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Bougatsa Semolina Cream

Different varieties of the cream, based on semolina and now cornflouer.

  • 1 egg room temp

  • 1 egg yolk room temp

  • 1/4 cup sugar

  • 1 1/2 cups whole milk

  • 1/4 cup semolina (farina)

  • 1/2 cup butter, cut into bits

  • 2 teaspoons lemon juice

  • 1 lemon zest

  • 1/2 teaspoon vanilla extract

  • 8-10 phyllo pastry

  • 1/2 cup melted butter

  • icing sugar and cinnamon

  1. Beat eggs until frothy; beat in sugar until thick and foamy (4 min)

  2. Heat milk in a medium pot until hot (not boiling)

  3. Remove from heat and whisk into eggs mixture in a thin stream until all milk is used

  4. Pour the mixture back into the pot and set on medium-low heat; cook, stirring, for about 3-4 minutes

  5. Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt

  6. Reduce the heat to low and continue to cook until thick and smooth (5-6 minutes). Whisk in pieces of butter incorporating completely.

  7. When cool, stir in lemon juice and lemon and vanilla

Preheat oven 350º F

Unroll the phyllo and assemble it like other recipes. Bake for 30-40 min.


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