Ingredients with Measurements:
- 1 package phyllo dough
- 4 large apples, peeled and diced
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup butter, melted
- 1 cup milk
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Special equipment needed:
- Baking dish (9x13 inch)
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, combine the diced apples, 1/2 cup sugar, and cinnamon. Cook over medium heat until the apples are soft and the sugar has dissolved, about 10 minutes.
3. Brush the bottom of the baking dish with melted butter.
4. Lay a sheet of phyllo dough on the bottom of the dish and brush with melted butter. Repeat with 5 more sheets of phyllo dough.
5. Spread the apple mixture over the phyllo dough.
6. Layer 6 more sheets of phyllo dough over the apple mixture, brushing each sheet with melted butter.
7. Bake for 25-30 minutes or until the phyllo dough is golden brown.
8. While the bougatsa is baking, make the vanilla sauce. In a saucepan, whisk together the milk, cornstarch, 1/4 cup sugar, and vanilla extract. Cook over medium heat, whisking constantly, until the mixture thickens, about 5 minutes.
9. When the bougatsa is done, remove it from the oven and let it cool for a few minutes.
10. Dust the bougatsa with powdered sugar and serve with the vanilla sauce.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 55g
Protein: 4g
Sodium: 160mg
Sugar: 31g
Substitutions for ingredients:
- Puff pastry can be used instead of phyllo dough.
- Brown sugar can be used instead of white sugar.
- Nutmeg can be used instead of cinnamon.
- Margarine can be used instead of butter.
- Soy milk can be used instead of regular milk.
Variations:
- Add chopped nuts to the apple mixture.
- Use different fruits such as peaches or pears.
- Add a layer of cream cheese to the apple mixture.
- Add a layer of chocolate chips to the apple mixture.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out.
- Let the bougatsa cool for a few minutes before dusting with powdered sugar to prevent it from melting.
- Serve the vanilla sauce warm.
Storage instructions:
Store leftover bougatsa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bougatsa in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the bougatsa on a platter with a dusting of powdered sugar and a drizzle of vanilla sauce.
Garnishes:
Garnish with fresh berries or a sprig of mint.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it with another piece of phyllo dough.
- If the vanilla sauce is too thick, add more milk.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before serving.
Food history:
Bougatsa is a traditional Greek pastry that is usually filled with custard or cheese. This recipe puts a twist on the classic by using apples and cinnamon.
Flavor profiles:
The bougatsa is sweet and flaky with a warm apple-cinnamon filling. The vanilla sauce adds a creamy and sweet contrast.
Serving suggestions:
Serve the bougatsa for breakfast or as a dessert.
Related Categories
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Region: Greek
Taste: Sweet, Savory, Creamy, Cinnamon, Vanilla, Cinnamon-Spiced, Vanilla-Flavored