*  Exported from  MasterCook  *
 
                                  Bougatsa
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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, N
 ew York.
   
 
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving