Bougatsa with Lemon Honey Syrup

Allergens

Wheat (gluten), Eggs (in phyllo dough)

Ingredients

• 1 package phyllo dough sheets (thawed)
• 2 cups whole milk
• 1/4 cup fine semolina
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup sugar
• 2 tablespoons lemon zest
• 1/2 cup fresh lemon juice
• 1/2 cup honey

Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine milk, semolina, vanilla, cinnamon, nutmeg, and salt. Cook over medium heat, stirring constantly until the mixture thickens, about 6 8 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together sugar, lemon zest, lemon juice, and honey. Set aside.
4. Unfold phyllo dough onto a clean surface. Cover with a damp cloth to prevent drying out.
5. Lay one sheet of phyllo dough on a baking sheet lined with parchment paper. Brush lightly with melted butter or oil. Repeat until 4 sheets are layered, making sure each sheet is slightly overlapped to create a rustic edge.
6. Spoon the cooled semolina mixture onto one end of the phyllo layers and fold into a triangle. Continue folding until you have a tightly sealed packet. Brush with butter or oil.
7. Repeat steps 5 6 to create a second Bougatsa.
8. Bake in preheated oven for 20 25 minutes, or until golden brown and crispy.
9. Remove from oven and let cool slightly. Drizzle the lemon honey syrup over each Bougatsa and serve immediately.

Chef’s Insight

For added indulgence, top with a dollop of whipped cream or vanilla ice cream.

Notes

The pastry should be golden brown and flaky to achieve the perfect texture.