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
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
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.
Date: November 3, 2001