Greek Bugac, pie of phyllo dough with custard

Greek Bugac, pie of phyllo dough with custard

Traditional Greek pie recipe Bugac — really creamy perfection. Bugac is ideal as a snack or dessert, and sprinkled in the last minute with powdered sugar and cinnamon, will be able to impress your friends and family. The key to successful preparation of the pie — the use of high-quality fresh butter. The original recipe calls for the participation of the Greek «galaktos» oil, which is made from cow’s milk, gives a rich taste and smell amazing!

Ingredients:
For the cake:
Filo dough — 450 grams
Melted butter — 200 grams
Milk — 750 ml
Sugar — 200 grams
Flour — 120 grams
Eggs — 4 pieces
Vanilla extract — 1 teaspoon

For the topping:
ground cinnamon
Powdered sugar

Preparation:
Let’s start with the filling. For its preparation is necessary in a large bowl, mix the sugar, eggs and flour.

Pour into a saucepan with milk and vanilla extract, bring to a boil and allow to cool slightly. Merge from the ladle 1/3 cup of milk and add to the flour mixture and mix well.

Again, turn the fire, pour the mixture into the pan with warm milk and flour. Stir quickly until the mixture thickens. It takes 3 — 5 minutes. Remove the pan from the heat and stir occasionally to the surface of the custard on the film is not formed.

To prepare the cake Bugac you need a large baking sheet measuring 20 by 30 cm, oil the bottom and sides of it.

To prepare the base need 10-12 sheets of filo dough: 5-6 sheets — to the bottom of Bugac, 4-5 sheets — to the top.

Put the dough on the bottom of the sheets, carefully oiling each with melted butter. Pour custard, smooth surface of the blade on top — again phyllo sheet with butter. Fold the edges. With a sharp knife on the surface of Bugac make arbitrary shallow cuts, add oil.

Bake the cake in a preheated oven at 160 C for about 45 minutes before serving let cool and sprinkle with powdered sugar and cinnamon.

Serve with a cup of hot coffee or tea.

Greek Bugac, pie of phyllo dough with custard

You can leave a response, or trackback from your own site.

Leave a Reply