Bougatsa ( semolina, filo sugar eggs milk cherries)

By foodiva

Ingredients

• 8 sheets of Filo
• 1/2 stick of melted butter
• 3/4 cup fine semolina
• 3/4 cup sugar
• 2 eggs
• 3 cups milk
• 2 teaspoons vanilla extract
• zest of 1/2 lemon
• 1/2 cup dried cherries
• confectioners sugar and cinnamon for dusting

Details

Servings 1
Adapted from figsandfeta.com

Preparation

Step 1

This is an extremely simplified, make-ahead variation of Bougatsa. What could go wrong with filo, butter, and sweet custard filling? I love the addition of tart dried cherries with the sweetness of the filling and just a hint of lemon. This method is quick to prepare and assemble which makes it perfect for a Christmas morning breakfast. Make it the night before and pop it in the oven to bake while presents are being opened. On Christmas morning in my house, the only thing faster than baking this Bougatsa is my children tearing through their Christmas presents.

DIRECTIONS:

Preheat oven to 350 degrees, F.

In a medium saucepan over medium heat, continue to wisk the mixture until it thickens.  Remove from heat and mix in the lemon zest.

Remove the filo from the oven and sprinkle with half of the dried cherries. Pour the filling mixture over the browned filo sheets and add the remaining dried cherries to the top.

Loosely bunch the remainining 4 filo sheets and gently butter.  (If you are preparing the night before at this point simply cover, place in the refrigerator and bake when ready.)

When ready to bake place in the oven for 15 minutes until the filo is golden brown.

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