My boyfriend and I have been missing the Greek pastries for a long time. I usually bake most of them, but I am telling you the Bougatsa in Greece is amazing. Bougatsa another words, custard wrapped in phyllo dough. (It is AMAZINGLY DELICIOUS.) You can even get chocolate covered bougatsa. 🙂
Prep Time- 1 hour
Cook Time- 30- 35 minutes
4 1/2 cups of milk
1 lemon- peel the lemon
1 1/4 cups of sugar
3/4 cup of semolina
2 tsp of vanilla extract
1 box of commercial phyllo dough
6 ounces of butter, melted
In a medium pot, warm the milk and add the lemon peel over medium heat. Stir in the semolina using a wooden spoon, until the mixture is blended.
In a mixing bowl, beat in the eggs, sugar and vanilla until light and add to the pan. Stir on low heat until it becomes creamy and custard like. Remove from the heat and and discard the lemon peel. Cool completely, and make sure to remove any skin that formed on top of the custard.
Preheat the oven to 350 degrees or 180 Celcius. Brush a baking pan with butter. Line the pan with about 8 sheets of phyllo dough, making sure to brush each sheet with butter. Add in the custard filling. Top with the remaining phyllo dough and repeat the butter process. Bake for about 35 minutes or until the top is golden brown.
Remove from the oven and top with confectioners sugar and cinnamon. Or you can have an even tastier bougatsa with nutella.
- Baklava Recipe of Hellenic Cuisine Cook book – Detroit, MI (theculinarylinguist.wordpress.com)
- Vanilla Cakes and Lounge (dammitjanetilovefood.wordpress.com)
- Greek Milk Pie – Γαλατόπιτα της μαμάς μου! (kickingbackthepebbles.wordpress.com)