BOUGATSA TIS TEBELAS (LAZY WOMAN'S CUSTARD PASTRY)
Bougatsa is a custard-filled pastry popular throughout Greece. It is a semolina-based custard layered in-between sheets of flaky, buttery filo. This version is the 'lazy woman's' (homecooking in Greece is nearly always cooked by mom) because it cuts out the need to make a custard. Instead, a sweet milk/egg mixture is poured over baked filo sheets and baked further until the milk soaks the bottom layer of filo pastry, turning it dough-like and achieving a kind of 'custard'. The whole is served sprinkled with icing sugar and dusted liberally with cinnamon. We love it.
Provided by evelynathens
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, melt the butter over medium-low heat. Once melted, continue to heat it another few minutes (anywhere from 4-5) until it turns a dark amber colour and becomes very fragrant (this is called beurre noisette). Immediately remove from heat.
- Preheat oven to 375F (190C).
- With your browned butter, generously butter first sheet of filo pastry, then, scrunch up the pastry as if you were making a paper fan (beauty is unimportant, but that is the overall shape you want to achieve - you should be able to do this quickly, no more than 30 seconds per sheet of filo). Lay buttered filo fan down lengthwise in an 18 X 10 inch baking pan. Continue the same way with the remaining sheets of filo, until you have completely filled your pan. If there are any gaps, fill these with your last sheets of buttered filo, torn to accommodate gaps. Pour any browned butter that may be left, over the pastry.
- Bake pastry in preheated oven until a dark, golden-brown colour, about 25-30 minutes.
- Meanwhile, in a large bowl, empty condensed milk and 2 1/2 times its container of hot water. Add milk, vanilla and lemon zest. Whisk to blend and add the eggs, whisking to blend. (It is important to add the eggs AFTER the addition of cold milk as the milk will cool off the hot water somewhat, so the eggs don't curdle).
- Pour the milk mixture over the filo pastry and continue to bake for another 45 minutes.
- The pastry is done when it appears quite 'set' when pressed upon gently - ie. no liquidy custard appears.
- Cut into 4 strips lengthwise and 4 strips crosswise, producing 16 pieces.
- Liberally sift icing sugar over pan and be generous with the cinnamon!
- You can serve this hot, warm or at room temperature.
Nutrition Facts : Calories 324.7, Fat 20, SaturatedFat 11.7, Cholesterol 95.2, Sodium 295.3, Carbohydrate 30.2, Fiber 0.5, Sugar 14.6, Protein 6.1
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
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