BOUGATSA (GREEK CREAM-FILLED PHYLLO PASTRIES)
You can buy these at every corner bakery in Greece and there are other, smaller shops that specialize in this pastry as well, so we don't actually have to make our own. This recipe is from when I lived in Canada and HAD to have one! This looks like a long recipe, but it really isn't. I just gave very detailed instructions on how to fold the pastry up properly to enclose the custard filling.
Provided by evelynathens
Categories Pie
Time 43m
Yield 8-10 custard pastries (bougatsa)
Number Of Ingredients 13
Steps:
- Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside.
- Heat milk in medium pot until hot but not boiling.
- Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up - never stop whisking.
- Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes.
- Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt.
- Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Whisk in pieces of cut up butter, incorporating completely into the semolina custard.
- Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely.
- When cool, stir in juice, lemon zest and vanilla.
- Preheat oven to 350°F.
- Unroll one sheet of phyllo, keeping remainder covered with dampened kitchen towel.
- Place on a work surface, with narrow end facing you.
- Brush lightly with melted butter.
- Place 3 tbsp of custard on lower 1/3 of phyllo.
- Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10x5 inches, nearly covering lower third of phyllo.
- Fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter.
- Fold lower third up and brush with butter.
- Fold upper third down and brush with butter.
- It should now look like an envelope.
- Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making).
- Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes.
- Let cool 20 minutes before serving.
- Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon.
BOUGATSA
Make and share this Bougatsa recipe from Food.com.
Provided by BonnieZ
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Using an electric mixer, beat the cream cheese at high speed until light and fluffy.
- Lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg.
- Beat for 1 minute at high speed, then set aside while you prepare the phyllo.
- Lay the phyllo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap.
- By stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them.
- Then lay 2 sheets at right angles over the center, using the "base" as a diamond, not a square, brushing the center of each with butter.
- Divide the filling into 3 parts and spread one part over the phyllo to form a 7-inch square.
- Set the rest of the filling aside.
- Fold the top phyllo sheet over the cheese and brush with butter, and continue folding the phyllo over the cheese to make a square, brushing each time with butter.
- With a wide spatula, lift the bougatsa and invert onto a cookie sheet.
- Brush the top with butter and set aside.
- Repeat with the remaining phyllo, filling until all 3 square pies are folded.
- Bake in a 350°F oven for 15-20 minutes or until the phyllo puffs up and turns a golden chestnut color.
- Cut into small squares and sprinkle with additional sugar.
- Serve piping hot.
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GREEK BOUGATSA RECIPE (CUSTARD PIE WITH PHYLLO AND …
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4.8/5 (557)Estimated Reading Time 4 minsCategory DessertTotal Time 1 hr 20 mins
- To make this traditional bougatsa recipe, start by making the filling. To prepare the filling for the bougatsa add in a large bowl the sugar, eggs and flour; whisk until the ingredients combine.
- Pour into a saucepan the milk and the vanilla extract and bring to the boil. Right before the milk comes to the boil, pour 1/3 of the milk & vanilla extract mix into the flour mixture from step 1 and stir.
- Turn the heat down. Add the flour & milk mixture into the saucepan with the remaining warm milk. Whisk very quickly, until the mixture has thickened and is smooth and creamy. Do not remove the pan from the stove while whisking. This should take 2-3 minutes.
- to keep the custard from forming a skin on top, while you prepare the rest of the bougatsa recipe.
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