Bougatsa Tis Tebelas Lazy Womans Custard Pastry Recipes

Steps:

• In a small saucepan, melt the butter over medium-low heat. Once melted, continue to heat it another few minutes (anywhere from 4-5) until it turns a dark amber colour and becomes very fragrant (this is called beurre noisette). Immediately remove from heat.
• Preheat oven to 375F (190C).
• With your browned butter, generously butter first sheet of filo pastry, then, scrunch up the pastry as if you were making a paper fan (beauty is unimportant, but that is the overall shape you want to achieve - you should be able to do this quickly, no more than 30 seconds per sheet of filo). Lay buttered filo fan down lengthwise in an 18 X 10 inch baking pan. Continue the same way with the remaining sheets of filo, until you have completely filled your pan. If there are any gaps, fill these with your last sheets of buttered filo, torn to accommodate gaps. Pour any browned butter that may be left, over the pastry.
• Bake pastry in preheated oven until a dark, golden-brown colour, about 25-30 minutes.
• Meanwhile, in a large bowl, empty condensed milk and 2 1/2 times its container of hot water. Add milk, vanilla and lemon zest. Whisk to blend and add the eggs, whisking to blend. (It is important to add the eggs AFTER the addition of cold milk as the milk will cool off the hot water somewhat, so the eggs don't curdle).
• Pour the milk mixture over the filo pastry and continue to bake for another 45 minutes.
• The pastry is done when it appears quite 'set' when pressed upon gently - ie. no liquidy custard appears.
• Cut into 4 strips lengthwise and 4 strips crosswise, producing 16 pieces.
• Liberally sift icing sugar over pan and be generous with the cinnamon!
• You can serve this hot, warm or at room temperature.

Steps:

• In a large bowl, combine the cheese, sugar, eggs and vanilla and beat with a mixer till creamy smooth.
• Brush the bottom of a 10x14x2 inch baking pan or dish with the butter. Have ready the filo sheets, keeping them covered with plastic wrap to prevent them from drying out. Lay a filo sheet in the bottom of the pan and brush with butter. Repeat, brushing with butter, 5 more times.
• Pour the filling mixture over the stacked and buttered filo sheets. Drizzle the filling with a little melted butter, then layer 5 more filo sheets on top, again brushing each sheet.
• Cover the pan and refrigerate until the butter firms up. Can be pre-assembled up to this point.
• Preheat the oven to 375 degrees F.
• With a sharp knife, score the surface of the pastry through the top 5 sheets of filo dough into 10 diamonds or rectangles. Bake until golden brown, 35 to 40 minutes. Transfer pastry to a rack and let cool for 10 minutes. Cut along the score marks and finish allowing to cool until warm or to room temperature. Dust with powdered sugar and serve.

Steps:

• Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside.
• Heat milk in medium pot until hot but not boiling.
• Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up - never stop whisking.
• Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes.
• Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt.
• Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Whisk in pieces of cut up butter, incorporating completely into the semolina custard.
• Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely.
• When cool, stir in juice, lemon zest and vanilla.
• Preheat oven to 350°F.
• Unroll one sheet of phyllo, keeping remainder covered with dampened kitchen towel.
• Place on a work surface, with narrow end facing you.
• Brush lightly with melted butter.
• Place 3 tbsp of custard on lower 1/3 of phyllo.
• Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10x5 inches, nearly covering lower third of phyllo.
• Fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter.
• Fold lower third up and brush with butter.
• Fold upper third down and brush with butter.
• It should now look like an envelope.
• Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making).
• Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes.
• Let cool 20 minutes before serving.
• Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon.