Traditional Greek Bougatsa with Cream Filling
Experience the delightful flavors of Greece with this Traditional Greek Bougatsa. This creamy pastry features a rich and luscious custard-like filling encased in delicate layers of crispy phyllo dough. Perfectly sweetened and lightly dusted with powdered sugar and cinnamon, this dessert is a celebrated treat often enjoyed as a breakfast or snack. Serve this warm to impress your family and friends with a taste of Greek hospitality right from your own kitchen.
N/A
Servings
400
Calories
10
Ingredients
Ingredients
Whole Milk
2 cups (Bring to a boil)
Pure Vanilla Extract
1/4 teaspoon (Add to the milk)
Unsalted Butter
4 tablespoons (Melt for the filling and 4 tablespoons for brushing)
Semolina Flour
1/3 cup (Stir into melted butter)
Granulated Sugar
1/3 cup (Add to the milk mixture)
Egg
1 (Beaten)
Egg Yolk
1 (Beaten with the whole egg)
Phyllo Pastry Sheets
12 sheets (Trim to fit the baking dish)
Powdered Sugar
2 tablespoons (For dusting before serving)
Ground Cinnamon
2 tablespoons (For sprinkling before serving)
Instructions
1
For the cream filling, start by combining the whole milk and pure vanilla extract in a small saucepan. Heat the mixture over medium heat until it just reaches a boil, then remove from heat.
2
In another saucepan, melt 4 tablespoons of unsalted butter over medium heat. Stir in the semolina flour, cooking for about 1 minute until lightly golden.
3
Gradually strain the hot milk mixture over the semolina, stirring continuously to prevent lumps from forming. Add the granulated sugar and keep stirring for an additional 4-5 minutes, until the mixture thickens. Once thickened, set aside to cool, stirring occasionally to prevent a skin from forming on top.
4
In a small bowl, beat together the egg and egg yolk. Once the milk mixture has cooled to room temperature, gently stir in the beaten eggs until fully incorporated.
5
Preheat your oven to 400°F (200°C). Prepare an 8-inch square baking dish by brushing the bottom and sides with melted butter.
6
Trim the phyllo pastry sheets to fit the baking dish. Lay down 6 sheets of phyllo in the bottom of the dish, brushing melted butter on the top of each layer to keep them moist and flavorful.
7
Pour the prepared cream filling over the phyllo layers, distributing it evenly.
8
Top the filling with the remaining 6 sheets of phyllo, again brushing each one with melted butter.
9
Ensure all phyllo sheets are covered with a slightly damp kitchen towel while assembling to prevent drying out.
10
Bake in the preheated oven for about 25 minutes or until the pastry is golden brown and crisp to the touch.
11
Remove from the oven, let cool slightly, and cut into 4 squares. Finish by dusting each square with powdered sugar and a sprinkle of ground cinnamon before serving either warm or at room temperature.
Nutrition Information
20g
Fat
45g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Greek Bougatsa?
Bougatsa is a celebrated Greek pastry featuring a rich, luscious custard-like cream filling encased in delicate layers of crispy, buttery phyllo dough.
What are the primary ingredients in the Bougatsa filling?
The filling is made using whole milk, pure vanilla extract, unsalted butter, semolina flour, granulated sugar, one whole egg, and one egg yolk.
How many layers of phyllo dough are used in this recipe?
A total of 12 phyllo pastry sheets are used: 6 sheets for the bottom layer and 6 sheets to cover the top.
What temperature should the oven be set to for baking?
The oven should be preheated and set to 400°F (200°C).
How long does it take to bake the Bougatsa?
The pastry should bake for approximately 25 minutes until it is golden brown and crisp.
How is the Bougatsa typically served?
It is traditionally served warm or at room temperature, cut into squares and dusted with powdered sugar and ground cinnamon.
What size baking dish is recommended?
An 8-inch square baking dish is recommended for this recipe.
What type of milk is best for the cream filling?
Whole milk is used to ensure a rich and creamy texture for the custard.
Why is semolina flour used in the recipe?
Semolina flour is cooked with butter and milk to thicken the mixture into a dense, smooth custard.
When should the eggs be added to the filling?
The beaten egg and egg yolk should be stirred into the milk and semolina mixture only after it has cooled to room temperature.
How do I prevent the phyllo dough from drying out during assembly?
Keep the phyllo sheets covered with a slightly damp kitchen towel while you work to prevent them from becoming brittle.
Should the butter used for brushing be salted or unsalted?
Unsalted butter is preferred for both the filling and for brushing the phyllo layers.
What is the calorie count for a serving of Bougatsa?
Each serving contains approximately 400 calories.
How much fat is in one serving?
There are 20 grams of fat per serving.
How many grams of protein are in this dish?
Each serving provides about 8 grams of protein.
What is the carbohydrate content per serving?
There are 45 grams of carbohydrates per serving.
Can Bougatsa be eaten for breakfast?
Yes, in Greece, Bougatsa is a very popular treat often enjoyed as a breakfast pastry or a snack.
How do I prepare the semolina for the filling?
Melt 4 tablespoons of butter and stir in the semolina flour, cooking for about 1 minute until lightly golden before adding milk.
Is vanilla used in this recipe?
Yes, 1/4 teaspoon of pure vanilla extract is added to the milk to flavor the custard.
How do I ensure the custard doesn't have lumps?
Gradually strain the hot milk over the semolina while stirring continuously to keep the mixture smooth.
How do I prevent a skin from forming on the custard as it cools?
Stir the mixture occasionally while it is cooling to room temperature.
How many servings does this specific recipe yield?
This recipe is designed to be cut into 4 large squares.
What are the traditional toppings for Bougatsa?
The traditional toppings are a generous dusting of powdered sugar and a sprinkle of ground cinnamon.
How do I prepare the baking dish?
Brush the bottom and sides of the 8-inch dish with melted butter before adding the first layer of phyllo.
Should the milk be hot when added to the semolina?
Yes, the milk should be heated until it just reaches a boil before being strained into the semolina.
How much sugar is in the filling?
The recipe calls for 1/3 cup of granulated sugar in the custard filling.
Is the phyllo dough trimmed?
Yes, the phyllo sheets should be trimmed to fit the dimensions of your baking dish.
What texture should the pastry have when finished?
The pastry should be golden brown and crisp to the touch.
How many ingredients total are required?
There are 10 ingredients required for this recipe.
What category of food does Bougatsa fall into?
It is categorized as a Greek dessert, pastry, and custard-filled cream pie.