Μπουγάτσα με Κρέμα Λεμονιού-Λάιμ

INSTRUCTIONS
01/06

 

In a saucepan, combine the milk with the lemon and lime zest and heat it up. Mix the sugar with the semolina and egg yolks. If needed, add a little milk to the mixture to soften it.

 

Before the milk comes to a boil, pour 1/3 of it into the egg mixture and stir. Then, pour this mixture back into the remaining milk. Continue stirring. Once the cream thickens and begins to bubble, remove it from the heat and stir in the butter. Cover it with plastic wrap.

 

Butter one Filo pastry for sweet pies and place another one on top. Spread 250 g of the cream in the center and shape it into a rectangle. Fold the filo sheets like a package.

 

Repeat the process with the remaining Filo pastry for sweet pies and cream.

 

Place the packages on a baking sheet lined with parchment paper and bake in a preheated oven at 160°C for about 45 minutes.

 

Allow them to cool slightly and dust with powdered sugar and cinnamon.
The recipe was originally published in the magazine Cantina t. September 2024
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