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Sunday 1 April 2012

Easy Bougatsa (Greek milk pie)

A very nice Greek colleague of mine, Ilias brought Bougatsa for me. It was something new and which I think I should share with you all. It is best served warm and would taste great with icecream or cream. I am told by Ilias that it could be sweet or savoury and could be complicated to prepare with layers of goodiness. Here obviously is the easy version of it.
250g good butter (or less, it's up to you how rich you want it)
500g phyllo pastry (the really fine kind, not the thicker ones for savoury pies)
1 x 400g tin sweetened condensed milk
500ml hot water

Cinnamon powder and icing sugar- for garnishing
1.Gently melt 250g real butter and Pour a little of this into a large rectangular baking pan, swirl or brush around to coat the bottom and sides.
2.Open the packet of phyllo pastry (thaw first if frozen) and carefully unfold so you have a stack of sheets.

3.Gather together top sheet of pastry like an accordion or saree pleats.
4.Gently place into the baking pan, starting at one side. Continue until all the phyllo is used up, and the bottom of the pan is covered in wrinkled pastry.
5.Pour over the remaining melted butter.
6.Bake in 180oC (350oF) oven for about 20' until pale golden.
7.Meanwhile dilute the 400ml tin of sweetened condensed milk with 500ml hot water.
8.Pour milk over the half-baked phyllo sheets, return to oven and bake another 20'-25' until the liquid is all absorbed and it's a nice golden colour.
Serve immediately sprinkled with ground cinnamon and icing sugar.

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