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
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 (GREEK CREAM-FILLED PHYLLO PASTRIES)
You can buy these at every corner bakery in Greece and there are other, smaller shops that specialize in this pastry as well, so we don't actually have to make our own. This recipe is from when I lived in Canada and HAD to have one! This looks like a long recipe, but it really isn't. I just gave very detailed instructions on how to fold the pastry up properly to enclose the custard filling.
Provided by evelynathens
Categories Pie
Time 43m
Yield 8-10 custard pastries (bougatsa)
Number Of Ingredients 13
Steps:
- Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside.
- Heat milk in medium pot until hot but not boiling.
- Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up - never stop whisking.
- Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes.
- Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt.
- Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Whisk in pieces of cut up butter, incorporating completely into the semolina custard.
- Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely.
- When cool, stir in juice, lemon zest and vanilla.
- Preheat oven to 350°F.
- Unroll one sheet of phyllo, keeping remainder covered with dampened kitchen towel.
- Place on a work surface, with narrow end facing you.
- Brush lightly with melted butter.
- Place 3 tbsp of custard on lower 1/3 of phyllo.
- Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10x5 inches, nearly covering lower third of phyllo.
- Fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter.
- Fold lower third up and brush with butter.
- Fold upper third down and brush with butter.
- It should now look like an envelope.
- Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making).
- Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes.
- Let cool 20 minutes before serving.
- Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon.
BOUGATSA
Make and share this Bougatsa recipe from Food.com.
Provided by BonnieZ
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Using an electric mixer, beat the cream cheese at high speed until light and fluffy.
- Lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg.
- Beat for 1 minute at high speed, then set aside while you prepare the phyllo.
- Lay the phyllo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap.
- By stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them.
- Then lay 2 sheets at right angles over the center, using the "base" as a diamond, not a square, brushing the center of each with butter.
- Divide the filling into 3 parts and spread one part over the phyllo to form a 7-inch square.
- Set the rest of the filling aside.
- Fold the top phyllo sheet over the cheese and brush with butter, and continue folding the phyllo over the cheese to make a square, brushing each time with butter.
- With a wide spatula, lift the bougatsa and invert onto a cookie sheet.
- Brush the top with butter and set aside.
- Repeat with the remaining phyllo, filling until all 3 square pies are folded.
- Bake in a 350°F oven for 15-20 minutes or until the phyllo puffs up and turns a golden chestnut color.
- Cut into small squares and sprinkle with additional sugar.
- Serve piping hot.
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
BOUGATSA
Bougatsa (Μπουγάτσα) is a traditional Greek dessert, usually eaten for breakfast, made from filo pastry stuffed with vanilla cream.
Provided by Laurie Liagre
Categories Breakfast
Time 1h
Number Of Ingredients 11
Steps:
- In a non-stick saucepan, bring the milk to a boil.
- In a Dutch oven, melt the butter and brown the semolina for 5 minutes over medium heat, stirring continuously.
- Add the hot milk, sugar and the seeds of the vanilla bean.
- Cook over low heat, stirring constantly, until a thick, smooth cream is obtained.
- Beat the 2 eggs and the 2 yolks and add them to the previous preparation. Mix well.
- Transfer the resulting cream to a bowl and cover with plastic wrap, with the plastic wrap touching the entire surface of the cream.
- Let cool.
- Preheat the convection oven to 350 F (180°C).
- Brush a large baking dish with melted butter, then spread the first sheet of filo pastry.
- Brush butter on top and place a second sheet of pastry. Let the edges of the dough overflow outside the dish, they will then be folded back to close the bougatsa.
- To avoid overlapping the filo sheets, place the second sheet of filo dough by turning it 90 degrees then continue like this (butter, new sheet turned 90 degrees, then butter, etc.) with all the sheets, but reserve 4 for the rest and the end.
- Pour the cream over the buttered filo pastry sheets and spread over the entire surface using a spatula, then close by folding the edges of the filo pastry sheets.
- To close the bougatsa, brush the 4 reserved filo pastry sheets with butter and add them on top, folding the edges inside.
- Bake for 25 to 30 minutes or until the top is golden brown.
- When it comes out of the oven, sprinkle the bougatsa with icing sugar and cinnamon powder.
- Let cool then cut it into 10 squares and serve.
Nutrition Facts : Calories 502 kcal, Carbohydrate 50 g, Protein 10 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 138 mg, Sodium 465 mg, Fiber 1 g, Sugar 18 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
More about "bougatsa greek cream filled phyllo pastries food"
GREEK BOUGATSA RECIPE (CUSTARD PIE WITH PHYLLO AND GROUND ...
From mygreekdish.com
4.8/5 (541)Estimated Reading Time 4 minsCategory DessertTotal Time 1 hr 20 mins
- To make this traditional bougatsa recipe, start by making the filling. To prepare the filling for the bougatsa add in a large bowl the sugar, eggs and flour; whisk until the ingredients combine.
- Pour into a saucepan the milk and the vanilla extract and bring to the boil. Right before the milk comes to the boil, pour 1/3 of the milk & vanilla extract mix into the flour mixture from step 1 and stir.
- Turn the heat down. Add the flour & milk mixture into the saucepan with the remaining warm milk. Whisk very quickly, until the mixture has thickened and is smooth and creamy. Do not remove the pan from the stove while whisking. This should take 2-3 minutes.
- to keep the custard from forming a skin on top, while you prepare the rest of the bougatsa recipe.
NUTELLA BOUGATSA (GREEK CUSTARD-FILLED PHYLLO PASTRY ...
