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Malika - A classic Greek custard-filled pastry with layers of crisp phyllo and silky semolina cream. Perfect for breakfast, a snack, or a sweet finish! 😊 🌟 Why It’s Special Buttery, flaky phyllo makes the outside irresistibly crisp. Silky semolina custard inside, gently flavored with vanilla, lemon, and sometimes rosewater or mastic. Served warm and dusted with powdered sugar and cinnamon—simple and timeless. 🧾 Ingredients (Serves ~8–12) Custard 1 L whole milk ¾ cup (120 g) fine semolina or cream of wheat ½–¾ cup (100–150 g) sugar 1 tsp vanilla extract (or vanilla bean) Optional: zest of 1 lemon, a tsp rosewater, or a pinch of ground mastic 2–4 eggs (depending on richness, see step 3) 50 g unsalted butter Phyllo & Topping 10–12 sheets phyllo pastry (thawed) 150–200 g unsalted butter, melted (plus extra for brushing) Powdered sugar & ground cinnamon for dusting 👩🍳 Equipment 20 × 25 cm (8 × 10) baking pan Saucepan, whisk, spatula Pastry brush, sharp knife 👣 Step-by-Step Instructions 1️⃣ Make Semolina Custard In a saucepan, warm milk with semolina, sugar, vanilla, and lemon zest (or mastic/rosewater). Stir over medium heat until it thickens into a loose porridge, ~5–10 min. Temper in eggs: whisk eggs in a bowl, then gradually whisk in a few spoonfuls of hot custard. Return mixture to the pan and stir until smooth. Remove from heat, stir in butter, and let cool slightly. 2️⃣ Layer the Phyllo Preheat oven to 180 °C (350 °F). Brush the baking pan with butter. Lay 5–6 phyllo sheets, brushing each sheet with melted butter as you go (flakes squared to fit). 3️⃣ Add Custard & Top Layers Pour in warm custard, smoothing the surface evenly. Fold over any excess phyllo. Add another 4–5 buttered phyllo sheets on top, tucking edges neatly and brushing the final layer well. Score the top into squares or diamonds before baking to help with slicing later. 4️⃣ Bake to Perfection Bake for 30–45 minutes until golden and crisp. The custard should be set but still creamy. 5️⃣ Garnish & Serve Let cool 10 minutes, then dust generously with powdered sugar and cinnamon. Serve it warm—classic and comforting. 💡 Tips & Variations Extra flavor: Try rosewater or mastic in the custard for that subtle floral or piney note. Cheese version: Swap custard for soft cheese (e.g., mizithra) for a savory twist—popular in Crete. Phyllo care: Keep unused sheets covered with a damp towel to prevent drying. Brush thoroughly for crispiness. Store & reheat: Store leftovers in the fridge up to 2 days; reheat in the oven to refresh the crispiness. Enjoy serving your Bougatsa with a strong espresso or herbal tea—each warm, custardy bite is absolute Greek comfort wrapped in flaky gold. Καλό απόλαυση! (Enjoy
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