I prepare this delicious Greek dessert 3 times a week! Bougatsa - Custard Pie with semolina
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- Опубликовано: 20 май 2022
- I prepare this delicious Greek dessert 3 times a week! Bougatsa - Custard Pie with semolina
Bougatsa is a greek dessert with a delicious semolina cream and fine crispy pie sheets.For crispy sheets, it is recommended to use clarified butter, and spray each sheet with water.
INGREDIENTS
- 4 thin sheets of pie
- 500 ml of milk
- 100 g butter (80 g clarified butter)
- 60-70 g sugar
- 80 g fine semolina
- 1 vanilla sugar
-1 egg
- water
For serving
-1 teaspoon powdered sugar
- 1/2 teaspoon cinnamon
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#greekdessert
#bougatsa
#custardpie
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Хобби
Hi! 👋 Please enable the subtitle in your language!
Take a look to my home ' I 'd really appreciate it 😋😄💕
Τέλεια συνταγή, η μπουγάτσα είναι πεντανόστιμη, ευχαριστούμε 👍
Ναι.... Το αγαπημένο πρωινό 🤗🙏😍
Loved the simplicity of this recipe and how it turned out
Thank you 🙏
Wow! That looks absolutely fantastic and delectable! Thank you for sharing your recipe with such precision! I'm definitely going to make as soon as possible 😁☺️
I am glad you liked it 😊 thank you for your feedback
Good great 🌷 looking tasty 👌💕 yummy thanks for sharing my friend 😋👌
Thank You 🤗
Wow 😍Arata grozav! 😋😋😋
Mulțumesc 🙏
This looks amazing, thank you.
Thank you 🙏
If you are actually making this 3 times a week forget me following the recipe I am coming over!!!
😂👍😍
😂😂
V nice and looking tasty 👍🤤thanks for sharing stay bless and connected
Thank you 🙏 God bless you
I made this for a friend of mine, who was born in England. She called it, Vanilla Slice ❤
Super 😍 Hope she liked it 🙏🤗💙
Wow I did it, delicious, easy, simple, tasty so yummy. Thank you ❤️
🤗🙏😍 thank you
Minunat❤❤ cel mai bun desert❤❤❤❤❤preferatul meu❤❤❤❤❤❤❤❤
Ce ma bucur 🤗
Un.deliciu.Multumesc!
Cu drag 🤗
Me encanta,
😍
Awesome 👍❤️🌹
Τhank you 🙏
❤ Wonderful. Thank you
You're welcome 🤗
Looking amazing
Thank you 🙏
Wow this looks good. Is this Greek dessert a custard pie or a pastry. Thanks for the recipe.
This is a custard pie. We eat it for breakfast 😁
Nouvelle abonnée merci beaucoup pour se partage j'adore 💕
Merci beaucoup 😍
Bestes Bougatsa Rezept
Danke
Υπεροχη συνταγή!!! Μπουγάτσα Θεσσαλονίκης τη λέμε και εμεις!!! Θα την κανω σίγουρα!!! Ευχαριστούμε
Ελπίζω να σας αρέσει. Καλή σας μέρα
Je m’abonne merci pour cette superbe recette.
Merci beaucoup 🙏
Love the smaller recipe. Thanks
😍
Wow sieht so lecker aus 😋
😍🙏🤗
i wonder how similar the greek , turkish and syrian cuisine,,,, its something remarkebly wonderful
Yes they're very similar indeed 😊
Greeks and Syrians, yes-they share a lot of history. Turks however, came much much later and were nomads, not sedentary people(in order for a culture to develop a cuisine rich in dishes that need hours of preparation, they need time, a steady home and of course an oven) , which means in this particular case, phylo is something they borowed from others, definitely not theirs.
В этот список добавьте пожалуйста ещё, крымско-татарскую кухню! У крымских татар, тоже есть это блюдо
Elinize sağlık.
😍
Elinize emeğinize sağlık olsun.🎀❣️❣️🎀❣️🙋🇹🇷
Teşekkürler🙏
Trabzonlu olarak damak tadima cok uygun elinize sağlık
😍🙏🤗
Uwielbiam bougatse.
Pozdrawiam z Polski.
