Ingredients with Measurements:
- 1 package of phyllo dough
- 1 cup of unsalted butter, melted
- 1 cup of almond flour
- 1/2 cup of granulated sugar
- 1/4 cup of milk
- 2 eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1/2 cup of freshly squeezed orange juice
- 1/2 cup of powdered sugar
- 1 tablespoon of orange zest
Special equipment needed:
- Pastry brush
- Baking sheet
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, granulated sugar, milk, eggs, vanilla extract, ground cinnamon, and salt. Mix well until the filling is smooth and creamy.
3. Unroll the phyllo dough and cut it into 12 equal squares. Brush each square with melted butter and stack them on top of each other.
4. Spoon the almond filling onto the center of the phyllo stack, leaving a 1-inch border around the edges.
5. Fold the edges of the phyllo over the filling, creating a square-shaped pastry. Brush the top with melted butter.
6. Bake the bougatsa for 25-30 minutes, or until the phyllo is golden brown and crispy.
7. While the bougatsa is baking, prepare the orange glaze. In a small mixing bowl, whisk together the orange juice, powdered sugar, and orange zest until smooth.
8. Once the bougatsa is done, remove it from the oven and let it cool for 5 minutes.
9. Drizzle the orange glaze over the top of the bougatsa, using a spoon or a pastry bag.
10. Serve warm and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 290
Total fat: 18g
Saturated fat: 8g
Cholesterol: 65mg
Sodium: 180mg
Total carbohydrates: 28g
Dietary fiber: 1g
Sugars: 16g
Protein: 4g
Substitutions for ingredients:
- Almond flour can be substituted with any other nut flour, such as hazelnut or pecan flour.
- Granulated sugar can be substituted with honey or maple syrup for a healthier option.
- Orange juice can be substituted with lemon juice or grapefruit juice.
Variations:
- Add a teaspoon of almond extract to the filling for a stronger almond flavor.
- Top the bougatsa with sliced almonds before baking for a crunchy texture.
- Substitute the orange glaze with a chocolate glaze for a decadent twist.
Tips and tricks:
- Make sure to brush each layer of phyllo with melted butter to prevent it from drying out and cracking.
- Use a sharp knife to cut the bougatsa into squares for a clean cut.
- Serve the bougatsa warm for the best flavor and texture.
Storage instructions:
Store the bougatsa in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the bougatsa in the oven at 350°F (175°C) for 5-10 minutes, or until warm and crispy.
Presentation ideas:
Serve the bougatsa on a platter with a dusting of powdered sugar and a sprinkle of orange zest.
Garnishes:
- Sliced almonds
- Fresh berries
- Whipped cream
Pairings:
- Hot coffee or tea
- Fresh orange juice
- Sparkling wine
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the phyllo dough cracks or tears, simply patch it up with a small piece of dough and brush it with melted butter.
- If the filling is too runny, add a tablespoon of almond flour at a time until it thickens up.
- If the bougatsa is browning too quickly, cover it with aluminum foil and continue baking.
Food safety advice:
Make sure to store the bougatsa in an airtight container to prevent it from drying out and becoming stale.
Food history:
Bougatsa is a traditional Greek pastry that originated in Thessaloniki, Greece. It is typically filled with custard or cheese, but this almond-filled version is a modern twist on the classic recipe.
Flavor profiles:
The almond filling is nutty and sweet, while the orange glaze adds a tangy and citrusy flavor to the pastry. The phyllo dough is crispy and flaky, creating a perfect balance of textures.
Serving suggestions:
Serve the bougatsa as a dessert or a breakfast pastry. It pairs well with hot coffee or tea for a cozy and comforting treat.
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Region: Greek