Custard with Orange in Phyllo Rolls "Bougatsa"

• Vegetarian

• Produce

  • 1 Orange, zest of
  • 1 Orange, juice of

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 2 pound phyllo dough (1/2 box
  • 1/4 cup Cinnamon
  • 1 tbsp Cornstarch with
  • 1/2 cup Powdered sugar
  • 1/2 cup Semolina, fine
  • 1/2 cup Sugar

• Dairy

  • 1/2 stick Butter
  • 1/2 cup Butter
  • 3 cups Milk

Found on californiagreekgirl.com

Description

Ingredients

• 3 cups milk
• ½ cup sugar
• ½ cup fine semolina
• Zest of one orange
• Juice of one orange
• 4 large eggs
• ½ stick butter, melted
• 1 tablespoon cornstarch with 1 teaspoon cold water
• ½ cup powdered sugar( might need more)
• ¼ cup cinnamon
• ½ cup butter, melted
• ½ pound phyllo dough (1/2 box), defrosted

Directions

• In a medium saucepan add milk, sugar and orange zest and juice. Bring to a medium heat and cook until it begins to thicken.
• Dissolve the cornstarch in cold water. Add the semolina, cornstarch, and water to the cream. Cook until it coats the back of your spoon about 3-4 minutes.
• Remove from the heat, and add the eggs one at a time, stirring constantly. Place back on a low setting and cook the eggs for 3 minutes.
• Remove from the heat and add the butter. Let cool slightly.
• Pre-heat oven to 350 degrees.
• Lay out one sheet of phyllo on wax or parchment paper. Brush with butter. Repeat with one more sheet. Cut in ½ lengthwise.
• Place 2-3 tablespoons of mixture on the bottom of the sheet. Fold phyllo over cream and roll, folding sides inward as you roll.
• Place seam side down on a buttered sheet pan, and brush with butter.
• Bake in the oven for 25-30 minutes or until lightly brown.
• Sprinkle with powdered sugar and cinnamon and serve warm.