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Bougatsa Recipe
Bougatsa Recipe
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Bougatsa

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Bougatsa Recipe
Karen Mintzias
    1/2 lb Cream cheese
      1 lb Fresh ricotta cheese
      1 lb Fresh lg-curd cottage cheese
           Granulated sugar
    1/2 ts Grated nutmeg
     18    Sheets commercial filo
    1/2 c  butter (or more); melted
 
  Using an electric mixer, beat the cream cheese at high speed until light
  and fluffy.  Lower the speed and add the ricotta, cottage cheese, 1 1/2
  tablespoons sugar, and the nutmeg.  Beat for 1 minute at high speed, then
  set aside while you prepare the filo.
      Lay the filo flat on a table and keep covered with a damp towel over
  waxed paper or plastic wrap.  By stacking 4 sheets, form a base of 15 x 18
  inches, brushing the top of each sheet with melted butter as you stack
  them.  Then lay 2 sheets at right angles over the center, using the "base"
  as a diamond, not a square, brushing the center of each with butter. Divide
  the filling into 3 parts and spread one part over the filo to form a 7-inch
  square.  Set the rest of the filling aside.  Fold the top filo sheet over
  the cheese and brush with butter, and continue folding the filo over the
  cheese to make a square, brushing each time with butter.  With a wide
  spatula, lift the bougatsa and invert onto a cookie sheet.  Brush the top
  with butter and set aside.
      Repeat with the remaining filo, filling until all 3 square pies are
  folded.  Bake in a 350 degree oven for 15 to 20 minutes or until the filo
  puffs up and turns a golden chestnut color.  Cut into small squares and
  sprinkle with additional sugar.  Serve piping hot. Source: "The Food of
  Greece" by Vilma Liacouras Chantiles; Avenel Books, New York.
  
  Typed for you by Karen Mintzias

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Free recipe: Bougatsa (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
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