.
9
Layer half of the phyllo pastry sheets in the dish, brushing each sheet with melted butter.
10

Traditional Greek Bougatsa

Ingredients

Instructions

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