BOUGATSA (GREEK CUSTARD CREAM PIE WITH PHYLLO)
Steps:
- Preheat the oven to 350 F / 180 C.
- Add milk, semolina and sugar in a pan on medium heat. Stir with a wooden spoon until mixture is creamy and thick. Remove from heat. Add 1 tablespoon melted butter and vanilla extract. Stir well. Put the pan aside.
- Grease a 10x5 inches baking pan (pan should be a tad smaller than your phyllo sheets). Unroll the first phyllo sheet and lay it in the the pan, with the edges overhanging. Brush it with melted butter. Repeat process for the next four phyllo sheets. Gently pour the custard in the pan. Spread it evenly over the phyllo with a spatula. Trim the rest sheets of phyllo into the shape of the pan. Top custard with a phyllo and brush it with melted butter. Repeat process with the rest of phyllo sheets. Fold the overhanging edges towards the centre and brush with more melted butter.
- Bake for 25 minutes until golden and crispy.
- Allow to cool for 20 minutes before serving. Cut bougatsa in slices and generously dust each slice.
- Kali orexi!
Nutrition Facts : Calories 375 kcal, ServingSize 1 serving
BOUGATSA - CRISPY FILO PASTRY FILLED WITH WARM CUSTARD CREAM
This Bougatsa pastry is made of velvety custard cream tucked inside a very crispy filo and served with plenty of icing sugar and cinnamon on top!
Provided by [email protected]
Time 40m
Number Of Ingredients 9
Steps:
- In a mixing bowl whisk together the eggs and cornstarch. Set aside.
- In a cooking pot add milk, sugar, and vanilla extract. Heat over medium-high heat.
- Once milk reaches a boiling point remove from heat. Using a ladle, start pouring milk slowly, into the egg mixture while whisking constantly.
- Incorporate half the milk into the eggs and then transfer the mixture back to the pot.
- Transfer pot back to the heat and keep whisking until cream thickens.
- Set cream aside while you prepare the base.
- Preheat oven to 200°C / 392°F.
- Lay open the filo stack on your working surface.
- Grease a 15x10 inch / 38x25 cm baking dish with melted butter.
- Take one filo sheet and gather it up together (to make it look wavy) to the corner of the dish. Repeat process with 4 more filo sheets to cover the whole bottom of the dish.
- Drizzle using the ⅓ of the melted butter.
- Bake filo for 5 minutes or until it gets a golden color all over on top.
- Remove from the oven and spread the cream evenly on top.
- Add the remaining filo sheets exactly the same way as you did for the base. You may tear a filo sheet apart in order to fill empty spaces.
- Drizzle remaining butter on top.
- Bake for another 10-15 minutes, or until filo looks crispy and deep golden in color.
- Set pastry aside for 10-15 minutes.
- Dust with plenty of icing sugar and cinnamon. Ready to cut and serve!
Nutrition Facts : Calories 825 kcal, Carbohydrate 80 g, Protein 22 g, Fat 46 g, SaturatedFat 24 g, Cholesterol 451 mg, Sodium 553 mg, Fiber 2 g, Sugar 33 g, UnsaturatedFat 11 g, ServingSize 1 serving
CREAMY CUSTARD PHYLLO PASTRY
Steps:
- Gather the ingredients.
- Warm the milk and lemon peel in a saucepan. Stir in semolina with a wooden spoon until the mixture is thoroughly blended and thickened.
- In a mixing bowl, beat the eggs, sugar, and vanilla until light and add to the pan, stirring over medium-low heat until the mixture reaches a creamy custard consistency.
- Remove from heat, take out and discard the lemon peel, and allow the mixture to cool completely. Stir occasionally to keep the custard from forming a skin on top.
- Preheat oven to 350 F (180 C).
- Lightly brush a baking pan (13 x 9 x 2 or equivalent) with butter.
- Line the bottom of the pan with 8 sheets of phyllo, brushing between each sheet well with the melted butter. Add the custard filling.
- Fold the excess phyllo that overlaps the pan in over the custard.
- Top with the remaining phyllo, brushing each with butter.
- Use scissors to trim the top sheets to the size of the pan.
- Spray the top lightly with water and bake at 350 F (180 C) for 30 to 40 minutes, until the top is golden brown.
- Remove from oven, sprinkle with confectioners' sugar and cinnamon while hot, and serve warm.
- Enjoy!
Nutrition Facts : Calories 1324 kcal, Carbohydrate 151 g, Cholesterol 101 mg, Fiber 5 g, Protein 13 g, SaturatedFat 31 g, Sodium 1100 mg, Sugar 25 g, Fat 74 g, ServingSize 12 servings, UnsaturatedFat 0 g
BOUGATSA (CHEESE FILLED FILO PASTRY)
This recipe is from the Greek town of Ioannina. It can be made ahead and served cold or can be assembled up to 8 hours in advance and kept in the refrigerator until 1 hour before serving time. When ready, bake and serve.
Provided by Member 610488
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cheese, sugar, eggs and vanilla and beat with a mixer till creamy smooth.
- Brush the bottom of a 10x14x2 inch baking pan or dish with the butter. Have ready the filo sheets, keeping them covered with plastic wrap to prevent them from drying out. Lay a filo sheet in the bottom of the pan and brush with butter. Repeat, brushing with butter, 5 more times.
- Pour the filling mixture over the stacked and buttered filo sheets. Drizzle the filling with a little melted butter, then layer 5 more filo sheets on top, again brushing each sheet.
- Cover the pan and refrigerate until the butter firms up. Can be pre-assembled up to this point.
- Preheat the oven to 375 degrees F.
- With a sharp knife, score the surface of the pastry through the top 5 sheets of filo dough into 10 diamonds or rectangles. Bake until golden brown, 35 to 40 minutes. Transfer pastry to a rack and let cool for 10 minutes. Cut along the score marks and finish allowing to cool until warm or to room temperature. Dust with powdered sugar and serve.
Nutrition Facts : Calories 298.4, Fat 13.2, SaturatedFat 7, Cholesterol 136, Sodium 136, Carbohydrate 40.3, Fiber 0.4, Sugar 30.1, Protein 5.2
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