Bougatsacreampiegreece Recipes

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.

Steps:

• Using an electric mixer, beat the cream cheese at high speed until light and fluffy.
• Lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg.
• Beat for 1 minute at high speed, then set aside while you prepare the phyllo.
• Lay the phyllo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap.
• By stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them.
• Then lay 2 sheets at right angles over the center, using the "base" as a diamond, not a square, brushing the center of each with butter.
• Divide the filling into 3 parts and spread one part over the phyllo to form a 7-inch square.
• Set the rest of the filling aside.
• Fold the top phyllo sheet over the cheese and brush with butter, and continue folding the phyllo over the cheese to make a square, brushing each time with butter.
• With a wide spatula, lift the bougatsa and invert onto a cookie sheet.
• Brush the top with butter and set aside.
• Repeat with the remaining phyllo, filling until all 3 square pies are folded.
• Bake in a 350°F oven for 15-20 minutes or until the phyllo puffs up and turns a golden chestnut color.
• Cut into small squares and sprinkle with additional sugar.
• Serve piping hot.

Steps:

• FOR THE CREAM: In a small saucepan bring milk & vanilla extract JUST to a boil.
• In another saucepan, melt butter over medium heat & then add the semolina, stirring for 1 minute.
• Strain the milk over the semolina, stirring continuously. Add the sugar & continue stirring for 4-5 minutes, or until mixture is thickened, then remove from the heat & set aside to cool, stirring occasionally to prevent the formation of a skin on top.
• In a small container, beat together the egg & 1 egg yolk, & when the milk mixture is cool, stir the eggs into the milk mixture.
• Preheat oven to 400 degrees F & coat the inside of an 8-inch-square baking dish with a little butter.
• Cut the sheets of filo to fit the baking dish & then lay 6 sheets into the baking dish, brushing the top side of each with melted butter.
• Spread the cream filling over the pastry & cover with the remaining sheets, again brushing each sheet with butter. Keep the filo covered with a slightly damp kitchen towel at all times so it doesn't dry out.
• Bake for about 25 minutes or until the pastry is crisp & golden, then remove from the oven & cut into 4 squares. Sprinkle each with powdered sugar & a little cinnamon & serve hot or warm.