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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.
Semolina halva is a traditional Greek dessert popular especially during fast times. It is very sweet, fattening and quite heavy, so do not overdo it with the size of the portion. Such halvah does not require baking, and after preparation it should be stored in a refrigerator and served chilled.
Karydopita is a very popular nut cake in Greece seasoned with spicy spices and soaked in orange syrup. It is simple to do and does not require more culinary skills. In particular, its taste will appeal to nut devotees, because there is no shortage of them in this dough. The syrup, which is soaked, can be prepared in such a simple way as in the recipe below. However, if you care about a greater variety, you can think about adding cloves, cinnamon or lemon juice.
In Greece you can buy ready-made preserves, sometimes you can try them in the tavern. However, it is worth trying your hand and prepare your own jars with such delicacies. One of the more well-known and popular recipes is the one in which the bases are cherries.
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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