In order to bring you the best possible user experience, this site uses Javascript. If you are seeing this message, it is likely that the Javascript option in your browser is disabled. For optimal viewing of this site, please ensure that Javascript is enabled for your browser.

Bougatsa

(Custard Filled Phyllo Pastries)
This traditional dessert originated from Thessaloniki, but it is a favorite across Greece!

 

Ingredients (serves 8)

1 ½ lt of full fat milk
2 ½ cups of brown sugar
1 cup semolina
1 teaspoon of vanilla essence
Zest of one orange
4 eggs
150 g unsalted butter, plus more melted for separating the sheets of pastry
2 tablespoons of ground cinnamon, for sprinkling.
2 tablespoons of icing sugar, for sprinkling.
10 sheets phyllo pastry, thawed and dampened with a towel.

 

Method
Preheat the oven to 180 °C degrees .
Place the milk, sugar, semolina and vanilla essence in a saucepan and heat until boil point. 
Turn down the heat and simmer gently until thickened. 
Remove from the heat and stir in the butter and the eggs one by one.
Add the orange zest. Place 5 phyllo sheets, each separated with a thin layer of melted butter, on a baking tray covered with non-stick baking paper.
Using a spatula, spread custard onto the sheets, leaving a border around.
Cover with the remaining 5 phyllo sheets (again separated by a thin layer of melted butter). 
Fold right and left sides towards center so that the edges meet. Lightly brush folded sides with butter.
Bake in a preheated oven for 20 minutes until golden brown. 
Allow to cool slightly and dust with cinnamon and icing sugar!

 

 

Source: "Sweets & Treats from the kittchen of the Poseidonion Grand Hotel"

explore Greece by region

Visitgreece.gr is the official tourism web site for Greece, run by the Greek National Tourism Organisation, where you'll find information on the main tourist destinations, such as cities, beaches, as well as activities, events and much more!

All content included on this site consists intellectual property of GNTO and you are not allowed to reproduce the whole or part of this work in any way without the written permission of GNTO. 
For information please contact: webmaster@gnto.gr    All Rights Reserved. GNTO © 2014.