Ingredients with Measurements:
- 1 package phyllo dough
- 1 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup caramel sauce
Special equipment needed:
- Pastry brush
- 9x13 inch baking dish
- Medium saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium saucepan, combine the shredded coconut, 1/4 cup of granulated sugar, and 1/4 cup of melted butter. Cook over medium heat, stirring occasionally, until the mixture is golden brown and fragrant, about 5-7 minutes.
3. Remove the coconut mixture from the heat and set aside.
4. In a separate medium saucepan, whisk together the remaining 1/4 cup of granulated sugar and 1/4 cup of all-purpose flour. Gradually whisk in the whole milk and heavy cream until smooth.
5. Cook the milk mixture over medium heat, whisking constantly, until it thickens and comes to a boil, about 5-7 minutes.
6. Remove the milk mixture from the heat and stir in the vanilla extract and salt.
7. Add the coconut mixture to the milk mixture and stir until well combined.
8. Lay out a sheet of phyllo dough and brush it lightly with melted butter. Repeat with 4 more sheets of phyllo dough.
9. Pour the coconut mixture over the phyllo dough, spreading it evenly.
10. Layer 5 more sheets of phyllo dough on top of the coconut mixture, brushing each sheet with melted butter.
11. Bake the bougatsa for 30-35 minutes, or until the phyllo dough is golden brown and crispy.
12. While the bougatsa is baking, heat the caramel sauce in a small saucepan over low heat.
13. Serve the bougatsa warm, drizzled with caramel sauce.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 48g
Protein: 6g
Substitutions for ingredients:
- Sweetened shredded coconut can be used instead of unsweetened, but reduce the amount of granulated sugar in the coconut mixture to 2 tablespoons.
- Half-and-half can be used instead of heavy cream.
- Store-bought caramel sauce can be used instead of homemade.
Variations:
- Add chopped nuts, such as almonds or pecans, to the coconut mixture.
- Substitute the coconut filling with a different filling, such as custard or Nutella.
- Top the bougatsa with whipped cream instead of caramel sauce.
Tips and tricks:
- Make sure to brush each sheet of phyllo dough with melted butter to prevent it from drying out and becoming brittle.
- Let the bougatsa cool for a few minutes before slicing to allow the filling to set.
- Leftover bougatsa can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftover bougatsa can be stored 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 oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the bougatsa on a platter and drizzle with caramel sauce. Garnish with fresh mint leaves.
Garnishes:
Fresh mint leaves
Pairings:
Coffee or tea
Suggested side dishes:
Fresh fruit salad or Greek salad
Troubleshooting advice:
- If the phyllo dough tears, simply patch it with another sheet of phyllo dough brushed with melted butter.
- If the coconut mixture is too thick, add a splash of milk to thin it out.
- If the bougatsa is browning too quickly, cover it loosely with foil.
Food safety advice:
Make sure to store leftover bougatsa in the refrigerator and consume within 3 days.
Food history:
Bougatsa is a traditional Greek pastry that is typically filled with custard or cheese. This version with coconut filling and caramel sauce is a modern twist on the classic recipe.
Flavor profiles:
The crispy and flaky phyllo dough pairs perfectly with the sweet and nutty coconut filling, while the caramel sauce adds a rich and indulgent flavor.
Serving suggestions:
Serve the bougatsa warm with a cup of coffee or tea for a delicious and comforting dessert.
Related Categories
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Region: Greek
Taste: Creamy, Coconutty, Sweet, Caramelized, Rich