If you are a fan of custards and pies, you are going to love Bougatsa more than ever. People who have tried this recipe has given it a solid 4.9/5 stars rating.
Considering the preparation and cooking, this recipe takes a total time of 55 minutes to 1 hour. Next time you are planning to hold a coffee party, keep this dessert in your menu.
What Is Bougatsa? An Easy Way To Prepare This Recipe
● Bougatsa is a Greek custard pie pastry made with phyllo dough and full of sweet filling.
● In the ancient Northern Greek cities of Thessaloniki and Serres, this recipe first came into existence.
● More or less around 1453 AD, this Greek dish originated in Constantinople, Byzantium Kingdom. The name comes from probably from pogatsa which means “hearth bread”.
● In the modern times, you can see Bougatsa being served in Bougatsopolia or Bougatsadika, speciality stores in Greece.
With the amount of ingredients we have provided here, this recipe is adequate for 11 to 12 servings. This dessert can easily become a healthy home made companion when you need something sweet to satisfy your cravings.
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Ingredients:
For topping:
● Cinnamon powder
● Half cup Icing Sugar
For the pastry:
● A cup of melted and unsalted Butter
● 12 Phyllo Pastry Sheets covered in wet towel
For the filling:
● 4 large Eggs
● 1/2 cup fine Semolina Flour, a basic Bougatsa recipe ingredient
● Zests from 1 to 2 medium Oranges
● 3.5 to 4 cups of Whole Milk
● 2 teaspoons of Pure Vanilla Extract
● A cup of Unsalted Butter cut into cubes
● A pinch of Salt
Best Bougatsa Recipe: A Step-by-step Guide For You
Step 1
Take a glass bowl of medium size and clean it thoroughly. Make sure there’s no more water droplets present and wipe it dry. Pour in the Semolina Flour and Sugar. Combine these dry ingredients with a steel spoon carefully. Once done, crack and inckude the Eggs into it. With a whisker, mix these ingredients well for at least 3 to 4 minutes.
Step 2
Afterward, you will notice this get properly mixed together. In a medium sized pot, pour in milk and vanilla extract together. Do not boil, otherwise it will damage the aroma of Bougatsa. Put it over a medium heat and start to stir carefully. When it gets just hot to touch after 5 minutes, remove it from the heat.
Step 3
Just take 1/3rd a cup of this hot milk mix and pour it over the glass bowl with egg-semolina mix. With a whisker, start whisking this vigorously while you are pouring in the hot milk into the bowl. Once you are done, please put the pot back to medium heat. Now comes the vital part. Pour the egg mixture into the milk and vanilla mix.
Step 4
While pouring, keep stirring otherwise the Bougatsa filling would not be smooth enough. It might take a few minutes but soon, the mixture will be smooth and thick enough to coat the back of a spoon. While you are whisking or stirring for 10 minutes, do not remove the pan from heat. After that, pour in salt and butter cubes, stir for a bit and remove the pan. Once there are no lumps, add Orange Zest.
Step 5
Preheat your Dutch Oven to 350°F. Take a 9×13 pan and grease it entirely with the remaining amount of butter. Start to line it up completely with Parchment Paper. Assemble the Phyllo Sheet, keep them aside along with a brush and 1 cup of melted butter. Place the 6 Phyllo Sheets layered upon one another after properly coating them with the melted Butter.
Step 6
Start pouring the custard filling into the baking dish so that it gently spreads all over. Make sure you have applied the custard filling over Phyllo Layers evenly and uniformly. Even if there is some Phyllo sheet hanging, fold it gently and apply some custard over it. Now, take a buttery sheet and place it right over the filling. Repeat this for the rest.
Step 7
After that, take a sharp knife and start slicing slits. More precisely, you will have to score the top layers of the buttery Phyllo Sheets into 12 squares in total. Start baking the Bougatsa pastry for 25 to 35 minutes in the Dutch Oven. Keep baking for the full time we have given, at least till the entire thing turns golden brown in colour.
Step 8
This indicates that the dish is now properly baked from within. This is the perfect sign that finally your Bougatsa is getting ready to be served. Take it out and cool for at least 15 minutes. Slice along the scored lines with a knife, season with icing sugar and cinnamon powder, and serve while it is still warm.
Nutritional Values:
● Total Calories 370 kcal
● Carbohydrates 28 gm
● Proteins 7 gm
● Monounsaturated Fat 8 gm
● Polyunsaturated Fat 1.5 gm
● Saturated Fat 12.5 gm
● Total Sugars 13 gm
● Dietary Fiber 0.7 gm
● Cholesterol 125 mg
● Sodium 343.6 mg
● Potassium 40 mg
● Calcium 2 mg
● Iron 1 mg
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