Greek Bougatsa recipe
Recipe for Greek filo pastry dessert with cream
Today I have Greek Bougatsa, a quick, delicious, and very creamy dessert made with filo pastry and a light cream. You can eat it warm for a sweet breakfast, or as a snack during the day. See how Greeks start their day and try this filo pastry dessert.
Table of contents
Greek Bougatsa recipe step by step
If you like Balkan and Greek cuisine, prepare some filo pastry, make a light vanilla cream, and savor this exquisite dessert.
Greek bougatsa recipe
Wyposażenie
- Tall ovenproof baking dish, approximately 23/28 cm.wielkości około 23/28 cm.
Składniki
ingredients for bougatsa
- 1 package filo pastry (mine was 300 g (7 sheets))
- approx 50 g butter (melted)
- 1 l milk (- I used 1.5%)
- 100 g sugar (- half a glass)
- 1 tablespoon vanilla sugar
- 4 eggs (- mine were size L)
- 40 g starch (corn or potato – 2 heaped tablespoons)
- powdered sugar (for dusting)
Instrukcja
How to make bougatsa with cream
- Preheat the oven to 200 degrees (top/bottom heat).
- Pour milk into a large pot, add sugar and vanilla sugar – bring to a boil.1 l milk, 100 g sugar, 1 tablespoon vanilla sugar
- Meanwhile, whisk the eggs with the starch.4 eggs, 40 g starch
- Pour some of the boiled milk into the eggs and whisk.
- Pour the egg mixture into the rest of the milk and cook together until the cream thickens – like pudding. Remove from heat.
- Grease the ovenproof dish with melted butter.
- Take half of the filo pastry – for me it was 3.5 sheets – and lightly crumpling them, arrange them in the dish to cover the entire bottom.
- Drizzle the top of the pastry with melted butter.approx 50 g butter
- Pre-bake in the oven for 5 minutes.
- Remove the dish and pour in the cream – spread it over the entire surface.
- Crumple the remaining filo pastry similarly to the bottom layer and arrange it on top.
- Drizzle with melted butter.
- Bake the bougatsa for 15 minutes – until golden brown.
- After baking, remove from the oven and let stand for about 15 minutes.
- Serve warm, dusted with powdered sugar.powdered sugar
Uwagi
Wartości Odżywcze
Greek filo pastry dessert – notes
Today, Greek bougatsa is recommended to you.
And what is that?
It’s a very popular dessert in Greece, made from filo pastry baked with a light cream.
Greeks most often eat bougatsa for breakfast – shortly after baking. Then it’s still warm and the cream is looser – like a custard.
Preparing this Greek dish takes only about 30 minutes, which makes it a great idea for a quick, delicious breakfast.
And what you don’t eat for breakfast, you can serve later for dessert.
After cooling, the cream thickens more, and then you can cut nicer pieces.
How to make bougatsa – tips
You will primarily need filo pastry here. I had a 300g package with 7 sheets of pastry in it.
I prepared my bougatsa in a taller ovenproof dish measuring 23/28 cm.
Additionally, you will need butter, milk, eggs, sugar, and starch – the recipe I used called for cornstarch, but you can also use potato starch.
And now about the butter….
In the recipe, the author uses 200g of butter for bougatsa. For me, that was a bit much, and I only used 50g of butter.
You have to decide for yourselves how much you’ll use, but 50g is sufficient in my opinion.
We use butter to grease the baking dish and to drizzle over the filo pastry.
Butter adds crispiness to the filo pastry, so don’t give it up entirely.
However, if you want to reduce the calorie count a bit, you can use erythritol instead of sugar for the cream.
I hope this Greek filo pastry bougatsa tastes as good to you as it does to me :)
Let me know in the comments!
And from Greek cuisine, I also recommend, among others, Greek karydopita cake, egg-lemon soup or htipiti pepper dip :)
P.S.
By the way, I also recommend my book “Beata’s Best Bakes” where you’ll find lots of delicious sweet baked goods for every occasion :)
Recommended Greek cuisine recipes
Be sure to check out my other recipes inspired by Greek and Balkan cuisine. Here are three such recipes I recommend:
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