Today I return with my recipes in Greece with the Bougatsa, a Greek sweet pie that is also found in Turkish cuisine and is consumed for breakfast.
There is also a savory version with minced meat or mizithra cheese, while this creamy sweet is prepared with the legendary phyllo dough that stays crispy and light, and I find it delightful.
Nowadays, phyllo dough is available in supermarkets, and the only caution when using it is not to let it dry out in the air before placing it in the pan and always brush oil or butter between each layer to have it crispy once cooked!
I love Greek cuisine and HERE you can find many recipes that are great for me like this authentic Greek bougatsa recipe!!
P.S. Today, June 28, 2022, I remade the Greek bougatsa dessert with cream and perhaps it’s not sweet enough, so add a couple of tablespoons of sugar to the semolina mix, and maybe a pinch of cinnamon! We finished the dessert in no time because it’s delicate, creamy, and crispy due to the phyllo dough sheets but MAYBE… it’s so, so delicate!
I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and each day you will be able to read one sweet and one savory recipe!
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Greek Sweet Bougatsa RECIPE
- 2 1/4 cups Milk
- 5 tbsp Butter (room temperature)
- 2 tbsp Butter (melted)
- 1/2 cup semolina
- 2/3 cup Sugar
- 1 package of phyllo dough (about 12 sheets)
- as needed Powdered sugar
- as needed cinnamon
- 1 vanilla pod
#adv
Greek Sweet Bougatsa Recipe Tools
- Saucepan
- Spoon
- Baking Pan
Preparation of the Greek Bougatsa Dessert RECIPE
In a saucepan, pour the milk with the sugar.
Once the sugar is completely dissolved, add the vanilla and sprinkle in the semolina.
Continue stirring until the mixture thickens and the semolina is cooked.
Remove from heat and add the room temperature butter (5 tablespoons).
Stir again and let it cool.
Then grease the bottom of a baking pan (9.8 x 11 inches) with a little melted butter (2 tablespoons) and place the first sheet of phyllo dough.
Now grease the sheet and layer 5 more sheets of phyllo, always brushing the previous sheet with butter.
After 6 sheets (but you can reduce the number if you like), pour the now warm semolina cream.
Smooth it out well and cover with another 6 sheets of phyllo, always brushing them with butter before adding the next one.
Bake in a preheated oven at 356°F for about 25 minutes or according to your oven’s characteristics. It should be puffed and golden, the (or the …??) Bougatsa!
Now sprinkle with powdered sugar and cinnamon and… enjoy the recipe of the… Greek sweet bougatsa with cream!!!
Annalisa
Advice and Notes
Greek cuisine is certainly very ancient and perfectly represents Mediterranean cuisine. The food products that are often found in ethnic recipes from Hellas are vegetables like eggplants, tomatoes, peppers, olive oil, lamb, and fish. I had the fortune, in past years, to work in the kitchen of a Greek restaurant and I fondly recall the delicious dishes I prepared.
In Greek cuisine, the appetizers with sauces eaten with pita like tzatziki (cucumber and yogurt), taramosalata (fish-based), skordalia (lots of garlic), meliztanosalata (eggplant-based) are a must-try.
The stuffed vegetables, Ouza stew, the famous moussaka, dolmades (vine leaves rolls stuffed with rice and lots of herbs) are delicious and much more. Greek pastry has amazing desserts often soaked in a flowing syrup, and they commonly have cinnamon, which is used generously.
For more information, read http://www.grecia.cc/la_cucina_greca.html
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