Bougatsa Filo Pastry Muffins

Name: Bougatsa Filo Pastry Muffins
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 12
Cuisine: Greek Cuisine
Ingredients: walnuts - 5 tbsp. sliced; fine filo pastry sheets - 7 oz (200 g); honey - 2 tbsp.; butter - 2.8 oz (80 g); for the cream; egg yolks - 2 pcs.; milk - 18 fl oz (530 ml); vanilla sugar - 0.3 oz (8 g); eggs - 2 pcs. large; flour - 1.8 oz (50 g); sugar - 3.5 oz (100 g)

Yordanka Kovacheva

Author

3k316k470

Translated by

Nadia Galinova

Image: Yordanka Kovacheva

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22/05/2023

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Preparation

30 min.

Cooking

45 min.

Тotal

75 min.

Servings

"We will never turn down these Greek Filo Pastries with Vanilla Cream"

Ingredients

walnuts - 5 tbsp. sliced
fine filo pastry sheets - 7 oz (200 g)
honey - 2 tbsp.
butter - 2.8 oz (80 g)
for the cream
egg yolks - 2 pcs.
milk - 18 fl oz (530 ml)
vanilla sugar - 0.3 oz (8 g)
eggs - 2 pcs. large
flour - 1.8 oz (50 g)
sugar - 3.5 oz (100 g)

measures

Phyllo Pies

How to make

The Bougatsa Filo Pastry Muffins represent Greek filo pastries.

First, the cream is prepared for them. Both types of sugar and milk are heated on the stove. Beat the eggs and add them along with the flour. Boil the cream for 10 minutes or until thickened.

Cut the filo pastry sheets crosswise into 3 and once down the middle. Place a square of the sheets in each muffin tin. They are greased with butter (the molds are also greased beforehand).

Let the ends stick out. Pour 2-3 spoons of cream into each filo pastry muffin. Place one square of filo pastry sheets on top, grease and roll the edges inward.

The filo pastries with cream are smeared with butter and baked for 35 minutes at 350°F (175°C). As soon as they cool, they are taken out of the molds, smeared with honey, which is diluted with water and they are sprinkled with walnuts.

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