Burrito Style Method |
Sheet Pan Method |
This is traditionally served in Greece
for breakfast, but I eat it anytime of day. It's not overly
sweet. My favorite home-made puff pastry is Emeril
Lagasse, but you can use store bought, it's a lot easier with great
results. I recommend Pepperidge Farms. I prefer the
Burrito Style of shaping Bougatza. It is typically served like
that on the island of Corfu. It's placed in wax
paper, you carry it with you and eat while you walk. Love
it.
Custard Filling
4 1/4 cups whole milk
1 cups sugar
1 cup 2 T. fine semolina flour
3 eggs
1 stick butter, unsalted
2 tsp. vanilla extract
Bring milk to a boil in a medium size
pot. In a bowl mix eggs and semolina. Slowly add a cup of
hot milk to egg/semolina mixture. Whisk vigorously to temper
eggs. Add the mixture to remaining milk in pot. Heat
gently to thicken to pudding like consistency all the while stirring
with a wooden spoon. Once the spoon is coated. Remove
custard from burner, add butter and vanilla. Mix well.
Place a film of clear wrap on top of custard and set aside to cool.
Make puff pastry.
Can buy ready-made puff pastry with
super result. I have used Pepperidege Farm with great results in a
pinch.
Home Made Puff Pastry
Source of Recipe: Emeril Lagasse
Source of Recipe: Emeril Lagasse
Ingredients
2 3/4 cups all-purpose flour
2/3 cup cake flour
1 1/2 teaspoons salt
3 1/4 sticks, unsalted cold butter
1 cup ice water, plus more as needed
Directions
Sift together the all-purpose flour,
cake flour, and salt into a large mixing bowl. Dice 6 tablespoons of
the chilled butter, returning the remaining butter to the
refrigerator to keep cold. Place the diced butter into the mixing
bowl and using your fingers or a pastry blender, blend until the
mixture forms a coarse meal, similar to a pie-crust. Make a well in
the center of the mixture and add the water. Use a rubber spatula to
gradually blend the water with the flour mixture, mixing just until a
rough, sticky dough is formed. Wrap dough in plastic wrap and
refrigerate for 1 hour.
Place the remaining butter on a work
surface, (a marble surface is ideal). Using a rolling pin or the heal
of your hand, smash the butter into the surface until pliable, taking
care not to over work the butter as it should stay chilled. Work
butter into a 5-inch square.
Remove the rested dough from the
refrigerator and place on a lightly floured work surface. Roll out
dough into a 12-inch circle, being careful not to pull or tear the
dough. (The dough mixture may still be very rough and tacky.) Place
the butter square into the center of the circle and fold the edges of
the dough over the butter, pressing to seal the edges. You should now
have a square of butter wrapped in dough.
Using a rolling pin, roll the square
into a 16 by 8-inch rectangle. (The dough may need to be pounded with
the rolling pin several times to allow the butter to become more
pliable.) Be careful not to tear the dough. Fold the rectangle 3
times as you would fold a business letter. Place the rectangle in
front of you lengthwise and roll into another 16 by 8-inch rectangle.
Fold again 3 times as you would a business letter and make 2 small
indentations into the dough to remind yourself that it has been
rolled twice. Wrap the dough in plastic wrap and refrigerate for 1
hour.
Return the rested dough to a lightly
floured surface and repeat the process of rolling the dough into a
rectangle, making 3 business-letter folds, 2 times. Make 4 small
indentations into the dough to remind yourself that it has been
rolled a total of 4 times. Wrap the dough in plastic wrap and
refrigerate for at least 1 hour. If desired, dough can rest
refrigerated for up to 2 days at this point.
Remove the dough from the refrigerator
and place on a lightly floured work surface. Roll into a 16 by 8-inch
rectangle and fold 3 times, similar to a business letter. Repeat
process and make 6 small indentations into the dough. Wrap and
refrigerate for 2 hours. Now the pastry is ready to be rolled and
used in the desired puff pastry recipe.
Assembly:
You can roll out puff pastry into 8 x
10 square, rolled out thin. Place a few heaping tablespoons of
cooled filling and roll up burrito style, making sure filling is
completely closed on all sides, (seam side down on parchment).
Prick gently on top with fork. Place parcels on buttered
parchment paper or silpat. Bake in 375 degree oven about 30
minutes or until golden brown. While still hot, generously sift
powder sugar and cinnamon on top. Be generous, it adds a lot of
flavor.
Also you can roll out one sheet of
pastry very thin and put into a 9x13x2 pan, sprayed with non-stick.
Place pastry sheet down and up sides. Place custard on top,
spread evenly with off set spatula. Roll out second sheet of
pastry, a little smaller to fit right on top of custard. Then,
fold sides in from bottom pastry over the top pastry. Prick
with fork. Bake for 45 minutes or until golden brown.
After removing from oven generously sift powder sugar and cinnamon.
Cut into pieces when completely cool.
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