Bougatsa: A Deliciously Creamy Greek Delight!
Are you ready to embark on a culinary adventure that will transport your taste buds straight to Greece? Bougatsa is the quintessential pastry that perfectly marries a flaky, buttery crust with a luscious filling that’s often crafted from semolina, milk, and a hint of sweet vanilla. This delightful dessert is not just a feast for the eyes with its golden crispy exterior; it also melts in the mouth with each heavenly bite!
Ingredients
- Phyllo pastry: 1 package about 1 lb
- Milk: 4 cups
- Semolina: 1 cup
- Sugar: 1 cup adjust based on your sweet tooth!
- Vanilla extract: 1 teaspoon
- Egg: 1 large for added richness
- Butter: Melted for brushing (approximately 1/2 cup)
- Powdered sugar: For dusting
- Cinnamon: To sprinkle because who can resist a hint of cinnamon?
Instructions
- Preheat the Oven: Start off by preheating your oven to 350°F (175°C).
- Prepare the Filling: In a medium saucepan, bring the milk to a gentle simmer over medium heat. Gradually whisk in the semolina and sugar, ensuring there are no lumps. Stir continuously until the mixture thickens, then remove from heat and stir in the vanilla extract. Allow it to cool before adding the egg, mixing well.
- Assemble the Pastry: Grease a baking dish with melted butter. Lay down a sheet of phyllo, brush with butter, and repeat for 4-5 sheets. Pour the filling over it, spreading it evenly.
- Top it Off: Cover the filling with more layers of phyllo, brushing each with butter, just like a warm hug for your pastry.
- Bake: Bake for about 30-40 minutes, or until golden brown and crispy on top.
- Finishing Touches: Let it cool slightly before dusting generously with powdered sugar and sprinkling with cinnamon.