From bakedambrosia.com
Reviews 7Servings 16Cuisine GreekCategory Dessert
- Make the custard. Begin by preparing the filling. Add the milk to a heavy bottomed saucepan and heat it just before boiling over medium heat. While the milk is heating, add the sugar, semolina, egg, and egg yolk to a large bowl and whisk until the ingredients combine. Once the milk has heated, remove from heat and pour 1 cup of hot milk into the egg mixture, whisking constantly to avoid cooking the eggs. Add the tempered egg mixture to the saucepan with the remaining warm milk, whisking constantly. Return the saucepan over medium-low heat and whisk until the mixture thickens and becomes smooth and creamy. This should take about 3-5 minutes. Remove the saucepan from heat and stir in the butter, vanilla, and Nutella until smooth.
- Preheat oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper hanging over the edges.
- Take one sheet of phyllo and gently place it into the bottom of the pan, allow it to hang over the edges of the pan. Use a pastry brush to sprinkle melted butter over the whole layer. Repeat the process with 4 more layers of phyllo (5 in total).
- Evenly spoon the prepared custard filling over the phyllo layers and top with a layer of phyllo. Brush that layer with butter and repeat with 4 more sheets. Tuck the overhanging phyllo into the pan and sprinkle the brown sugar over the top layer.
TRIGONA PANORAMATOS (GREEK PHYLLO DESSERT WITH CUSTARD CREAM)
From namethedish.com
- Pour the milk into a small pot and heat up until boiling. (Watch out once it's boiled, it can spill very easily.)
BOUGATSA (PHYLLO PASTRY WITH SWEET CREAM) AND NISTISIMI ...
From kopiaste.org
Reviews 9Estimated Reading Time 9 mins
BOUGATSA WITH KIMA (MEAT) | KALOFAGAS.CA
From kalofagas.ca
Reviews 8Estimated Reading Time 4 mins
CRETAN BOUGáTSA - GLYKá SWEETS
From glykasweets.com
Dimensions 8 × 7 × 3 inWeight 1 lbs
10 MOST POPULAR GREEK PASTRIES - TASTEATLAS
From tasteatlas.com
Estimated Reading Time 6 mins
BOUGATSA RECIPE - RECIPES.NET
From recipes.net
Cuisine ECategory Pies & PastriesServings 10Total Time 1 hr 20 mins
BOUGATSA (Μπουγάτσα) - MIA KOUPPA: TAKING THE GUESSWORK ...
From miakouppa.com
5/5 (1)Category DessertCuisine GreekEstimated Reading Time 6 mins
BOUGATSA IS THE ONE GREEK PASTRY YOU ABSOLUTELY MUST TRY
From livingthedreamrtw.com
Estimated Reading Time 4 mins
BOUGATSA (GREEK CREAM-FILLED PHYLLO PASTRIES ... - PINTEREST
From pinterest.com
5/5 (6)Total Time 43 minsServings 8-10
BOUGATSA. CUSTARD FILLED PHYLLO PASTRY - MYGREEKITCHEN
From mygreekitchen.gr
Estimated Reading Time 1 min
BOUGATSA RECIPES
From tfrecipes.com
BOUGATSA – GREEK-STYLE CUSTARD PASTRY | OLIVE & MANGO
From oliveandmango.com
GREEK CUSTARD PIE WITH PHYLLO – BOUGATSA | AKIS PETRETZIKIS
From akispetretzikis.com
GREEK CUSTARD PHYLLO DESSERT RECIPES - ALL INFORMATION ...
From therecipes.info
BOUGATSA (GREEK CREAM-FILLED PHYLLO PASTRIES) RECIPE ...
From in.pinterest.com
THESSALONIKI: THE UNDISPUTED CAPITAL OF GREEK SWEETS
From greekreporter.com
BOUGATSA (GREEK CREAM-FILLED PHYLLO PASTRIES ...
From fooddiez.com
SIMPLE BOUGATSA RECIPE | DEPORECIPE.CO
From deporecipe.co
BEST EVER BOUGATSA RECIPE | DEPORECIPE.CO
From deporecipe.co
BOUGATSA (GREEK CREAM-FILLED PHYLLO PASTRIES) RECIPE ...
From pinterest.co.uk
BOUGATSA (GREEK CREAM-FILLED PHYLLO PASTRIES) RECIPE ...
From pinterest.ca
CREAM FILLED PASTRIES AND SIMILAR PRODUCTS AND SERVICES ...
From listalternatives.com
BOUGATSA (GREEK CREAM-FILLED PHYLLO PASTRIES) RECIPE ...
From in.pinterest.com
BOUGATSA (GREEK CREAM-FILLED PHYLLO PASTRIES) RECIPE ...
From pinterest.fr
BOUGATSA | TRADITIONAL SWEET PASTRY FROM SéRRES, GREECE
From tasteatlas.com
SWEET SEMOLINA FILO PIE (BOUGATSA) RECIPE : SBS FOOD ...
From foodnewsnews.com
BOUGATSA (GREEK CREAM-FILLED PHYLLO PASTRIES) | FOOD.COM ...
From pinterest.ca
BOUGATSA GREEK CREAM FILLED PHYLLO PASTRIES RECIPE ...
From webetutorial.com
TRADITIONAL GREEK BOUGATSA - PHYLLO PASTRY FILLED WITH ...
From dreamstime.com
TRADITIONAL GREEK BOUGATSA - PHYLLO PASTRY FILLED WITH ...
From dreamstime.com
PHYLLO RECIPES DESSERT - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BOUGATSA WITH VANILLA CREAM 40PCS - LOUMIDIS FOODS
From loumidisfoods.com
GREEK BOUGATSA - MYGREEKITCHEN
From mygreekitchen.gr
BOUGATSA (GREEK CREAM-FILLED PHYLLO PASTRIES) | RECIPES ...
From pinterest.com
BOUGATSA GREEK CREAM FILLED PHYLLO PASTRIES RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love