Bougatsa - vanilla pie

Bougatsa – Vanilla Pie

In search of a refined yet easy-to-make dessert, Bougatsa is definitely an excellent choice. This vanilla pie, with its creamy texture and distinctive appearance, blends tradition with exquisite taste. Originating from the Mediterranean regions, this delicacy has become popular due to its versatility and can be enjoyed both warm and cold. Let's embark together on the preparation of this wonderful dessert!

Total time: 1 hour
Preparation time: 20 minutes
Baking time: 30 minutes
Number of servings: 6

Ingredients:
- 600 ml milk
- 200 g sugar
- 100 g semolina
- 4 egg yolks
- 100 g margarine (or butter for a richer taste)
- 12 sheets of pastry
- 1 vanilla essence
- 1 teaspoon grated lemon zest
- Powdered sugar (for serving)

Ingredient details:
- Milk: Choose fresh, whole milk to achieve a richer and creamier custard.
- Semolina: This will help thicken the custard. Make sure to add it gradually to avoid lumps.
- Egg yolks: They will add richness and a smooth texture to the custard.
- Margarine: You can also use butter for a more intense flavor, but margarine is a lighter alternative.
- Pastry sheets: Choose high-quality pastry sheets, preferably store-bought, to save time and effort.

Step by step:

1. Preparing the vanilla custard:
In a bowl, whisk the egg yolks with the sugar until the mixture becomes creamy and light in color. This will ensure a good base for your custard.

2. Melting the margarine:
In a small saucepan, melt the margarine over low heat. Make sure not to let it boil; you just want it to melt evenly.

3. Preparing the milk:
In another saucepan, add the milk, lemon zest, and vanilla essence. Place the saucepan over medium heat. Wait for it to reach boiling point, then reduce the heat to low.

4. Adding the semolina:
Gradually add the semolina to the milk, continuously whisking with a whisk. This step is essential to avoid lumps. Continue to stir until the mixture thickens and resembles a pudding.

5. Combining the ingredients:
Once the mixture reaches the desired consistency, remove it from the heat and let it cool slightly. Then, carefully add the egg yolk and sugar mixture, stirring well to combine all the ingredients.

6. Assembling the pie:
Take two sheets of pastry and brush them with melted margarine. Place 3-4 tablespoons of custard in the center of the sheet and fold the edges to form a package. Make sure the edges are well sealed to prevent the custard from leaking during baking.

7. Baking:
Preheat the oven to 180°C. Grease a baking dish with a little margarine and line it with parchment paper. Place the well-folded pies in the dish and bake for about 30 minutes or until they turn golden and crispy.

8. Serving:
Once the pies are baked, let them cool slightly, then dust generously with powdered sugar. Bougatsa is delicious both warm and cold, so feel free to enjoy it at any time of the day!

Practical tips:
- You can add a personal touch to the custard by adding cinnamon or nutmeg to the semolina mixture.
- If you prefer a less sweet version, reduce the amount of sugar in the custard.
- Bougatsa pairs wonderfully with a cup of coffee or tea, turning it into a complete culinary experience.

Frequently asked questions:
1. Can I replace semolina with another ingredient?
Semolina is essential for the texture of the custard, but you can experiment with cornstarch if you want a gluten-free version.

2. How can I store the pies?
You can keep Bougatsa in an airtight container at room temperature for 2-3 days or in the refrigerator for a longer duration. Reheat them slightly in the oven before serving.

3. Can I freeze Bougatsa?
Yes, the pies can be frozen. I recommend baking them and letting them cool completely before freezing. Thaw them in the refrigerator and reheat before serving.

Bougatsa is more than just a vanilla pie; it is a true celebration of flavor and tradition. Whether you serve it on a special occasion or as a dessert after a family meal, this recipe will make you come back to it time and again. Savor every bite and enjoy the moment!