If you missed my secrets for working with phyllo, please read yesterday’s blog. Here’s the recipe I promised to share. People always rave about it and it won first place in a local culinary art competition.Eileen’s Cheese Bougatsa in Phyllo Crust
6 eggs
1 1/3 c sugar
1 lb. mascarpone (or substitute 1 lb. cream cheese + 4 T melted butter) well softened
4 t lemon juice
1 t vanilla
14 sheets phyllo
10 T melted butter
Confectioner’s sugar - optional
1. Heat oven to 375 F.
2. Beat together eggs and sugar until light and fluffy. Beat in mascarpone, lemon juice and vanilla until smooth and doubled in volume for a10-inch deep dish pie plate.
3. Butter pie plate liberally. Unroll phyllo sheets on work surface. Lay 2 sheets into buttered pie plate; drizzle butter then spread with fingers; place 2 sheets atop on angle; cover with butter as before. Repeat 3 times, for a total of 8 sheets.
4. Pour filling into pie plate. Place 2 sheets of phyllo atop filling; coat with butter as above. Repeat 2 times for a total of 6 sheets on top. Trim all layers of phyllo, leaving a ½ inch overhang.
5. Cut phyllo scraps into strips; soak in butter; and scatter atop bougatsa in random fashion.
6. Bake for 55 min. total until nicely browned and firm in middle (by the wiggle test). If your oven has uneven heat: bake 40 min.; then turn and bake 15 min. more.
If desired, just before serving, sprinkle confectioner’s sugar around the edge as in the photo.
Cook’s Tips:
Set pie on a large pan before baking for easier handling and to prevent burned edges. If your gas oven has hot spots due to the jets, place heavy aluminum foil (I use disposable catering pan lids) over the entire oven floor.
Tags: culinary art, art in the kitchen, working with phyllo dough, cheese bougatsa in phyllo crust, No Fear of Phyllo
