Greek Bougatsa Recipe (Thessaloniki's)
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- čas přidán 7. 02. 2019
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Serves 4:
4-6 thick (#10) phyllo pastry sheets, thawed and at room temperature
¼ pound (or more) unsalted butter, melted
For the Custard:
• 2 ¼ cups whole milk
• 1/3 cup granulated sugar
• ¼ cup fine semolina flour
• 1 tablespoon corn starch’
• Pinch of salt
• 1 whole egg
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter
Garnish: confectioner’s sugar and ground cinnamon
Preheat the oven to 350 °F, 180 °C.
Begin by making the custard. Combine the milk, salt, semolina, sugar, and corn starch in a saucepan. Cook over medium- heat while stirring constantly until it thickens and coats the back of a spoon. Remove from heat.
Combine the egg and egg yolk in a small mixing bowl and whisk together. Temper the eggs by whisking in one cup of the hot custard mixture. Whisk well.
Add the egg mixture to the custard in the pot and whisk well until smooth.
Add the butter and vanilla extract and whisk to combine.
Brush an 8 -inch by 8 -inch baking dish with melted butter. Place one layer of phyllo on the bottom of the pan allowing the excess phyllo to hang over the side of baking dish (if you were looking at the dish as a clock, the phyllo will hang out at the 6:00 position) Drizzle with butter.
Place another layer of phyllo (9:00 position) in the dish and drizzle with butter. Place the third phyllo sheet on top (at the 12:00 position) and drizzle with butter.
Place the last sheet on top (at the 3:00) position.
Pour the custard in the center of the sheets and spread.
Cover the custard with the phyllo that is hanging from the pan and drizzle butter between each layer.
Optional: If you like a nice thick top crust layer, add 1 more sheet of phyllo on top and tuck the excess of the phyllo into the pan. Brush with butter.
Scour 4 slices into the top of the pie.
Bake for 35 minutes or until golden.
Garnish with a heavy dusting of confectioner’s sugar and some ground cinnamon.
Allow the pastry to sit at room temperature at least 25 minutes before serving so that the custard can set.
Enjoy!
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I love Greek food and Greek women both Greek food and Greek women are the best
Efkaristo ( faleminderit) per gatimet e tua te mrekullushme .
I made this today and it was fantastic! It was so easy and quick but also so tasty! Thank you Dimitra for your amazing recipes!
I did this today for the first time and my family love it. Thank you!
Have been waiting for this❤️❤️❤️😊😘Thank you!!!!Dimitra . Delicious
I just tried bougatsa for the first time this weekend. Might be even more of a favorite than galaktaboureko. Thanks for the great recipe!!
Nobody’s got time for that 😜...love it! Drooling 😋
Great job DIMITRA. Love it.And you made it look so easy. Love it
Thank you! It really is as easy as it looks :)
Hello Dimitra Great recipe, looks so delicious Thank You for sharing:)
Hi Dimitra, just wanted to say i made your version of Bougatsa today, was just beautiful. Very simple and tasty. Greetings from Australia.
Very tasty dessert Dimitra!! I enriched my version with saffron. It altered the flavor completely but I think it still was worth a try. Thank you 😊.
Thank you for the information about the filo numbers. I'm too impatient to use filo often because of the many layers but this looks doable for me. There is a great middle eastern store available to me but it is across town and I don't go too often, just when I need good feta. I'll have to look for the number 10 the next time I go.
Yummy , easy to make
Very good receipethankyoun
I made it 2 times now absolutely loved it and was lucky enough to find a thicker phyllo in Canada we only have one kind of phyllo but I went to a European store and they got some in your recipes have all been good the few that I have tried so thanks your great
Where in Canada were you able to find the thicker phyllo please. Fingers crossed it is in the GTA!
Helen Aling in Halifax NS they brought it in but they don’t normally carry it I was the only one buying it
I made it, it is really good 💗
Very easy to make and very tasty. What I am tempted to do next time is to mix some cinnamon into the custard mix or sprinkle it on top of it instead of the filo. Also, call me completely crazy but I suspect some dried, unsweetened cherries would be very good in the custard.
Today I learned something... didn't know there's numbers for the filo Dough ...well, looks delicious... and easy?!?! :)
Γρήγορη εύκολη και νόστιμη σε ευχαριστούμε
Yummy 👍😀
That looks really good. The filo link for Amazon shows it is no longer available. If you can't find filo but you can find puff pastry would that work?
Yummy- waiting on your lamb chops
Oh.. here goes the diet !!! Yummy 😘😘
lol!! Just eat it before 4pm and you will be fine :)
Hi Dimitra, Can I used canned custard instead of making the custard? Would you recommend I add anything extra to get the same consistency/taste etc
How do you know when to get different thickness of phyllo. I grasp it is thicker at one end and thinner as you use lower numbers. But what in the recipe would indicate you need thicker sheets or thinner sheets?
I enjoy your broadcast. Pamela in Detroit Michigan
HEY!!! Thanks for being here!!
Do you need to add extra butter on the thicker phyllo?
Can you please show how to do a chocolate version of this?
Can you use half and half or even heavy whipping cream instead of milk?
Hi Dimitra, I have a box of Phyllo in my fridge but I don't see any number on it. I'm awful when it comes to Phyllo and how many sheets to use. I need to use it so your recipe came at the perfect time! Thank you for sharing it looks really yummy! I can never wait for my recipes to cool I always need to try some. :)
Hi! If it doesn't have a number on it then most likely it is #4. Those phyllo sheets will be thinner, so double the amount that I used and you will also need more butter :) Let me know how it turns out! xoxo
Thank you for letting me know!! I will let you know how it turns out :)
Instead of semolina flour can I use farina?
I'd like to make this for a church coffee hour. What are the amounts for a 9 by 12 pan?
Just double this recipe :)
Where can I read the ingredients?!?? I don't have the cup :(
What can you use instead of butter?
Olive oil, but it won't have as much flavor..
When I made this the custard sperated why ?
I suspect that it separated at the egg part....keep beating the egg as you add some of the custard mixture so that your egg doesn't curdle
Just a thought..
The people in the northern Hellenic city of Thessaloniki are making "bougatsa" for hundreds and hundreds of years, before they had access to cornstarch, so there has to be something else that they used making this pastry...
They probably used semolina. You can omit the corn starch. I add it to lighten up the custard, but it's up to you to use it or to just leave it out :)