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Recipes with Fresh Filo Pastry
Mini “Bougatsa” Rolls with Cream
INGREDIENTS: (For 11 pieces)
1 package KANAKI FILO Pastry 250g
For the filling:
2 cups milk
½ cup sugar
¼ cup fine semolina
2 tbsp. butter
1 vanilla stick
Melted butter for the pastry sheets
Icing sugar and cinnamon to garnish
PREPARATION
Heat milk with sugar over medium heat, stirring occasionally to dissolve sugar. Before the milk comes to the boil, add the semolina and vanilla. Stir continuously to prevent the cream from sticking to the saucepan and, when it starts boiling, remove from heat. Add the butter, stir, and allow the mixture to cool slightly. Following the instructions, fill the rolls with the Bougatsa filling:
1. Open the package of Filo Pastry. Always open the package when you are ready to use it. Keep Filo Pastry covered with a damp dishtowel while you prepare your recipe to avoid losing its moisture. Brush 1 pastry sheet with butter, fold in half, butter it again, and refold it in half.
2. Take a spoonful of the filling and place it near the edge of the shortest side. Fold the long edges of the pastry sheet over the filling.
3. Roll it to the end of filo pastry. Place it in the baking tray with the opening facing down.
Place the filled rolls on a baking tin and bake them in a preheated oven at 200°C for 20 minutes. When baked, sprinkle with icing sugar and cinnamon, and serve.
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