Bugatsa with pudding powder

BOUGATSA WITH PUDDING POWDER

Ingredients

2 liters of milk + 1 cup milk, to dissolve the pudding powder

125 ml whipping cream with 30-35 % fat

2 large eggs

160 g. pudding powder

250 g. of margarine

1/2 kilo of pastry sheet (In the stores that sell Greek products you will find sheet from Kanakis Co which is very good)  

80 grams of sugar

40 grams of olive oil

Powdered sugar and cinnamon

Instructions

Put in a pot two liters of milk and heat it up.

It is better to chose medium heat because milk sticks easily.

If the maximum on the switch is 9, turn it at 4.

In a large bowl mix the cream with the eggs and beat briefly with the whisk.

Add the 80 g. of sugar and beat some more.

Once the milk has warmed up, get a cup from it and pour it into the eggs, mixing continuously.

Put in another bowl the pudding powder and pour over it one cup of milk at room temperature and half a cup of warm milk.

Mix with a whisk until the pudding powder is completely dissolved.

Pour the dissolved pudding powder into the bowl with the eggs and mix.

Let the remaining milk into the pot to boil.

Remove it from heat before swelling and spilling. Leave it aside for later use.

Put in a small coffee pot most of the margarine to heat up and melt.

Keep only one piece as a nut to pour it into the cream.

Throw into the coffee pot the olive oil.

Leave the coffee pot on the heat until margarine melts.

Turn off  the heat but leave the coffee pot on.

Use a large baking pan with dimensions 31CH41CH6 centimeters.

Sheet

Open the package with the pastry sheet in the middle. Spread it on the workbench.

Grease the baking dish with margarine.

Take a sheet and place it on the greased baking pan.

Dip a brush in the the melted margarine and suffuse the leaf.

Put a second sheet over the first one and with the brush suffuse it with margarine.

Continue in this manner until you put four sheets one above the other.

These sheets are the basis of your dessert.

Filling

Get a cup of hot milk and pour it little by little into the bowl containing the eggs and the pudding power mixture. Stir constantly with a whisk.

Get a second cup of hot milk and pour it in the same way into the bowl with the eggs.

Repeat this process with 2 more cups of hot milk.

Turn the bowl with the eggs and pour its content into the pot with the remaining hot milk.

Stir constantly with the whisk.

Place that pot over very low heat because this cream sticks very easily.

Stir the cream constantly until it starts making bubbles and thickening.

Remove the custard from the heat.

Pour into the pot the piece of margarine you have saved.

Stir with a whisk the custard until the margarine dissolves.

Assembling the bougatsa

Place the baking pan on wooden plank.

Pour the filling over the leaves of the basis in the baking pan.

Spread the filling with a spatula evenly throughout the pan.

Leave the cream to cool and make a crust.

Cover the filling with four sheets.

Suffuse each of these sheets separately with melted margarine.

Wait for the filling to cool a bit.

Incise the top of the dessert with a sharp and oiled knife into pieces.

With the brush smear the top of the dessert with margarine.

Place the pan on the bottom rack of the oven and bake 45-50 minutes at 175 C degrees.

Remove the pan from the oven. Let it to cool.

Serve the pie pieces warm or at room temperature.

Sprinkle them on top with powdered sugar and cinnamon.