Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, bougatsa with custard. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Bougatsa (Greek custard pie with phyllo) is a traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter and garnished with icing. In this video I show you how to make bougatsa. Bougatsa is that Greek custard pie that's topped with cinnamon and icing sugar.
Bougatsa with custard is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Bougatsa with custard is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook bougatsa with custard using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Bougatsa with custard:
- Take 500 g filo pastry
- Get 4 cups milk
- Take 1/4 cup butter
- Prepare 2/3 cup fine semolina
- Make ready 2/3 cup sugar
- Make ready 2 eggs
- Make ready 2 egg yolks
- Take vanilla extract
- Make ready 2/3 cup melted butter
- Prepare icing sugar and cinnamon
Bougatsa (Greek μπουγάτσα [buˈɣatsa]) is a Greek breakfast pastry (sweet or salty) consisting of either semolina, custard, cheese, or minced meat filling between layers of phyllo. Bougatsa is said to originate in the city of Serres and is very popular in Thessaloniki and in Northern Greece. Bougatsa Greek Cream Filled Filo Pastry. The reason is that even though semolina cream is firmer and more stable, custard cream creates the perfect contrast to this ultra crispy filo dessert.
Instructions to make Bougatsa with custard:
- Melt the butter in a pan and brown the semolina for one minute.
- Add the milk that you have heated well, stir and add the sugar.
- Boil at low temperature so that the custard thickens and then remove from the heat.
- When the custard cools add the eggs, beaten, the vanilla extract and cover with a plastic wrap so that it doesn't crust.
- Butter a baking tray and spread half the filo pastry buttering each sheet. Pour in the custard.
- And repeat for the rest of the pastry.
- Bake at 200 degrees for about half an hour.
- Serve dusted with icing sugar and cinnamon.
Make this recipe for a traditional Greek pie with a creamy custard and a light phyllo! Place the bougatsa in the center of the phyllo, with the folded side facing down. My peronal fav is "Bougatsa Me Milo" (Bougatsa with apple) - very similar to the above, but with a layer of. If you've been to Greece, chances are you've tried bougatsa. Maybe for breakfast one morning before hitting the beach?
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