Preparation : 20 min.
Cooking : 40 min.
Тotal : 60 min.
Servings : 12
“This cream pie with walnuts and almonds is absolutely magical”
INGREDIENTS
- filo pastry sheets – 9.5 oz (270 g) or 12 fine sheets
- butter – 4.3 oz (120 g)
- walnuts – 3.5 oz (100 g)
- sliced almonds – 3 – 4 tbsp.
- honey – 1 tbsp.
- sugar – 1 – 2 tbsp.
- FOR THE CREAM
- milk – 3.5 cups (700 ml)
- eggs – 2 pcs.
- yolk – 1 pc.
- sugar – 4.4 oz (125 g)
- starch – 3.2 oz (90 g) corn, natural
- vanilla – 3 powders
HOW TO COOK
Prepare the cream for the bougatsa by heating the milk over a moderate heat. Beat the eggs and yolk with the sugar, starch and vanilla. If your eggs are small, add another yolk.
Pour this mixture in a thin stream to the milk and beat with a wire whisk for about 10 minutes or until the cream thickens.
Melt the butter over low heat. Grease a tray with a diameter of 11″ (28 cm).
Lay a filo pastry sheet, so that the edges protrude beyond the tray. Grease it with plenty of butter and put a second sheet on top crosswise, which you need to also grease with butter. Do the same with the next 6 sheets.
Pour the cream onto the filo pastry sheets and flatten it out. Arrange the other 6 sheets on it in the same way.
