Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside. | 2. Heat milk in medium pot until hot but not boiling. | 3. Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up – never stop whisking. | 4. Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, 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 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. | 7. Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely. | 8. When cool, stir in juice, lemon zest and vanilla. | 9. Preheat oven to 350°F. | 10. Unroll one sheet of phyllo, keeping remainder covered with dampened kitchen towel. | 11. Place on a work surface, with narrow end facing you. | 12. Brush lightly with melted butter. | 13. Place 3 tbsp of custard on lower 1/3 of phyllo. | 14. Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10x5 inches, nearly covering lower third of phyllo. | 15. Fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter. | 16. Fold lower third up and brush with butter. | 17. Fold upper third down and brush with butter. | 18. It should now look like an envelope. | 19. Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making). | 20. Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes. | 21. Let cool 20 minutes before serving. | 22. Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
milk	1 1/2	cups		223.26	17.4948	11.529000000000002	11.9682
semolina	1/4	cup		150.3	30.4065	5.2939	0.4384
butter	1/2	cup	cut	684.0	31.428	21.372	57.6
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
lemon zest	1			-	-	-	-
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
phyllo pastry	8 -10		thawed covered	-	-	-	-
butter	1/2	cup	melted	684.0	31.428	21.372	57.6
icing sugar				-	-	-	-
cinnamon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.