@user612671286814:

🔒ပီႈယိင်းတႆးၼမ်ႉလၼ်ႈ🍬🍓

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Saturday 26 September 2026 00:06:46 GMT

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saipokkham409679506522 :

💗သ႞ထုသ႞ထုသ႞ထုၶ💗💗💗

2026-10-12 00:01:29

1

ၼၢင်းပီး :

🙏🙏🙏

2026-09-26 02:42:27

1

user8433168617369 :

သာဓုခ

2026-10-19 22:30:29

1

Par Noon :

သႃထုႉသႃထုႉသႃထုသႃထုႉၶႃႈ🙏🙏🙏

2026-10-17 12:14:16

1

แดง :

သႃႉထူႉ🙏🙏🙏

2026-10-15 16:05:54

1

ข่อง ปัญญา :

🙏🙏🙏🪷🪷🪷

2026-09-28 08:12:22

1

นาง คำน้อง :

2026-10-16 02:07:26

1

Sai Lu :

🌹🌹သႃထူႉသႃထူႉသႃထူႉၶႃႈ

2026-10-24 22:48:33

0

🥀🦋🌸 :

🙏🙏🙏🙏🙏

2026-10-19 15:01:00

1

Nang Lu Sar556 :

🙏🙏🙏ၶႃႈ

2026-09-30 15:33:38

1

คนในใจ :

2026-10-13 13:32:14

1

ႁၵ်ႉပေႃႈတၢင်းမႄႈ :

🙏🙏🙏

2026-10-14 12:10:37

1

แก้ว :

🙏🙏🙏

2026-10-11 13:23:21

1

🥰เป็นโสดก็ดี🥹 ไม่มีใครรัก💔 :

2026-09-30 11:03:35

1

Oppo Sinthanee :

💐💐

2026-09-26 03:23:15

1

ลุงอ่อง เมืองกึ๋ง :

2026-09-28 03:15:59

1

Lon Pan :

🙏🙏🙏

2026-10-12 14:45:51

1

สวย :

🙏🙏🙏

2026-09-30 09:44:05

0

ၼွင်ႉၸိင်ႇၺုၼ်ႉ🇱🇹မိူင်းယေႃ👭 :

🙏🙏🙏

2026-09-26 02:41:08

1

nonkham :

🙏🙏🙏🙏🙏💐💐💐💐

2026-09-26 08:28:57

1

nangpaung :

👏👏👏

2026-10-25 14:02:40

1

Tiffany Idiom :

🙏🙏🙏🙏🙏🙏🙏

2026-10-13 13:36:17

1

Sein Sein🤓 :

2026-09-28 01:23:40

1

Sai San Aung :

2026-10-23 00:27:10

1

လီႁၢႆ့ꩡွမ်းထမႃႇတႃႇႁၵ်ႉ :

🙏🙏🙏🌹

2026-10-25 10:40:28

1

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Ep 103 of EAT LIKE A GREEK 🇬🇷✨ follow @chefmarinie for more easy Greek recipes! If Kelis wrote about desserts instead of milkshakes… this would’ve been the sweet treat that brought all the boys to the yard. 😏 Meet Bougatsa – one of Greece’s most beloved pastries. Delicate, buttery layers of shatteringly crisp filo wrapped around a rich, silky semolina custard, baked until golden and finished with a generous dusting of icing sugar and cinnamon😮‍💨 📌 RECIPE BELOW - serves 2-4 Gather For the custard 350ml whole milk 45g fine semolina 45g caster sugar 20g unsalted butter 1 tsp vanilla extract Pinch of salt 1 large egg For the pastry 150g filo pastry 60g unsalted butter, melted To finish Icing sugar Ground cinnamon Method 1. In a saucepan, combine the milk, semolina, caster sugar, butter, vanilla and a pinch of salt. Cook over a medium heat, whisking continuously until the mixture thickens into a smooth custard. 2. 3. Beat the egg in a separate bowl. Once the custard has thickened, remove it from the heat and gradually whisk a few spoonfuls of the hot custard into the egg to temper it. Pour the tempered egg back into the saucepan and cook over a low heat for 1–2 minutes, stirring constantly until the custard is thick, glossy and silky. Leave to cool completely. Dairy & Eggs 4. Preheat the oven to 180°C fan (210°C conventional).   5. Lay half of the filo sheets onto your work surface, brushing each layer generously with melted butter as you stack them. Spoon half of the cooled custard into the centre and fold the pastry over to create a neat rectangular parcel. Repeat with the remaining filo and custard to make a second parcel.  6. Transfer both parcels to a lined baking tray and brush the tops generously with more melted butter.  7. Bake for 25 minutes, or until deeply golden, crisp, and beautifully flaky. Food  8. Leave to cool for 5 minutes before dusting generously with icing sugar and ground cinnamon. Serve warm while the pastry is wonderfully crisp and the custard is deliciously creamy. #dessert #EasyRecipe #bougatsa #greekfood

Ep 103 of EAT LIKE A GREEK 🇬🇷✨ follow @chefmarinie for more easy Greek recipes! If Kelis wrote about desserts instead of milkshakes… this would’ve been the sweet treat that brought all the boys to the yard. 😏 Meet Bougatsa – one of Greece’s most beloved pastries. Delicate, buttery layers of shatteringly crisp filo wrapped around a rich, silky semolina custard, baked until golden and finished with a generous dusting of icing sugar and cinnamon😮‍💨 📌 RECIPE BELOW - serves 2-4 Gather For the custard 350ml whole milk 45g fine semolina 45g caster sugar 20g unsalted butter 1 tsp vanilla extract Pinch of salt 1 large egg For the pastry 150g filo pastry 60g unsalted butter, melted To finish Icing sugar Ground cinnamon Method 1. In a saucepan, combine the milk, semolina, caster sugar, butter, vanilla and a pinch of salt. Cook over a medium heat, whisking continuously until the mixture thickens into a smooth custard. 2. 3. Beat the egg in a separate bowl. Once the custard has thickened, remove it from the heat and gradually whisk a few spoonfuls of the hot custard into the egg to temper it. Pour the tempered egg back into the saucepan and cook over a low heat for 1–2 minutes, stirring constantly until the custard is thick, glossy and silky. Leave to cool completely. Dairy & Eggs 4. Preheat the oven to 180°C fan (210°C conventional).   5. Lay half of the filo sheets onto your work surface, brushing each layer generously with melted butter as you stack them. Spoon half of the cooled custard into the centre and fold the pastry over to create a neat rectangular parcel. Repeat with the remaining filo and custard to make a second parcel.  6. Transfer both parcels to a lined baking tray and brush the tops generously with more melted butter.  7. Bake for 25 minutes, or until deeply golden, crisp, and beautifully flaky. Food  8. Leave to cool for 5 minutes before dusting generously with icing sugar and ground cinnamon. Serve warm while the pastry is wonderfully crisp and the custard is deliciously creamy. #dessert #EasyRecipe #bougatsa #greekfood

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