Today I return with my recipes from Greece with the (o la…???) Bougatsa a sweet Greek pastry that is also found in Turkish cuisine and is eaten for breakfast.
There is also a savory version with minced meat or mizithra cheese while this sweet, creamy version is prepared with the legendary phyllo pastry which remains crisp and light and I find it delightful.
Nowadays phyllo pastry is available in supermarkets and the only precaution when using it is not to let it dry out in the air before placing it in the pan and always brush a little oil or butter between one sheet and the next so it will be crispy once baked!
I adore Greek cuisine and HERE you can find many little recipes that I love, like this original Greek bougatsa recipe!!
P.S. Today, June 28, 2022 I remade the Greek sweet bougatsa with custard and maybe it is a little under-sweet… so add a couple of tablespoons of sugar to the semolina mix and perhaps a pinch of cinnamon! We finished the dessert in no time because it is delicate, creamy and crunchy thanks to the phyllo sheets but MAYBE… it is very very delicate!
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I opened a recipes channel open to everyone and free on WhatsApp—no notifications and no sound— which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE Bougatsa sweet Greek
- 2 1/8 cups Milk
- 5 tbsp Butter (room temperature)
- 2 tbsp Butter (melted)
- 2/3 cup Semolina
- 1/2 cup + 2 tbsp Sugar
- 1 package of phyllo pastry (about 12 sheets)
- to taste Powdered sugar
- to taste Cinnamon
- 1 Vanilla bean
#adv
Tools recipe Bougatsa sweet Greek
- Casseruola
- Spoon
- Baking pan
Preparation of the Bougatsa sweet recipe from Greek cuisine
In a saucepan pour the milk with the sugar.
Once the sugar is completely dissolved, add the vanilla and sift in the semolina.
Continue stirring until the mixture thickens and the semolina is cooked.
Remove from the heat and add the room-temperature butter (about 5 tbsp).
Stir again and let cool.
Brush the bottom of a baking pan with a little melted butter (about 2 tbsp) and place the first sheet of phyllo pastry.
Now brush the sheet and overlap another 5 sheets of phyllo pastry, always brushing each sheet with butter before adding the next.
After 6 sheets (you can reduce this number if you prefer) pour the semolina custard when it has cooled to lukewarm.
Level well and cover with another 6 sheets of phyllo pastry, always brushing each sheet with butter before placing the next.
Bake in a preheated oven at 356°F for about 25 minutes or according to your oven’s characteristics. The Bougatsa should be puffed and golden!
Now dust with powdered sugar and cinnamon and… enjoy the recipe of the Bougatsa sweet Greek with custard!!!
Annalisa
Tips and notes
Greek cuisine is certainly very ancient and represents Mediterranean cuisine very well. Foods that often recur in the ethnic recipes of Hellas are vegetables such as eggplants, tomatoes and peppers, extra virgin olive oil, lamb and fish. I was fortunate in past years to work in the kitchen of a Greek restaurant and I fondly remember the delicious dishes I prepared.
In Greek cuisine you should definitely try the appetizers also served with dips to eat with pita such as tzatziki (cucumber and yogurt), taramosalata (fish-based), skordalia (garlic-heavy), and melitzanosalata (eggplant-based).
Stuffed vegetables, stew with ouzo, the legendary moussaka, dolmades (vine leaves stuffed with rice and lots of herbs) and much more are delicious. Greek pastries are incredible, often soaked with a flowing syrup and commonly flavored with cinnamon, which is used generously.
For more information read http://www.grecia.cc/la_cucina_greca.html
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