Can you use cream of wheat instead semolina for bougatsa?

While cream of wheat and semolina are both grains, they have different properties that would make them unsuitable substitutes for each other in bougatsa.

Here's why cream of wheat wouldn't work well:

* Texture: Cream of wheat has a much finer texture than semolina. It would create a very soft, mushy dough that would be difficult to handle and would likely fall apart during baking.

* Flavor: Cream of wheat has a slightly sweet flavor that might not be ideal for the savory filling of a traditional bougatsa.

* Consistency: Semolina is designed to absorb liquid and create a firm, chewy dough, which is essential for the flaky, crispy pastry layers in bougatsa. Cream of wheat would not achieve this consistency.

In conclusion: It's not recommended to use cream of wheat as a substitute for semolina in bougatsa.

Alternatives:

If you can't find semolina, you could try using:

* Fine breadcrumbs: They will provide a similar texture, but the flavor may be different.

* All-purpose flour: While not ideal, you can use all-purpose flour in a pinch. It won't have the same texture as semolina, but it will work in a pinch.

Remember, finding authentic semolina is the best way to ensure a traditional and delicious bougatsa.