Cheese Bougatsa

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.

• Prep: 25 min
• Cook: 35 min
• Difficulty: Medium
• Calories: 542
• Protein: 16 g
• Carbs: 35 g
• Fat: 38 g

Ingredients

• 6.7 pc Phyllo dough ( room temperature )
• 100 g Minimum butter sweet ( melted )
• 333.3 ml Whole milk
• 53.3 g Durum wheat semolina ( fine )
• 1.3 pc Egg ( beaten )
• 1.3 pinch Black pepper ground
• 166.7 g Feta cheese ( crumbled )

Instructions

1. Preparing the cream base

   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. Binding and seasoning

   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. Assembling the pastry

   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. Baking and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat in the oven to restore crispiness; avoid the microwave.