Mascarpone Filled Bougatsa

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: 10-12

Comments: This Greek pastry made with layers of phyllo dough, butter, mascarpone cheese, and served with a warm lemon sauce is a lovely dessert for any time of the year, and will go with any type of meal.

Ingredients: 3 eggs 2/3 cups granulated sugar 1/2 pound mascarpone cheese 1/2 teaspoon grated lemon rind (about 1/2 lemon) 2 teaspoons fresh lemon juice 1/2 teaspoon vanilla extract or flavoring 15 sheets phyllo dough 1/2 cup (1 stick) unsalted butter, melted confectioners sugar for garnishing top Lemon Syrup (optional): 1/2 cup water 1/2 cup granulated sugar 1/2 teaspoon grated lemon rind 1 tablespoon fresh lemon juice

Instructions: Preparation Time: 30 minutes. Bake time: 35 minutes Heat oven to 375 degrees F. In an electric mixer, beat eggs and sugar on medium high speed until light and fluffy, about 3 minutes. Beat in mascarpone cheese, lemon rind, lemon juice, and vanilla until smoth. Set aside. Butter a deep dish 9 inch pie plate. Unroll phyllo sheets on flat work surface, place wax paper or cling wrap on top of phyllo sheets, and then cover with a damp, clean kitchen towel. Lay one sheet of phyllo into buttered pie plate. Brush with butter, place another sheet on top, brush with butter, repeat 6 times for a total of 8 sheets, Using kitchen scissors, trim excess phyllo, leaving about 1/2 inch overhang. Pour filling into pie plate. Place one sheet of phyllo over filling, then gently brush with butter. Repeat layering five more times so you have used a total of six sheets for top. Trim edges to 1/2 inch overhang. Lay remaining phyllo sheet on work surface; brush with melted butter. Using a pizza wheel or sharp knife, cut phyllo from one long end to the other, into 1/2 inch wide strips. Pile strips on top of Bougatsa in random fashion. Bake in 375F degree oven for 35 minutes, or until nicely browned. Remove from oven to wire rack and let cool for about 1 hour. To serve, dust edges with confectioners sugar. Serve warm, or refrigerate and serve cold, or serve at room temperature. Accompany with Lemon Syrup, if desired. Makes approximately 10 servings. For Lemon Syrup: Combine 1/2 cup water and 1/2 cup sugar in small saucepan. Bring to a boil, stirring until sugar is dissolved. Remove from heat. Stir in 1/2 teaspoon grated lemon rind and 1 tablespoon fresh lemon juice. Cool. Spoon over each slice of bougatsa. Note: To Prevent Over-Browning of Edges: Use ready made foil strips (made for pie crusts), or cut your own foil strips if the edges seem to be browning too much after bougatsa has been in the oven for about 20-25 minutes.

Source: DianasDesserts.com

Date: November 3, 2001

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