Bougatsa - Crispy Filo Pastry Filled With Warm Custard Cream
User Reviews
4.2
Bougatsa - Crispy Filo Pastry Filled With Warm Custard Cream
Description
This Bougatsa recipe starts by preparing a thick custard from eggs, cornstarch, milk, sugar, and vanilla extract. The custard is made by tempering the eggs with hot milk, then cooking until thickened. Separately, filo sheets are gathered into waves and layered in a buttered baking dish, brushed with melted butter, then baked briefly to achieve a golden color and crispness.
After the initial bake, the warm custard mixture is spread into the partially baked filo base, and the dish is baked further until the custard is set and the filo is fully crispy and golden. The finished Bougatsa is sprinkled with icing sugar and ground cinnamon, giving a sweet and aromatic finish. The combination of flaky, buttery filo with creamy custard creates contrasting textures and a warm dessert experience.
Ingredients
- 1 package phyllo pastry sheets 450 grams
- 200 grams (7 oz) butter melted
- 1 liter milk fresh
- 100 grams (3.5 oz) sugar
- 1 teaspoon vanilla extract
- 40 grams (1.4 oz) cornstarch
- 4 large egg
- icing sugar
- ground cinnamon
Instructions
For The Cream:
- 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.
For 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 Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 825 kcal
% Daily Value*
| Calories | 825kcal | 41% |
| Carbohydrates | 80g | 27% |
| Protein | 22g | 44% |
| Fat | 46g | 71% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 451mg | 150% |
| Sodium | 553mg | 23% |
| Potassium | 65mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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