Ingredients with Measurements:
- 1 package phyllo pastry sheets
- 1 cup unsalted butter, melted
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 egg yolks
- 2 cups whole milk
- 2 tsp vanilla extract
Special equipment needed:
- Pastry brush
- 9x13 inch baking dish
- Medium saucepan
- Whisk
- Mixing bowls
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Grease the baking dish with butter.
3. Lay one sheet of phyllo pastry in the dish and brush it with melted butter. Repeat with 5 more sheets.
4. In a medium saucepan, heat the heavy cream until it starts to simmer.
5. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and smooth.
6. Pour the chocolate mixture over the phyllo pastry in the dish.
7. Layer 6 more sheets of phyllo pastry on top of the chocolate, brushing each sheet with melted butter.
8. Bake for 25-30 minutes, or until the pastry is golden brown.
9. While the bougatsa is baking, make the vanilla custard. In a mixing bowl, whisk together the sugar, cornstarch, and salt.
10. In a medium saucepan, heat the milk until it starts to simmer.
11. Remove from heat and slowly pour the milk into the sugar mixture, whisking constantly.
12. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens.
13. Remove from heat and whisk in the egg yolks and vanilla extract.
14. Pour the custard into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
15. Let the bougatsa cool for a few minutes before slicing it into squares.
16. Serve the bougatsa warm with a dollop of vanilla custard on top.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
375°F (190°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 420
Total fat: 26g
Saturated fat: 16g
Cholesterol: 120mg
Sodium: 170mg
Total carbohydrate: 43g
Dietary fiber: 2g
Total sugars: 22g
Protein: 6g
Substitutions for ingredients:
- You can use dark chocolate chips instead of semisweet.
- Half-and-half can be used instead of heavy cream.
- You can use vanilla bean instead of vanilla extract.
Variations:
- Add chopped nuts or dried fruit to the chocolate filling.
- Use a different type of pastry, such as puff pastry or filo dough.
- Add a layer of sliced bananas or strawberries on top of the chocolate before adding the top layer of pastry.
Tips and tricks:
- Make sure to brush each layer of phyllo pastry with melted butter to prevent it from drying out and becoming brittle.
- Use a piping bag to pipe the vanilla custard onto the bougatsa for a neater presentation.
- Let the bougatsa cool for a few minutes before slicing it to prevent the chocolate from oozing out.
Storage instructions:
Store any leftover bougatsa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the bougatsa, place it in a preheated 350°F (175°C) oven 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 chocolate sauce.
Garnishes:
Fresh berries, whipped cream, or chopped nuts.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the phyllo pastry tears, don't worry. Just patch it up with another piece of pastry and brush it with butter.
- If the chocolate filling is too thick, add a little more heavy cream to thin it out.
- If the vanilla custard is lumpy, strain it through a fine-mesh sieve before covering it with plastic wrap.
Food safety advice:
Make sure to store any leftovers in the refrigerator and discard them if they have been sitting at room temperature for more than 2 hours.
Food history:
Bougatsa is a Greek pastry that is traditionally filled with custard, cheese, or meat. This chocolate-filled version is a modern twist on the classic recipe.
Flavor profiles:
The chocolate filling is rich and sweet, while the vanilla custard is creamy and slightly tangy.
Serving suggestions:
Serve the bougatsa as a dessert or a sweet breakfast pastry.
Related Categories
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Region: Greek
Taste: Sweet, Creamy, Chocolatey, Vanilla, Nutty, Vanilla-Scented