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Bougatsa is a beloved delicious sweet snack that can be served at any time of the day. Well suited instead of dessert or morning coffee. Creamy light vanilla center, crunchy filo pastry, on which cinnamon with powdered sugar tops the work. It is not easy to make a good filling for bougatsy, and the Greeks themselves have many ways to do it. It is also important cake - in Greek bakeries filo is prepared fresh, in the home conditions to a small bougatsy can be used frozen.
When deciding to buy a ready-made filo pastry, you need to pay attention to make it the right kind. In stores, there are usually three types of dough: salty, neutral and sweet. Only the last two are suitable for baking bougats. Salty filo is completely unsuitable for bougats because its taste does not match the filling and makes this dessert inedible.
Greeks generally form bougats in rectangular pancakes, but there is nothing to prevent a filo filled with fillings, or use a sheet lined with filo pastry. If the filling is a bit too rare, the latter method is the least risky, because the agent will not spill during the transfer.
And a small note about the filling: it is not worth adding more semolina to milk than it is included in the proportions. The finished mass should be creamy. Its consistency can not be too stiff, because it can thicken too much during baking. After baking, it should be resilient and resemble concentrated pudding. Bougats can be stored in the fridge for a few days, but each time before serving it should be reheated in the oven and sprinkle with cinnamon and powdered sugar.
1. Milk, semolina, maize flour, sugar, eggs and vanilla essence are whipped in a bowl until the ingredients combine and the mass is smooth. Then pour the whole into a saucepan and cook on medium heat until the mass thickens.
2. Remove the saucepan from the heat and beat the cream again to smooth the lumps. We cover and leave to cool.
3. Spread the four sheets of dough one by one with butter and stack on top of each other. On the middle, put half the filling and wrap the corners of the dough inward to form a flat square / rectangular cake. The resulting cake is turned over and wrapped in another 4 sheets of filo (each spread with butter) and placed on a flat baking tray. Repeat the same with other filo sheets and the rest of the filling. The resulting square pancakes are put on a baking sheet.
4. This method may seem incomprehensible, so before starting work, it's worth seeing one of the available videos on YouTube, where you can see how the Greeks do it:
5. In the meantime, warm up the oven to 180 degrees and bake the bougats for about 20 minutes until the filo is golden.
6. After baking, sprinkle bougats with powdered sugar and cinnamon and cut into small pieces.
Kourabiedes are Greek butter cookies traditionally baked on the occasion of Christmas and larger family celebrations. According to the legend, their characteristic crescent shape was used during the Turkish occupation as a reference to the Turkish flag. After Greece regained its independence, these cakes began to be formed into other shapes, most often round and flat.
Vasilopita is one of the most characteristic pastries prepared in Greece especially for the New Year. Depending on the region, you can meet many different rules that exist under the same name. Some of these cakes are reminiscent of a sweet challah and others are the basis for preparing a filo pastry, which is wrapped with the addition of sweet or spicy filling. Below you will find a recipe for a traditional vasilopita in the form of a biscuit dough.
Greeks often use oranges to bake cakes and prepare desserts. Today we present a recipe for slightly less known but very easy to prepare Kéik portokáli cake, which is liked by all those who tried it. The juice of freshly squeezed oranges and spicy spices are responsible for its refreshing taste, and the simple execution will make this cake can be prepared very quickly in an "emergency" situation.
Komentarze
selimona
Można prosić o podanie co to jest selimona ?
Nie selimona tylko s e m o l i n a. To taki rodzaj kaszki albo grubej mąki z pszenicy durum. Zajrzyj tu: semolina zdjęcia
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