Puff pastry cut into 6cm squared pieces. Strips fresh lemon rind.

Greek Bougatsa Recipe Bougatsa Recipe Greek Desserts Greek Pastries

1 Tbsp vanilla extract.

Bougatsa recipe. Instructions If you are using bought frozen Filo remember to thaw it well in advance usually overnight in the fridge. Serve them bougatsa knowledge. Follow the above process for the other two doughs as well.

125 g unsalted butter melted. Fold that bottom edge of phyllo over the custard and then fold in each of the sides. In a Dutch oven melt the butter and brown the semolina for 5 minutes over medium heat stirring continuously.

Allow to cool for 15 mins before cutting into even squares. Preheat the oven to 350 F 180 C. However in Greece Bougatsa is served as a breakfast pastry and it is one that you should definitely try.

12 cup fine semolina. Transfer the bougatsa with the folded side facing down into a baking pan lined with parchment paper and bake for 40-50 minutes. ¾ cup caster sugar.

Microwave in 30 second increments stir and repeat until the butter is completely melted. As you lay the sheets down keep the shorter end facing you. When you are ready to begin assembling the Bougatsa open the package of phyllo dough sheets and lay them on a clean flat surface.

Heat milk in medium pot until hot but not boiling. Serve them BOUGATSA creaminess. 1 tablespoon vanilla sugar.

Begin by making the custard. Instructions In a non-stick saucepan bring the milk to a boil. Follow this simple recipe to make your own bougatsa at home.

Pour custard mixture back into the pot and set on medium-low heat. Roll softly with the rolling pin and fold the outer phyllo like a folder. As Greek cuisines vary from region to region Bougatsa recipes also have a tendency to do so.

Preheat oven to 160 degrees and place baking paper on a cooking rty. Pour 950mls of milk into a saucepan to heat. Place the bougatsa in the center of the phyllo with the folded side facing down.

1 litres full cream or skim milk. Brush the bottom of a 1217 baking sheet with melted butter. 12 cup caster sugar.

Add the hot milk sugar. Repeat until you make 2 more bougatses with the remaining custard and fillo sheets. The filling is made from custard while the outside is phyllo pastry dough and the combination of the two is simply amazing.

Then place 13 cup of custard mixture in the bottom center of your square leaving approximately 15 inches from the edge. How to impress a foodie. Combine the milk salt semolina sugar and corn starch in a saucepan.

Simmer milk on low until warm Add butter semolina and sugar. Lay the bougatsa seam side down in the baking tray and continue to brush with extra butter. How to impress a history buff.

Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up whisking the whole time. 10 filo pastry sheets. Cook stirring constantly about 3-4 minutes.

Melt butter in a microwave safe bowl. Bake in the oven for 35-40 mins until golden. Both the history buff and the foodie will wonder where bougatsa have been their whole livesThey say bougatsa originated in Serres a city north of Thessalonaki where many Greeks immigrated during the Greco-Turkish war that ended in 1922.

Cook over medium- heat while stirring constantly.

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