🤗🙏👌👋
Danke
🤗🙏😍
❤❤❤
💐
Mulțumesc cu iubire și recunoștință! 🙏🌹😘🧚♂️
Cu drag! 🤗🙏😍
❤❤❤❤❤❤
💐🙏
M-am înscris la canal felicitări este super canalul mâine fac rețeta aceasta mulțumesc
Eu va multumesc pentru sustinere! Sper sa va placa reteta! ☺️
Hello! This looks great🙂! What size are the sheets? They seem really big. Can we use ordinary leaves for strudel? Bye🤗
Hello 👋 The sheets are 43x49, but of course you can use ordinary leaves for strudel or phyllo dough. Thank you for your feedback 😊 bye🤗
@@Greek_Cuisine
Thank you for your reply! I will definitely try it! Bye🤗!
Hello, I just did your bugatsa recepe and it turned out very delicios. Easy too. Thank you. My family really enjoy it. For tomorrow, i must do another one....there.'s nothing more left...:))
Greatings from Germany, Bayern!
Hello 👋 I am glad that you and your family enjoyed this greek desert 😍 greetings from Greece
besser als dieser reudige Apfelstrudel.
@@GeilerDaddyGreek cuisine is much superior to German cuisine. Greek food and sweets are much tastier.
@@user-qm8gh3eo1u I know. I lived almost one year in Thessaloniki and I miss the Greek cuisine very much. Greek cuisine is one of the best or maybe the best in europe. German cuisine is one of the worst. Only English cuisine is even inferior.
Btw: Do you agree that Μουσακάς and παστίτσιο are the lowest dishes in greece? These were the only ones I did not enjoy.
@@GeilerDaddy the truth is that while moussaka and pastitsio are among the most famous Greek food, we have much tastier food than that in Greece.we have foods and sweets that are not known to foreigners and are much higher than moussaka and pastitsio.our seafood, the traditional sweets they make in the villages and more if you try them you will go crazy.
👍👍💫💫👋
🙏
☕️☀️❤
🤗
Hello! Great video will def give this a try! Can I replace semolina with all purpose flour instead ? Will the impact be significant ? Thanks !
Hello! Yes you can try it with flour too. It will change a little the taste and the texture. The cream will be the classic custard cream... enjoy it 👌
@@Greek_Cuisine awesome ! Thank you for the quick reply !
I did this recipe apart from used flour and 3 eggs, worked really well.
Gracias, se puede hacer la crema y guardarla en el frigorífico toda la noche ?
Si, se puede 💐👋
Paylaşım,müzik harika.Tesekkur ediyorum.Sevgiyle kalın.👌👌💯💯👍👍💐💐🌷🌷🌼🌼💚💚💚💜♥️♥️
rica ederim🙏
Hello, another question as I am not familiar with working with filo pastry.
I want to make this dessert for a dinner party. Can I prepare this a head of time with the custard wrapped inside the pastry and wait half a day before it goes in the oven ? Will that make the pastry soggy ? Do you have any tips on making this in advance ? Thank you!
Hello! Yes you can but make sure that the custard cream has cooled well first, and spray the filo pastry with water only on top, before you put it in the oven. 👋
Hi thank you for your reply !! So I will follow your video step by step, but at the end , I will put it back in the fridge. And when I am ready, I will take it out, spray with water, and then put in oven.
Does that sound right ?
Yes...but you will not spray with water between the sheets, only on top before you put it in the preheated oven 👌
Got it! Thank you for the tip 🥳
Hello can I freeze Galadobourako before I bake it
Yes of course. And when you want to bake it, just take it out and bake it. You don't have to refreeze it.
☕
🤗🙏😍
Hi there. I’d like to give this a try having had it for the first time in Greece last week.
I live in South Africa and am not sure how many grams a sachet of vanilla sugar is? Is it 100g? Please let me know if you have a chance. Thanks so much! 😊
Hello! It is about 1 tsp ( teaspoon) 6-8 grams. Thank you for watching. Hope you will enjoy it ☺️
Thanks so much for responding so quickly. Can I add a bit more sugar if it isn’t quite sweet enough?
Hoping to make it this weekend 😊
ciao dall'Italia.
I fogli di pasta cosa sono ? É la nostra pasta fillo?
