Email to Mand      

BONGÁTSA

Source of Recipe

Steve and Judy Dimitriadis, owners, of OPA! Greek and Italian Cuisine


Recipe Introduction

Breakfast

List of Ingredients

For the custard:

1 quart milk

1 cup cream of rice cereal

1 cup sugar

Pinch of salt

4 eggs, separated

1 cup butter, melted

10 phyllo pastry sheets


Recipe

Scald milk. Add cream of rice, sugar and salt; cook, stirring constantly, until mixture thickens. Cool slightly. Add egg yolks to rice mixture and stir well. Cook over low heat, stirring constantly, for 2 minutes. Cool. Fold in stiffly beaten egg whites.

Butter 5 sheets phyllo pastry and place one atop another in 10 x 14 x 2-inch pan. Add cooled rice mixture. Butter 5 remaining sheets phyllo and use to cover rice mixture. With sharp knife, cut top layer of pastry sheets into diagonal pieces, leaving border of 2 inches uncut. Bake in 350 F oven for 1 hour, until golden brown. Remove from heat.

For the syrup:

1 1/2 cups sugar

2 cups water

1/4 of lemon wedge

Combine ingredients, bring to boil and boil 15 minutes.

To serve:

Pour cold syrup over hot cake, or cook cake and pour hot syrup over.

Makes about 30 servings.