Prepare the amazing Greek traditional dessert called “bougatsa”, following the classic recipe of the famous Poseidonion’s Grand Hotel chef Stamatis Marmarinos! The bougatsa was served with cholocate milk at the brunch of the amazing hotel on Spetses island.

Ingredients

1 packet of filo pastry

1½ liter of fresh milk

200 g. (1 c. & 2 full tbsp) fine semolina

2 tbs butter

1 cup. sugar

2 vanillas

1 pinch of salt

Melted butter for the filo

Cinnamon and powdered sugar for coating

Execution

Place the milk, semolina, sugar, vanilla and salt in a saucepan. Bring to a boil over medium heat, stirring constantly until the mixture becomes a smooth cream. Withdraw and add the butter. Stir and let cool.

In a pan lay 4 sheets of the filo buttered down and add the filling. On top put 4 more buttered sheets. Bake at 180 degrees for 30-40. Serve with icing sugar and cinnamon.

Ingredients for the chocolate milk

200ml cream

800 ml fresh milk

70 g sugar

240 couverture chocolate, grated

Execution

In a saucepan add the cream, milk and sugar and when they boil, pour in the grated chocolate and stir. Allow to cool and serve.

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From: Anthi Sasmatzoglou

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