Poi a metà ricetta c è scritto "zucchero vanigliato "e metti dentro una bustina 🤔 ...ma forse per noi è la vanillina in polvere giusto? grazie per risposte
sì, hai capito bene, è così pasta fillo e la vanilina in polvere. potete aggiungere anche l'estratto di vaniglia 🙂
Can we cook it after putting the egg?
Yes of course 👌
With what can the fine semolina be replaced with?
And why does the egg not get runny when put into the warm cream?
Hello. You can use common semolina.
When you add the egg, make sure to mix very fast.
@@Greek_Cuisine thank you so much :) i hope it works x
I tried this in Halkidiki 20 years ago and despite visiting various Greek islands and Cyprus most years, I'm unable to find this. Is it just a Greek mainland dessert?
Hello this is a a local dessert from Thessaloniki... that's why is a little bit hard to find it in the Greek islands or in Cyprus... Most popular is in Halkidiki...
Hi! What is the size of a single Sheet?
Hello. It is 37x50 cm
Hallo,
habe es heute ausprobiert. Schmeckt hervorragend. Leider ist der Boden so hart gewesen, das man die Boutsaka nur mit einem scharfen Sägemesser essen konnte. Liegt das vielleicht an zu viel Wasser? Es wäre schön wenn mir hierzu jemand antworten kann.
Hallo. Wenn die Tortenblätter sehr knusprig sind und Sie dies nicht mögen, dann besprühen Sie die Tortenblätter einfach nicht mit Wasser.
Danke für die superschnelle Antwort.
when do you put the cinamon
At the end mixed, with iced sugar.
Psilo h xontro simigdali?
Με ψηλό σιμιγδάλι...
What’s the water for?
The water makes the phyllo crispier
Το πρόβλημα είναι ότι είναι λίγο 🙏🙏🙏Το καλύτερο γλυκά 🙏🙏🙏🙏Ευχαριστώ πολύ 🙏🙏🙏🙏
Ναι...είναι ένα πρόβλημα αυτό 😊 γι'αυτό φροντίζουμε να κάνουμε διπλή δόση 🤗🙏😍
Quel sheet ?
Feuille cuisson?
La pâte phyllo...il peut être préparé à la maison 👇
ruclips.net/video/Oq8JPrJOV5M/видео.html
There are sprayers that are used to spritz olive oil; have you ever tried one to make "b r u s h i n g" phyllo with butter faster?
Yes I know, but I didn't tried it yet 😊
In Greece, we do not spray olive oil because we have it in large quantities. You have the sprays you are talking about because it is too expensive for you and in smaller quantities.
MILK PIE recipe. Where is it?
You only seem to have shorts on it.
PLEASE POST THE FULL MILK PIE RECIPE.
Hello! You ca see milk pie recipe here 👇 This is a quick version, without phyllo
ruclips.net/video/gq1IbmiuU0A/видео.html
Pero se rompe mucho😮
🤔
I tried twice, exactly like the video shows, but it always remain liquid and never becomes a cream 😢 Any advice please ? 😢
Hello...I made this a lot of times and it was perfect, but if you have a problem just add 10 g of extra semolina or 1 tbsp of cornstarch. When is hot it must be the same texture like in the video recipe. You will let it cool down before filling the filo dough. Thank you for your feedback ☺️
@@Greek_Cuisine i'm sorry it was my fault, I tried hard and I finally succeeded, twice ! That's awesome ! I love it and my family loves it to !
Such a pleasure to bring Greek food here to France, Γιατί η κοπέλα μου είναι ελληνίδα ! 😂 Thanks again !
What number fillo.
Hello 👋 The sheets are 43x49, but of course you can use ordinary leaves for strudel or phyllo dough.
Δεν ξέρω τι είδους ελληνικό κανάλι είστε αλλά ένας Έλληνας δεν έγραψε σχόλια από κάτω. Επίσης επειδή τυγχάνει να είμαι από Θεσσαλονίκη το αυγό δεν χρειάζεται στην κρέμα. Να είσαι καλά!
Ευχαριστώ πολύ 🙏 να είστε καλά 💐
This is bougatsa
Yes 👌🤗
3 times a week?! Prepare for diabetes.
😂
Three times a week. Boring. You need to learn more recipes.
🤣🤣🤣
Un.deliciu.Multumesc!
Cu drag 🤗
Looking amazing
Thank you 🙏