Chocolate Bougatsa with CARPOS Almond Drink with Cocoa OLYMPOS by elektraps

1. In a small saucepan, add the CARPOS Almond Drink with Cocoa OLYMPOS along with the rest of the cream ingredients.
2. Stir well and continuously over medium heat until the mixture comes to a boil. Remove from heat and keep stirring until it thickens.
3. Let it cool slightly, then cover with cling film (touching the surface) to prevent a crust from forming on top.
4. In a baking pan, well buttered, layer 4 phyllo sheets at the bottom, brushing each one with melted butter.
5. Pour in the lukewarm cream.
6. Fold the edges of the bottom sheets inward over the filling, then cover with 3 more buttered phyllo sheets.
7. Using a knife, tuck the edges of the top sheets inward.
8. Sprinkle a few drops of water on top and bake in a preheated oven at 180°C for 25–30 minutes.
9. Let the bougatsa stand for about 10–15 minutes before serving.
10. Dust with powdered sugar and cinnamon.
11. Enjoy!

Note:
If you want a fasting dish, you can omit the butter in the cream and use olive oil or sunflower oil instead of butter.