Cheese Bougatsa
Ingredients
- 6.7 pcPhyllo dough (room temperature)
- 100 gUnsalted butter (melted)
- 333.3 mlWhole milk
- 53.3 gDurum wheat semolina (fine)
- 1.3 pcEgg (beaten)
- 1.3 pinchBlack pepper ground
- 166.7 gFeta cheese (crumbled)
Method
Golden pastry that cracks under the teeth to release a smooth cheese and semolina cream. The aroma of browned butter mingles with the salty filling.
- 1
In a saucepan, heat the whole milk. Rain in the semolina while whisking. Let thicken over low heat until the cream heavily coats the back of a spoon.
- 2
Off the heat, stir in the beaten eggs and crumbled feta. Add a generous pinch of ground black pepper. The texture should be grainy but bound together.
- 3
Melt the butter. Brush each sheet of phyllo dough. Layer half the sheets in a pan, pour in the cream, then cover with the remaining buttered sheets.
- 4
Bake at 180°C. The crust should turn amber and very crispy. When removed, the top should sound hollow when tapped with a knife blade.
Frequently asked questions
How do you get this dish right?
- Don't skimp on the butter between sheets; it's what creates the lamination.
- Let rest for 10 minutes before cutting so the cream sets slightly.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in the oven to restore crispiness; avoid the microwave.
