{"id":822,"date":"2023-02-16T01:12:56","date_gmt":"2023-02-15T23:12:56","guid":{"rendered":"http:\/\/www.light-recipes.top\/?p=822"},"modified":"2023-02-16T01:12:57","modified_gmt":"2023-02-15T23:12:57","slug":"la-bougatsa-the-puffed-out-dessert-with-a-creamy-heart","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=822","title":{"rendered":"La Bougatsa: the puffed-out dessert with a creamy heart"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Anyone who has been to Greece remembers the aroma and flavor of this typical recipe.&nbsp;Bougatsa&nbsp;is a true Greek specialty, perfect for breakfast, but not only&nbsp;<strong>!&nbsp;<\/strong>It calms in a flash that desire for sweets that assails us from time to time, giving the palate an unmistakable, round and full taste, scented with cinnamon.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is said that its origins date back to the mists of time, in Thessaloniki to be precise, where the best version of all can still be enjoyed today.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">But preparing it with your own hands is not an impossible task, indeed!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The dough is based on phyllo dough,<\/strong>&nbsp;you can use ready-made rolls or prepare it with our special recipe, click&nbsp;<a href=\"https:\/\/donnaup.it\/pasta-fillo-fatta-in-casa-la-ricetta-semplicissima-per-piatti-raffinati\/\">here<\/a>&nbsp;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">What are you waiting for then?&nbsp;Get to work, let&#8217;s get started!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">BOUGATSA: ingredients and preparation<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">For this recipe, get:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>whole milk,<\/strong>&nbsp;1 l<\/li>\n\n\n\n<li><strong>sugar,<\/strong>&nbsp;200 g<\/li>\n\n\n\n<li><strong><\/strong>corn&nbsp;<strong>flour , 10 g<\/strong><\/li>\n\n\n\n<li><strong>fine semolina<\/strong>&nbsp;, 120 g<\/li>\n\n\n\n<li><strong>vanillin,<\/strong>&nbsp;2 tsp<\/li>\n\n\n\n<li><strong>fillo pasta<\/strong>&nbsp;, 450 g<\/li>\n\n\n\n<li><strong>butter,<\/strong>&nbsp;250 g<\/li>\n\n\n\n<li><strong><\/strong>powdered&nbsp;<strong>sugar , to taste<\/strong><\/li>\n\n\n\n<li><strong>cinnamon,<\/strong>&nbsp;to taste<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">In a tall and capacious saucepan, pour the milk, sugar, semolina and cornmeal.&nbsp;Mix well with a hand whisk, then put on the gas and bring to the boil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When it starts to thicken, remove from the heat, add the vanillin and mix it perfectly, transfer the cream into a glass bowl, wrap it with cellophane and put it in the fridge.&nbsp;It must cool down completely.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Take it back and work it to make it swollen and frothy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preheat the oven to 200\u00b0.&nbsp;Line two trays with baking paper.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Roll out the first sheet of phyllo dough, sprinkle it with melted butter, then place a second and a third sheet, always alternating them with a brush of butter.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spread a layer of cream in the center and fold them towards the center and on themselves as if to form an envelope.&nbsp;With these doses you will get 4&nbsp;<strong>bougatse.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Continue in this way until all the ingredients are used up, then arrange on the plate and bake until completely browned.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove from the oven and leave to cool completely before sprinkling with icing sugar and cinnamon.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/youtu.be\/mxgQdXO_6JI\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Anyone who has been to Greece remembers the aroma and flavor of this typical recipe.&nbsp;Bougatsa&nbsp;is a true Greek specialty, perfect for breakfast, but not only&nbsp;!&nbsp;It calms in a flash that desire for sweets that assails us from time to time, giving the palate an unmistakable, round and full taste, scented with cinnamon. It is said [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":823,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-822","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La Bougatsa: the puffed-out dessert with a creamy heart - Light Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.light-recipes.top\/?p=822\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Bougatsa: the puffed-out dessert with a creamy heart - Light Recipes\" \/>\n<meta property=\"og:description\" content=\"Anyone who has been to Greece remembers the aroma and flavor of this typical recipe.&nbsp;Bougatsa&nbsp;is a true Greek specialty, perfect for breakfast, but not only&nbsp;!&nbsp;It calms in a flash that desire for sweets that assails us from time to time, giving the palate an unmistakable, round and full taste, scented with cinnamon. 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