Ingredients with Measurements:
- 1 package of phyllo dough
- 1 1/2 cups of milk
- 1/2 cup of heavy cream
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 1/4 cup of unsalted butter, melted
- 2 eggs
- 1 tsp of vanilla extract
- 1/2 tsp of ground cinnamon
- Powdered sugar for dusting
Special equipment needed:
- Baking dish (9x13 inches)
- Pastry brush
- Whisk
- Saucepan
Step-by-step instructions:
For the cream filling:
1. In a saucepan, heat the milk and heavy cream over medium heat until it starts to simmer.
2. In a separate bowl, whisk together the sugar, cornstarch, and eggs until smooth.
3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to boil.
5. Remove from heat and stir in the vanilla extract and ground cinnamon.
6. Transfer the cream to a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.
For the phyllo dough:
1. Preheat the oven to 375°F.
2. Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
3. Brush the bottom of the baking dish with melted butter.
4. Lay one sheet of phyllo dough in the dish and brush it with melted butter.
5. Repeat with 5 more sheets of phyllo dough, brushing each layer with melted butter.
6. Pour the chilled cream filling on top of the phyllo dough.
7. Layer 6 more sheets of phyllo dough on top of the cream filling, brushing each layer with melted butter.
8. Brush the top layer with melted butter and sprinkle with cinnamon.
9. Bake for 35-40 minutes, or until the phyllo dough is golden brown.
10. Remove from the oven and let it cool for 10 minutes.
11. Dust with powdered sugar and cut into squares.
12. Serve warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F
Serving size:
12 servings
Nutritional information:
Calories: 275
Fat: 14g
Saturated Fat: 8g
Cholesterol: 81mg
Sodium: 114mg
Carbohydrates: 34g
Fiber: 1g
Sugar: 17g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be used instead of heavy cream.
- Cornstarch can be substituted with all-purpose flour.
- Ground nutmeg or cardamom can be used instead of cinnamon.
Variations:
- Add chopped nuts, such as almonds or walnuts, to the cream filling.
- Use a different type of filling, such as custard or cheese.
- Add lemon zest or orange zest to the cream filling for a citrusy flavor.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and becoming brittle.
- Chill the cream filling before pouring it onto the phyllo dough to prevent it from becoming runny.
- Let the bougatsa cool for a few minutes before cutting it to prevent the cream filling from spilling out.
Storage instructions:
- Store leftover bougatsa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the bougatsa in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bougatsa on a platter and dust with powdered sugar.
- Garnish with fresh berries or mint leaves.
Garnishes:
- Powdered sugar
- Fresh berries
- Mint leaves
Pairings:
- Greek coffee or tea
Suggested side dishes:
- Fresh fruit salad
- Greek salad
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush it with melted butter.
- If the cream filling is too runny, add more cornstarch or flour to thicken it.
Food safety advice:
- Make sure to refrigerate the bougatsa if not serving immediately to prevent bacterial growth.
Food history:
- Bougatsa is a traditional Greek pastry that originated in the city of Thessaloniki in northern Greece.
Flavor profiles:
- Creamy, sweet, and cinnamon-spiced.
Serving suggestions:
- Serve warm or at room temperature as a dessert or breakfast pastry.
Related Categories
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Region: Greek
Taste: Sweet, Creamy, Cinnamon, Nutty, Cinnamon-Spiced