Greek Bougatsa

The weekend is here again which means another baking session. I’ve gone Greek today and have made a Μπουγάτσα (Bougatsa), typically served at breakfast in Greece.

Made with layers of filo pastry and either a semolina or custard filling, I also like it as a dessert (it satisfies my sweet tooth).

I started by making the custard. Eggs whisked with corn flour, and then in a separate pan I mixed the milk, sugar and vanilla extract and heated up to the boil. Then I added, a little at a time to the egg mixture, whisking as I did. Then the whole thing went back on the heat until it thickened.

To make the bougatsa I then layered the filo pastry in a dish, with melted butter brushed on each layer. I baked the base (6 layers of filo) for 5 minutes, before removing from the oven and adding the custard filling and top 6 layers of filo (again with a layer of melted butter brushed over each one).

The whole thing then went back in the oven for 15 minutes. Once out the oven I let it cool before sprinkling with cinnamon and then icing sugar on top.

Photos of the various stages below.

FH.

Fred Hart

Stock Controller and Radio Presenter/Producer

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