Bougatsa

Bougatsa

Bougatsa Recipe for Greek Custard Pie

Here is the Bougatsa Recipe for the Greek custard fillo parcels. It is very similar to the Galaktoboureko, however, the main difference is that it does not have a sugar syrup poured all over it. Often consumed as a breakfast item in the morning or a snack or a dessert.

It can be made with a cheese filling, which is how it is served on the island of Crete. Sprinkled with a little cinnamon or honey also. 

Ingredients

Ingredients Bougatsa Recipe for Greek Custard Parcels

Custard

2 cups fine semolina
2 cups caster sugar
1.5 liters milk
2 packets vanilla sugar (25g packets)
2 tablespoons butter

250g butter for brushing filo
1 packet Antoniou Fillo Pastry

Cinnamon, ground to serve
Icing sugar, to dust on top

Custard

  1. In a saucepan, place the milk and sugar and stir over medium heat until the milk begins to boil.
  2. Add the semolina and vanilla sugar and stir with a hand whisk, until the mixture thickens. The mixture should not be too dense, if it is, adds a little more milk to loosen it.
  3. Remove from the heat and add the cold butter and mix until the butter is fully incorporated, then set aside.

Assemble

  1. Preheat the oven to 170C
  2. Open the fillo pack, unwrap the sheets and lay flat on the kitchen bench. Place a tea towel over the top so the sheets do not dry out while preparing each parcel.
  3. Lay 3 sheets of filo one on top of the other, brushing melted butter in between each sheet. Have the shorter end of the filo facing you. Then, place a large scoop of the custard mixture in the bottom center of the sheet, leaving a few centimeters of space from each edge. Fold that bottom edge of filo over the custard first and then fold in each of the sides and start flipping it to form a parcel. Using a spatula will help support the base and help you flip over the parcel. Ensure to butter all the edges, the top and the bottom of the parcel.
  4. Carefully, using a spatula, transfer to a baking tray lined with baking paper. Repeat the process with the next custard parcel and continue until all the fillo and custard have been used.
  5. Bake for approximately 20 minutes.
  6. Remove from oven and allow to cool. Dust with cinnamon and icing sugar.

 

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