Argiro Barbarigou's “Bougatsa” Cream Pie
- Written by Pitch Engine
The idea of making bougatsa originated in the Byzantium region of Constantinople, when the City was Greek prior to 1453 A.D.
- 1 box fillo pastry
- 1.5 liter milk (6.25 cups)
- 200 grams fine semonlina (1 cup, 2 tbsp.)
- 2 tbsp. butter
- 1 cup sugar
- 2 tsp. vanilla
- 1 pinch salt
- melted butter for fillo leaves
- icing sugar, cinnamon
What you'll do:...