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Gluten Free Bougatsa – Greek Custard Pie with Puff Pastry

Yields6 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

Recipe for the must breakfast of the summer holidays!!! Bougatsa with custard cream & cocoa milk to accompany!

 2 packages of Schär's Millefoglie Puff Pastry
 50 g butter for the baking pan
for custard cream
 650 ml milk
 ⅔ cup granulated sugar
 ⅔ cup polenta
 125 g butter
 1 tsp vanilla extract
for decoration
 Icing sugar
 cinnamon powder
1

Leave the puff pastry out of the freezer at room temperature for about 3 hours before using it. We can also take it out of the freezer the day before and put it in fridge. This last one, I usually do.

2

Preheat the oven to 180°C/350°F.

3

Place a saucepan, on a medium to high heat, with all the ingredients for the cream.

4

Stir constantly until the cream thickens and then remove it from the heat.

5

With half the amount of butter, grease a baking tray.

6

Open one pack of puff pastry and lay it on the pan. Don't mind if it breaks in some places because it will come together during baking.

7

Bake it for 10 minutes.

8

Open and the other pack with the puff pastry and brush it with the remaining butter on one side.

9

Remove the pan from the oven, place the cream on top and the other puff pastry sheet with the buttered side up.

10

Cut it into portions and bake it for about another 25 minutes.

11

Leave it for another more 5 minutes with the oven off.

12

Serve it on a plate, sprinkle with icing sugar and cinnamon powder and be careful not to burn your tongue because the cream is very hot although is hard to resist as it smells so yummy.

Nutrition Facts

Servings 0