HOW TO MAKE GREEK BOUGATSA WITH PUFF PASTRY | EASY RECIPE | CUSTARD FILLED PASTRY | DESSERT
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- čas přidán 19. 02. 2022
- Hi All,
Have you ever travelled to Greece and tried Bougatsa? This to me is Greek comfort food. My father has been making it since I was a child. It is a soft semolina custard enclosed within a pocket of golden brown crispy pastry! Simply delicious. Bougatsa is made with layers of filo pastry however I make it at home with puff pastry as I like the flakiness of the pastry better unless of course the filo pastry is handmade. Hope you like the recipe below and if you do give it a thumbs up.
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Hope you are all having a nice day!
Honey Syrup XX
INGREDIENTS (Metric Conversion)
Makes 2 | Serves 2-3 | Takes around 1 hour
600 mls full cream milk
3 tbs sugar
Rind of one lemon or orange grated
½ cup semolina
1 egg
2 sheets frozen store bought puff pastry about 25 x 25 cm wide
4 tbs of sugar mixed with 2 tsp cinnamon for dusting the pastry
1. Preheat oven on 200 degrees celsius
2. Line a baking tray with parchment paper and defrost 2 sheets of puff pastry on it whist you begin to make the custard.
3. In a small to medium sized saucepan add 600mls milk, stir in 3tbs of sugar and lemon rind. Turn the stove to medium heat and heat mixture for around 2.5 minutes until hot but not boiling.
4. Gradually add semolina whilst stirring to avoid lumps. ( For finer semolina use a sifter to sift it in whilst stirring).
5. Stir constantly to avoid lumps until the custard thickens, it will take a about 6.5 minutes. Once the custard is thick switch off the heat and add an egg, beat the egg in straight away until it is blended well into the custard.
6. Spoon half the custard along one side of the defrosted pastry, then fold the other half over it to make a rectangle and press down the edges. Roll the edges inwards so that the custard doesn’t slip out.
7. Repeat this for the second pastry sheet.
8. Place the tray in the oven for around half an hour or until golden brown. All ovens are different so it is a good idea to check your oven after 25mins every 5 minutes till the pastry has puffed up and is golden brown.
9. Once out of the oven, cut each pastry into little squares and dust with sugar and cinnamon. This is how it is traditionally served in Greece.
Bougatsa is best eaten straight from the oven but you can place leftovers in the fridge and eat it the next day however the pastry will lose some of its crunch.
Note: you can use light cream milk for the custard, however I found it takes longer for the custard to thicken however tastes just as nice.
Some brands I used but not necessary:
Pampas puff pastry
Maharajah's choice semolina
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Yum!!!
Awesome, all the info was in the captions thanks
I Have Missed Roselyn Bakery's Custard Puffs For So Long...It Is So WONDERFUL To Finally Find A Custard Puff/Pastry...Cream Puffs Have Overshadowed Custard For So Long & You Make It So EASY & DELICIOUS...THANK YOU!!!
Thank you, hope you like it.
Powdered sugar would definitely be better on top than granulated sugar
How long you bake and what temperature? Please advise thanks ❤
Hi, preheat your oven on 200 degrees celcius and bake for around 25 minutes or until the pastry puffs up and is golden brown.
Γειά σας! Ήθελα να σού πω ότι η ελληνική μπουγάτσα γίνεται μόνο με λεπτά φύλλα και όχι με σφολιάτα. Οπότε την επόμενη φορά που θα την φτιάξετε χρησιμοποιείστε φύλλα. Ευχαριστώ!
Hi, yes I know I've made it at home with both but I prefer puff pastry when I make it. I like the crunch. I do love the handmade filo pastry though like the one they make at Iordanis in Chania Crete.
Sooo cheap .... you completely forgot the butter ! What's this semolina wrapped in puff pastry ?
Hi, no butter is needed in this recipe. The custard is made with semolina instead of flour. There are a few versions of bougatsa in Greece and a custard made with semolina is one. Try it and let me know if you like it.