Bougatsa

Name: Bougatsa
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 people
Ingredients: 4 cups milk; ⅔ cup sugar; ½ cup butter; ⅔ cup extra fine semolina; 2 eggs; 2 egg yolks; 1 vanilla bean; 16 oz. filo leaves; ⅔ cup melted butter; icing sugar; cinnamon powder

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
10 people
Calories
502 kcal
Course
Breakfast
Cuisine
Greek

Bougatsa

Kai Wu

Report

Bougatsa (Μπουγάτσα) is a traditional Greek dessert, usually eaten for breakfast, made from filo pastry stuffed with vanilla cream.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

4 cups milk
⅔ cup sugar
½ cup butter
⅔ cup extra fine semolina
2 eggs
2 egg yolks
1 vanilla bean , cut lengthwise with seeds scraped
16 oz. filo leaves
⅔ cup melted butter (to brush the filo leaves)
icing sugar
cinnamon powder

Add to Shopping List

Instructions

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.