RECIPES WITH MILK
Bougatsa with mastic
Preparation time: 20-25 minutes
Cooking time: 40-45 minutes
INGREDIENTS (serves 8-10 people)
1 package phyllo pastry for desserts
150 g butter
1 lt STAMOU fresh cow’s milk
200 g sugar
2 eggs, beaten
4 tablespoons of fine semolina
3 drops of mastic oil
Cinnamon sugar for dusting
METHOD
- Boil milk on medium heat, with semolina and sugar, stirring continually until cream thickens.
- Remove the cream from heat and stir in 50g butter and the mastic oil.
- Leave cream to cool, then add eggs, stirring well, and cover with plastic wrap.
- Butter a 20x30cm baking pan and lay out 5 sheets of well buttered phyllo pastry, each one at right angles to the next.
- Pour cream mixture on top, and cover with well buttered phyllo pastry.
- Tuck any protruding sheets of phyllo under the bougatsa.
- Bake at 180°C for 40-45 minutes until slightly brown.
- When the bougatsa cools, dust cinnamon and sugar over the top to serve.
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