Golden Greek Bougatsa: Flaky Phyllo Pastries with Creamy Custard Filling

🇬🇷 Bougatsa (Greek Cream-Filled Phyllo Pastries) Recipe 🇬🇷

🕒 Time Table 🕒

🍰 Description 🍰

You can practically smell the streets of Greece with these Bougatsa pastries! 🇬🇷 Traditionally found in every cozy corner bakery in Greece, these flaky, creamy delights are a dream. This particular recipe is a tribute to the times when the craving hit hard and the solution was to make them at home! 😋 While it may look like a lengthy process, fear not! We’ve broken it down step-by-step to make it a breeze. Let’s dive into the world of sweet, creamy Bougatsa!

🥧 Recipe Details 🥧

• Category: Pie
• Keywords: Dessert, Greek, European, Kid Friendly, Brunch, Less than 60 Mins
• Servings: 8-10 custard pastries (Bougatsa)
• Rating: ⭐️⭐️⭐️⭐️⭐️ (5/5)
• Calories: 589.3 per serving
• Fat: 31.7g
• Saturated Fat: 17.3g
• Cholesterol: 115.6mg
• Sodium: 674.5mg
• Carbohydrates: 65g
• Fiber: 2.1g
• Sugar: 9g
• Protein: 10.6g

📝 Ingredients 📝

• 1 egg
• 1 cup sugar
• 1/4 cup semolina
• 1 1/2 cups milk
• 1/4 cup butter
• Zest of 1 lemon
• 1/2 tsp fresh lemon juice
• 2 tsp vanilla extract
• 1 package phyllo pastry (8 – 10 sheets)
• Butter, melted (for brushing)
• Icing sugar (for dusting)
• Cinnamon (for dusting)

📋 Instructions 📋

1. Prepare the Custard:

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   • Beat eggs until frothy; add sugar gradually, beating until thick and foamy for about 4 minutes. Set aside.
   • Heat milk in a medium pot until hot but not boiling.
   • Remove from heat and whisk into the egg mixture in a thin stream until all the milk mixture is used up, ensuring to whisk constantly.
   • Pour the custard mixture back into the pot and set it on medium-low heat. Cook, stirring constantly, for 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 for about 5-6 minutes. Whisk in pieces of cut-up butter, incorporating completely into the semolina custard.
   • Remove from heat, place a piece of plastic wrap directly on the surface of the custard, and let it cool completely.
   • When cool, stir in fresh lemon juice, lemon zest, and vanilla extract.

2. Assemble the Bougatsa:

   • Preheat oven to 350°F (175°C).
   • Unroll one sheet of phyllo, keeping the remainder covered with a dampened kitchen towel.
   • Place the phyllo sheet on a work surface with the narrow end facing you.
   • Brush the phyllo lightly with melted butter.
   • Spread 3 tablespoons of custard on the lower 1/3 of the phyllo sheet using a thin, flexible spatula. Create a wide rectangle, approximately 10×5 inches, nearly covering the lower third of the phyllo.
   • Fold the right and left sides of the phyllo towards the center so that the edges just meet. Lightly brush the folded sides with butter.
   • Fold the lower third of the phyllo up and brush with butter.
   • Fold the upper third of the phyllo down and brush with butter.
   • The phyllo should now look like an envelope.
   • Place the prepared Bougatsa on a lightly buttered baking sheet and repeat the envelope-making procedure 7-9 more times, depending on how many pastries you are making.
   • Brush the tops of the Bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes.

3. Serve and Enjoy:

   • Allow the Bougatsa to cool for about 20 minutes before serving.
   • Serve warm, dusted generously with icing sugar (you should see a lovely coating of the icing sugar) and a sprinkle of cinnamon.

🍽 Serving Suggestions 🍽

Bougatsa pastries are best enjoyed fresh and warm, straight from the oven! Pair them with a hot cup of coffee or tea for the perfect breakfast treat, dessert, or snack. These delicate pastries also make a delightful addition to any brunch spread, impressing guests with their flaky layers and creamy custard filling.

📖 Recipe Notes 📖

• Phyllo Pastry Handling: When working with phyllo pastry, keep the sheets covered with a damp kitchen towel to prevent them from drying out.
• Custard Consistency: Ensure the custard is thick and smooth before spreading it on the phyllo. This will prevent the pastry from becoming soggy during baking.
• Customization: Get creative with your Bougatsa! Add a sprinkle of ground nuts, a dollop of jam, or a drizzle of honey before folding for delicious variations.
• Storage: These pastries are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to crisp up the pastry before serving.

Now, get ready to transport yourself to the charming streets of Greece with every delightful bite of these homemade Bougatsa pastries! 🇬🇷✨ Enjoy the warmth of the Mediterranean sun in every flaky layer and creamy, sweet filling. Opa! 🎉🥂