Categories: Pastries

Ingredients

• 3 eggs
• 2/3 cup sugar
• 1/2 lb. mascarpone cheese
• 1/2 tsp. grated lemon rind (about 1/2 lemon)
• 2 tsp. fresh lemon juice
• 1/2 tsp. vanilla
• 15 sheets phyllo dough
• 1/2 cup (1 stick) butter, melted
• 1 Tbsp. confectioners' sugar
• Lemon Syrup (optional)
• 1/2 cup water
• 1/2 cup sugar
• 1/2 tsp. grated lemon rind
• 1 Tbsp. fresh lemon juice

Directions

1. Heat oven to 375 degrees.
2. Beat together eggs and sugar in a large bowl on medium-high speed until light and fluffy, about 3 minutes. Beat in mascarpone cheese, lemon rind, lemon juice and vanilla until smooth.
3. Butter heavy-bottomed, dish-dish 9-inch pie plate. Unroll phyllo sheets flat on work surface; cover with damp clean, kitchen towel. Lay 1 sheet of phyllo into buttered pie plate. Brush with butter; place another sheet on top; brush with butter. Repeat 6 times for

4. a total of 8 sheets. using kitchen scissors, trim excess phyllo, leaving abut 1/2-inch overhang.

5. Lay remaining phyllo sheet on work surface; brush with 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.
6. Bake in 375 degrees oven for 35 minutes or until nicely browned. Remove from oven to wire rack and let cool for about 1 hour.
7. To serve, dust edge with confectioners’ sugar. Serve warm, or refrigerate and serve cold. Accompany with lemon syrup, if desired.

8. Lemon Syrup:

9. Combine water and sugar in small saucepan. Bring to a boil, stirring until sugar is dissolved. Remove from heat. Stir I grated lemon rind and fresh lemon juice. Cool.

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