In the midst of undoubtedly crazy times, hectic preparations, trouble solving tasks, some personal ups and downs and the usual unresting mind that keeps me company as the base of it all, I will put it simply. One needs sugar. And if sugary feelings lack, one needs even more sugar. That is when my dear friend Laura comes in as the most gifted and yet modest and hard working person I know. She is a true gem to us at work (in the hospitality business) and to me personally.
You know these days that your soul is kind of lost and to the blackish side and then a smily face appears, holding a warm coffee and a super delicious, cinnamon – cream, freshly baked, right out of the oven “bugatsa” desert? Well I thought I should share it, as of some general demand for the recipe (our guests got their treats too of course) 😉
“Bugatsa”, recipe by Laura Pone.
1 glass fresh milk
1 glass sugar
500ml cream milk
20 gr baking powder
1 packet Filo pastry sheets
125 gr melted butter
Making of the crust “base”
Grease the baking pan surfaces with butter.
Open the “Filo” pastry sheets carefully and cut them in half along their wide side. Place them all in one stack, taking one by one, carefully butter the sheet, sprinkle some sugar on top, fold it in half and lift it by pinching the sheet in the center, folding it like an upside down pouch. Place it in the pan and continue with all the sheets.
Place the pan with the “Filo” pouches in the oven, on the upper rack, for about 25 mins at 120°C. They are ready when they become golden brown.
Making of the cream filling
In a large bowl, add the sugar and the eggs and mix well. Then add the milk, the cream and mix again. Finally add the baking powder and vanillas and mix again.
When the “Filo” pouches are ready, take the pan out of the oven, and carefully pour the cream mixture all over the pan. Place again the pan in the oven, on the lower rack, for about 25 mins at 150°C.
Once ready, remove from the oven, sprinkle powder sugar and cinnamon on top and enjoy!
Better served hot.
Thank you Laura! ❤