Bougatsa

Bougatsa is a popular Greek dessert made of layers of crispy phyllo dough and a delicious custard cream made from milk, eggs, and semolina. Sprinkled with powdered sugar and cinnamon, this dessert is often served for breakfast in Greece and can be enjoyed warm or chilled. Enthusiasts say that every bite of crispy bougatsa is a true delight.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • pieces Dough, wonton

  • 1 l Milk, whole milk

  • 180 g Sugar, white

  • 150 g Semolina

  • 1 pinch Salt, table

  • 1 bag Sugar, white

  • 2 piece Egg, egg yolk, fresh

  • 2 piece Egg, fresh

  • 150 g Butter, unsalted

  • pieces Powdered sugar

Steps

  1. First, prepare the custard. Place a pot with milk and sugar on the stove. Heat slowly over medium heat, stirring until the sugar dissolves. Add the semolina and a pinch of salt to the hot milk. Stir continuously and cook until the mixture thickens slightly. Remove from heat and stir in 20g of butter and vanilla sugar.

  2. In a bowl, whisk or lightly beat the eggs and egg yolks. Add a spoonful of the hot custard to the eggs and mix well to temper them. Pour the egg mixture into the pot with the custard and return it to the stove. Cook over low heat, stirring constantly, for about 2 minutes until the custard thickens properly.

  3. Transfer the prepared custard to a clean bowl and cover it with plastic wrap (to prevent a skin from forming on the surface).

  4. Preheat the oven to 180 degrees Celsius. Melt the remaining butter (130g) in a small bowl. Grease a baking dish (approximately 30 x 20 cm; you can also use a round cake pan or a square baking dish of similar size) with melted butter (including the edges) or line it with parchment paper.

  5. Unroll the phyllo dough and keep it covered with a kitchen towel to prevent it from drying out. Take the first sheet of dough, brush it with melted butter, and place it in the baking dish. The edges of the dough may slightly hang over the dish. Use two more sheets of phyllo dough for the bottom, brushing each with butter and layering them on top of the dough already in the dish.

  6. Spread the custard evenly over the dough. Take the remaining sheets of dough, brush them with butter, and fold them together. Place the folded sheets over the custard, slightly crumpling them to ensure the custard is fully covered and the dough does not hang over the dish. Fold the edges of the bottom dough back towards the center, then brush the dough generously with butter one last time.

  7. Place the baking dish in the preheated oven for 25-30 minutes until the dough turns a beautiful golden brown.

  8. Before serving, sprinkle the dessert with powdered sugar and cinnamon. Serve warm or let it cool before serving.

Nutrition Information (Per 100g)

  • Calories: 217.68 kcal
  • Fat: 8.19 g
    • Saturated Fat: 4.3 g
  • Carbohydrates: 28.51 g
    • Sugars: 10.74 g
  • Protein: 5.28 g
  • Fiber: 0.42 g