Classic Greek Bougatsa
Experience the irresistible charm of Greece with this Classic Bougatsa recipe. These delightful pastries are filled with a rich and creamy custard made with semolina, lemon, and vanilla, all enveloped in layers of crispy, flaky phyllo pastry. Bougatsa is a beloved treat found in bakeries across Greece, and now you can recreate that authentic taste in your kitchen! Though it may seem like a lengthy process, each step is straightforward and rewarding. As you fold the phyllo pastry into perfect envelopes, you'll feel a connection to the culinary traditions of Greece. Serve these warm, dusted with powdered sugar and cinnamon, for a perfect indulgence any time of day.
N/A
Servings
200
Calories
12
Ingredients
Ingredients
Egg
1 (room temperature)
Egg yolk
1 (room temperature)
Sugar
1/4 cup
Whole milk
1 1/2 cups
Semolina
1/4 cup (farina)
Butter
1/2 cup (cut into bits, plus additional for brushing)
Fresh lemon juice
2 teaspoons
Lemon zest
1
Vanilla extract
1/2 teaspoon
Phyllo pastry
8-10 sheets (thawed, covered with dampened towel)
Icing sugar
to taste (for dusting)
Cinnamon
to taste (for dusting)
Instructions
1
Begin by preparing the custard filling. In a mixing bowl, beat together 1 egg and 1 egg yolk until frothy.
2
Gradually add 1/4 cup of sugar and continue to beat until the mixture is thick and foamy, approximately 4 minutes. Set this egg mixture aside.
3
In a medium-sized pot, heat 1 1/2 cups of whole milk over medium heat until it is hot but not boiling.
4
Remove the pot from the heat, then slowly whisk the hot milk into the egg mixture in a thin stream, making sure to whisk continuously to prevent curdling.
5
Once incorporated, return the custard mixture to the pot and place it over medium-low heat. Stir constantly for about 3-4 minutes until it begins to thicken.
6
Gradually sprinkle in 1/4 cup of semolina and a pinch of salt, stirring continuously. Reduce the heat to very low and continue to cook, stirring, for another 5-6 minutes until the custard is thick and smooth.
7
Remove the pot from the heat and whisk in 1/2 cup of cut-up butter until fully incorporated. Allow the custard to cool by placing a piece of plastic wrap directly on its surface.
8
Once cooled, stir in 2 teaspoons of fresh lemon juice, the zest of 1 lemon, and 1/2 teaspoon of vanilla extract. Set aside.
9
Preheat your oven to 350°F (175°C).
10
On a clean work surface, unroll one sheet of thawed phyllo pastry, making sure to keep the remaining sheets covered with a damp kitchen towel to prevent drying out.
11
Brush the phyllo sheet lightly with melted butter, then place 3 tablespoons of the cooled custard filling on the lower third of the pastry.
12
Using a thin, flexible spatula, spread the custard into a rectangle measuring approximately 10x5 inches, nearly covering the lower third of the phyllo.
13
Fold the right and left sides of the phyllo toward the center so that the edges just meet. Lightly brush these folded edges with more melted butter.
14
Fold the lower third of the pastry up over the custard, brushing with butter, then fold the upper third down over it, brushing once more with butter to achieve an 'envelope' shape.
15
Transfer the prepared bougatsa onto a lightly buttered baking sheet. Repeat the folding and filling procedures for the remaining sheets of phyllo pastry.
16
Once all bougatsa are prepared, brush the tops with any remaining melted butter.
17
Bake in the preheated oven for 15-18 minutes or until golden brown and crispy.
18
Allow to cool for about 20 minutes before serving warm, dusted generously with icing sugar and a sprinkle of cinnamon.
Nutrition Information
10g
Fat
25g
Carbs
5g
Protein
5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Classic Greek Bougatsa?
Classic Greek Bougatsa is a traditional pastry consisting of a creamy semolina, lemon, and vanilla custard wrapped in layers of crispy, flaky phyllo pastry.
How many eggs are required for the custard?
The recipe requires 1 whole egg and 1 egg yolk, both at room temperature.
What type of milk is best for this recipe?
This recipe calls for 1 1/2 cups of whole milk to create a rich and creamy custard filling.
How long should I beat the egg and sugar mixture?
You should beat the egg and 1/4 cup of sugar for approximately 4 minutes until the mixture is thick and foamy.
What technique prevents the eggs from curdling when adding milk?
Slowly whisk the hot milk into the egg mixture in a thin, continuous stream to temper the eggs and prevent curdling.
What type of semolina should be used?
The recipe specifies 1/4 cup of semolina, noting that farina can be used.
How long does the custard take to cook after adding semolina?
Once the semolina is added, cook on very low heat for another 5-6 minutes until the custard becomes thick and smooth.
How much butter is used in the custard filling?
Whisk in 1/2 cup of butter, cut into bits, into the hot custard until it is fully incorporated.
How do I prevent a skin from forming on the custard while it cools?
Place a piece of plastic wrap directly on the surface of the custard while it cools.
When should the lemon and vanilla be added?
Stir in the 2 teaspoons of fresh lemon juice, the zest of 1 lemon, and 1/2 teaspoon of vanilla extract once the custard has cooled.
What temperature should the oven be preheated to?
Preheat your oven to 350°F (175°C) before baking the pastries.
How many sheets of phyllo pastry are needed?
The recipe uses 8-10 sheets of thawed phyllo pastry.
How do you keep phyllo pastry from drying out?
Keep the unrolled sheets of phyllo covered with a damp kitchen towel while you work.
How much filling goes into each phyllo sheet?
Place 3 tablespoons of the cooled custard filling on the lower third of each buttered phyllo sheet.
To what size should the custard be spread on the pastry?
Spread the custard into a rectangle measuring approximately 10x5 inches on the lower third of the sheet.
How is the phyllo folded to create the 'envelope'?
Fold the left and right sides toward the center, then fold the lower third up and the upper third down over the filling.
What is the final step before putting the pastries in the oven?
Brush the tops of all prepared bougatsa with any remaining melted butter.
How long does the Bougatsa bake?
Bake in the preheated oven for 15-18 minutes until they are golden brown and crispy.
How long should the pastries cool before serving?
Allow the bougatsa to cool for about 20 minutes before serving.
What are the traditional toppings for Bougatsa?
Dust the warm pastries generously with icing sugar and a sprinkle of cinnamon.
How many calories are in a serving of Bougatsa?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 10 grams of fat per serving.
How many carbohydrates are in one serving?
There are 25 grams of carbohydrates in each serving.
How much protein is in a serving of Bougatsa?
Each serving provides 5 grams of protein.
How much sugar is in the recipe?
Each serving contains 5 grams of sugar.
Can I use lemon zest in the custard?
Yes, the recipe calls for the zest of 1 lemon to be stirred into the cooled custard.
Is vanilla extract used for flavoring?
Yes, 1/2 teaspoon of vanilla extract is added to the custard for aromatic flavor.
What is the best way to serve Bougatsa?
It is best served warm to enjoy the contrast between the creamy filling and crispy pastry.
How many ingredients are in this recipe?
There are 12 ingredients in total used to make this Classic Greek Bougatsa.
What is the texture of the phyllo after baking?
When baked at 350°F, the phyllo becomes golden brown, crispy, and flaky.