Description of this recipe
Greek Bougatsa is a delightful pastry, a symphony of flaky phyllo dough embracing a creamy, rich custard filling. It’s a traditional Greek breakfast or dessert, often enjoyed warm with a generous dusting of powdered sugar and cinnamon. This recipe will guide you through creating this authentic treat in your own kitchen, offering a taste of Greece with every bite.
Why you will love this recipe
This recipe offers a truly unique and satisfying experience. The contrast between the crisp, golden-brown phyllo and the smooth, velvety custard is simply irresistible. Beyond the delightful textures and flavors, making Bougatsa from scratch is surprisingly achievable. This recipe provides clear, step-by-step instructions, ensuring success even for novice bakers. Imagine the aroma of warm cinnamon and baked pastry filling your home – a true testament to your culinary skills. You’ll love the satisfaction of creating a traditional Greek treat and sharing it with family and friends. It’s a guaranteed crowd-pleaser, perfect for brunch, dessert, or any special occasion. Prepare to be transported to the sun-kissed shores of Greece with every delicious bite!
Ingredients:
- Caster Sugar: 250 grams
- Semolina: 150 grams
- Melted Butter: 60 grams
- Phyllo Dough: 8 sheets
- Milk: 1 L
- Lemon Peel: 1 (zest only)
- Powdered Sugar: as much as you need (for dusting)
- Cinnamon: a pinch (for dusting)
Preparation:
Step 1: Infuse the Milk. Pour the milk into a medium saucepan. Add the caster sugar and lemon zest. Place the saucepan over medium heat, stirring constantly until the sugar dissolves and the mixture comes to a gentle boil. The lemon zest infuses the milk with a subtle citrus aroma, adding depth to the custard’s flavor profile. This crucial step sets the foundation for a truly exceptional Bougatsa.
Step 2: Create the Custard. Slowly pour the semolina into the boiling milk mixture while continuously stirring. Reduce the heat to low and continue stirring for about ten minutes, or until the cream thickens to a smooth, pudding-like consistency. This requires patience and constant attention to prevent lumps from forming. The semolina acts as a thickening agent, transforming the milk into a luscious custard. The slow, steady stirring ensures a velvety texture, free from any unwanted grains.
Step 3: Cool the Custard. Remove the lemon zest from the cream. Pour the custard into a large, roomy bowl. The larger bowl allows for even cooling. Removing the zest prevents the lemon flavor from becoming too overpowering.
Step 4: Prevent a Skin. Cover the bowl tightly with plastic wrap, ensuring the wrap touches the surface of the custard. This prevents a skin from forming as the custard cools. Let the custard cool completely to room temperature.
Step 5: Prepare the Phyllo Base. Line a 20×30 cm (7×11 inches) baking tray with a sheet of parchment paper. This will prevent the Bougatsa from sticking and make it easier to remove after baking. Place one sheet of phyllo dough at the base of the prepared baking tray. Brush generously with melted butter.
Step 6: Layer the Phyllo. Repeat the previous step, overlapping another 3 sheets of phyllo dough, brushing each sheet with melted butter. The layers of butter create a flaky, crispy crust. Don’t worry about the excess pastry overflowing the edges of the pan; you’ll need it later to enclose the filling.
Step 7: Fill the Pastry. Pour the cooled custard over the phyllo base, using a spatula to spread it evenly across the entire surface. Ensure the custard is evenly distributed to ensure a consistent flavor and texture in every bite.
Step 8: Seal the Bougatsa. Cover the custard with another 4 sheets of phyllo pastry, buttering each sheet and overlapping them as before. Fold the excess edges of the phyllo dough inwards, also brushing them with melted butter to seal the Bougatsa. This creates a secure enclosure for the custard filling and contributes to the overall flakiness of the crust.
Step 9: Score the Top. Using a sharp, pointy knife, gently score the top layer of phyllo dough, outlining 12 portions. This will make it easier to cut and serve the Bougatsa after baking. Be careful not to cut all the way through the pastry.
Step 10: Bake to Golden Perfection. Preheat your oven to 180°C (350°F). Bake the Bougatsa for approximately 20-25 minutes, or until it is golden brown and the phyllo dough is crisp. Keep a close eye on it to prevent burning.
Step 11: Cool and Garnish. Remove the Bougatsa from the oven and let it cool slightly before cutting and serving. While still warm, sprinkle generously with powdered sugar mixed with a pinch of cinnamon. The combination of sweet sugar and warm cinnamon elevates the Bougatsa to a truly decadent treat.
Step 12: Serve and Enjoy. Cut along the score lines and serve the Greek Bougatsa warm. Enjoy!
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Serve warm as a breakfast pastry or dessert.
- Accompany with a cup of Greek coffee or herbal tea.
- Add a dollop of Greek yogurt or a scoop of vanilla ice cream for an extra indulgent treat.
- Garnish with fresh berries or a drizzle of honey.
Tips:
- Use good quality phyllo dough for the best results.
- Keep phyllo dough covered with a damp cloth while working to prevent it from drying out.
- Don’t be afraid to be generous with the melted butter – it’s essential for achieving a flaky crust.
- If the top of the Bougatsa starts to brown too quickly, cover it loosely with foil.
- For a richer flavor, use whole milk instead of reduced-fat milk.
- Experiment with different flavorings for the custard, such as vanilla extract, orange zest, or a splash of liqueur.
- Bougatsa is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in a low oven before serving.
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Nutritional Information:
(Approximate values per serving, based on 12 servings)
- Calories: 350-450
- Protein: 8-10g
- Sodium: 150-250mg
(Note: These values are estimates and may vary depending on the specific ingredients used and portion sizes.)
Conclusion
Greek Bougatsa is more than just a pastry; it’s an experience. It’s a taste of tradition, a celebration of flavor, and a testament to the simple joys of home baking. With this recipe, you can easily recreate this authentic Greek treat in your own kitchen and share it with those you love. So, gather your ingredients, preheat your oven, and embark on a culinary journey to sweet perfection!
Questions and Answers about this recipe
Q1: Can I use frozen phyllo dough?
A: Absolutely! Frozen phyllo dough is perfectly acceptable and convenient. Just make sure to thaw it completely in the refrigerator overnight before using it. To prevent it from drying out, keep it covered with a damp cloth while you’re working with it.
Q2: What can I use if I don’t have caster sugar?
A: If you don’t have caster sugar, you can use granulated sugar. However, caster sugar is finer and dissolves more easily, resulting in a smoother custard. If using granulated sugar, you might want to whisk the milk and sugar mixture a little longer to ensure the sugar is fully dissolved.
Q3: Can I make this ahead of time?
A: While Bougatsa is best enjoyed fresh, you can prepare the custard filling a day in advance. Store it in the refrigerator and let it come to room temperature before assembling the Bougatsa. You can also assemble the Bougatsa a few hours ahead of time and keep it refrigerated until ready to bake.
Q4: What if my phyllo dough tears?
A: Don’t worry if your phyllo dough tears a little – it’s quite delicate! Just patch it up with a small piece of phyllo and brush with butter. The layers of butter will help hold everything together.
Q5: Can I add nuts to this recipe?
A: Absolutely! Chopped walnuts or almonds would be a delicious addition to the Bougatsa. You can sprinkle them over the custard filling before adding the top layers of phyllo dough. They will add a delightful crunch and nutty flavor to the pastry.
