GREEK BOUGATSA WITH PHYLLO DOUGH SWEET RECIPE
If you’re wondering how to use phyllo dough, you’re in the right place!
Phyllo dough is a very versatile ingredient, available ready-made in supermarket refrigerators and, like puff pastry, it comes in rolls. These are extremely thin sheets that can be used individually, such as for SPRING ROLLS, or layered to create delicious desserts like Baklava.
Today’s recipe is also a dessert, inspired by a Greek cake called bougatsa: a surprising dessert in appearance and taste despite the simplicity of the recipe. A dessert to be eaten warm or cold, alternating the crispiness of the phyllo dough with the softness of the filling.
In this delicious and spectacular phyllo dough dessert, you’ll be captivated from the first bite by the crunchy shell and creamy filling.
The outer crust is made by layering several sheets of phyllo dough, brushed with butter, for a golden, flaky result, while the filling is composed of a sweet and delicate custard made with milk and semolina, flavored with lemon zest. To make this dessert even more delicious, I’ve added fresh strawberries to the filling, but you can omit them if you prefer.
If desired, you can replace the lemon zest with the seeds from a vanilla bean.
Once ready, the bougatsa can be dusted with powdered sugar and cinnamon, as per the traditional recipe, or just powdered sugar, or sprinkled with toasted pistachios. It is usually served for breakfast but is excellent as a dessert after a meal. A single recommendation: like all desserts with phyllo dough, I suggest enjoying the bougatsa on the same day, to maintain its crunchy and flaky crust.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6/8 PEOPLE
- Cooking methods: Oven
- Cuisine: Italian
- Energy 245.00 (Kcal)
- Carbohydrates 30.33 (g) of which sugars 17.07 (g)
- Proteins 4.46 (g)
- Fat 11.88 (g) of which saturated 7.41 (g)of which unsaturated 4.36 (g)
- Fibers 0.70 (g)
- Sodium 33.27 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients PHYLLO DOUGH SWEET RECIPE
- 10 sheets phyllo dough
- butter (for brushing phyllo dough)
- 2 cups whole milk
- 1/2 cup semolina
- 1/2 cup granulated sugar
- 1 lemon zest
- A few drops vanilla essence
- 5 tbsp butter
- 6 strawberries (to be added before cooking the semolina cream)
- powdered sugar (for dusting cake)
- powdered sugar (mixed with a pinch of cinnamon powder for dusting)
Tools
- Saucepan
- Hand whisk
- Bowl
- Plastic wrap
- Baking tray
- Powdered Sugar Sifter
How to Prepare SWEET BOUGATSA WITH PHYLLO DOUGH
The original BOUGATSA recipe, a Greek dessert made with phyllo dough, includes a filling of sweet and delicate custard made with milk and semolina, flavored with lemon zest. To make this dessert even more delicious, I’ve added fresh strawberries to the filling, but you can omit them if you prefer.
Pour the milk into a saucepan with the sugar and zest of 1 lemon, put it on the heat, stir until the sugar is completely dissolved. Lower the heat, add the vanilla and gradually the semolina while stirring constantly with a whisk until the cream thickens and is smooth. It will take about 10 minutes.
As soon as the semolina cream is cooked, remove it from the heat, take out the lemon zest and add the butter (5 tbsp), stirring until completely melted. Transfer the mixture to a large bowl, cover with plastic wrap in contact, and let it cool.
Grease a 8×8 inch baking tray and place the first sheet of phyllo dough at the base, brushing it with melted butter. Proceed the same way, layering 5 more sheets of phyllo dough. Don’t worry about the edges overhanging the tray; you’ll use them to seal the dessert.
Pour the now warm semolina cream inside, level it well with a spatula. Arrange the halved strawberries in a line or randomly. You can also choose not to add them (the original Greek bougatsa recipe does not include them). Finish the cake with another 5 layers of buttered phyllo dough, overlapping them. Fold the excess dough inward to create a border and brush it with butter. Score the dessert diagonally from both sides, outlining the portions.
Bake in a preheated static oven at 350°F for about 30-35 minutes, or until golden. Baking times depend on the type of oven and the size of the tray and consequent thickness of the dessert. Once done, remove from the oven and let it cool. Your phyllo dough dessert, also known as bougatsa, is ready. If desired, sprinkle with sugar, pistachio crumbs, or as the traditional Greek recipe suggests, with powdered sugar mixed with cinnamon.
STORAGE
Once ready, this phyllo dough dessert can be stored outside the fridge for up to 1 day; otherwise, the phyllo dough will lose its crispiness.
VARIATIONS TO THE BOUGATSA RECIPE
You can also make this phyllo dough sweet recipe by filling the bougatsa with a semolina cream with added ricotta and eggs. To do this, heat 2 cups of milk in a saucepan with lemon zest. In a separate bowl, beat 1 egg with 1/2 cup of sugar, 1/4 cup of ricotta, and 1/3 cup of semolina. Transfer the semolina and ricotta mixture to a saucepan, put it on the heat, and gradually add the hot milk while stirring with a hand whisk. Bring to a boil over low heat, always stirring until you get a smooth and thick cream.
FAQ (Questions and Answers)
What is the difference between puff pastry and phyllo dough?
People often confuse phyllo dough with puff pastry. The main difference is that phyllo dough is made with oil instead of butter, making it lighter. Also, its cooking time is extremely faster due to its extremely thin layers that are usually stacked.
What are the ingredients of phyllo dough?
The recipe for phyllo dough involves using only 40% water and 60% flour. From their dough, a block is obtained from which very thin layers are created, called pastry sheets, alternated with a cotton one to absorb moisture.
What can I substitute for phyllo dough?
If you want to substitute phyllo dough in recipes, the most common alternatives, depending on the recipe, are puff pastry, shortcrust pastry, or rice paper sheets. Obviously, each will have a different way of use and cooking. In terms of taste and consistency, the one that most resembles it is puff pastry, although it tends to be fatter and less crispy than phyllo dough.
How many sheets of phyllo dough should I use?
Since it is very thin, it is advisable to always overlap at least two or three sheets instead of using just one. To make it take the desired shape, it should be brushed with oil, melted butter, or a little water.
Why is it called phyllo dough?
Phyllo comes from the Greek “phyllo,” which means “leaf.” This dough, indeed, has its origins between Greece and Turkey. From there, it spread throughout the Middle East and the Balkans. The most representative recipe is that of Baklava, an Ottoman dessert made with honey and nuts.
How many sheets are in a pack of phyllo dough?
Typically, a ready-made pack of phyllo dough that you find in the supermarket refrigerator contains 10 to 12 sheets.
