GREEK BOUGATSA (crispy phyllo filled with custard)
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- Опубликовано: 3 окт 2024
- Welcome back! I know it has been a while since my last tutorial, but unavoidable circumstances prevented me from continuing for a short time...but I am back! Today we are making Greek Bougatsa, crispy, buttery phyllo rolls filled with scrumptious custard infused with orange and vanilla. So easy to make, and you will most assuredly impress your family and friends with this beautiful breakfast pastry. Please read the recipe through before starting.....phyllo dough always needs to be thawed properly to be successful. Happy Baking!
GREEK BOUGATSA
1 quart whole milk (4 cups)
1/2 cup fine semolina flour
1 cup sugar
2 tablespoons salted butter
1/4 teaspoon salt
5 large eggs, well beaten
2 teaspoons vanilla extract
Orange zest, from half a large orange
1 box frozen phyllo dough, thawed overnight in refrigerator, then set on counter at room temperature for 2 hours before opening.
3/4 cup unsalted butter, melted
CUSTARD
In a deep saucepan, heat milk until steaming, on medium low heat.
Meanwhile, beat eggs well with a whisk in a separate bowl and set aside.
While stirring, add sugar, 2 T butter, and semolina to steamed milk. Cook over a low heat until slightly thickened, stirring all the while with a whisk, about 5 minutes.
Slowly blend in about a cup of the hot milk liquid into the beaten eggs. Pour this egg/milk mixture back into the rest of the hot milk and stir to combine. Add vanilla and orange zest and cook and stir constantly until thickened, about 2 minutes. Mixture should coat the back of a spoon when thickened properly.
Let custard cool to room temperature before making rolls. (This will take a couple hours.) To speed along the cooling, the pan of custard may be set in a water bath with ice. Or, you may refrigerate custard and put rolls together the next day. While custard cools, cover top with a piece of plastic wrap to prevent a 'skin' from forming on top.
Melt 3/4 cup unsalted butter over low heat.
Unwrap phyllo dough, and lay out on counter or board and cover with a slightly damp kitchen towel. If dough comes in 2 packages, only unwrap one for now.
With a pastry brush, lightly butter one sheet of phyllo. Cover with a second sheet of dough and brush butter over that one. Using a large serving spoon, drop about 1/4 cup of cooled custard onto the lower middle area of buttered dough. Fold sides over to cover custard, as shown in video. Use pastry brush to butter area of exposed dough. Lightly roll end of dough over custard and continue until you have made a roll. Be sure not to roll too tightly as custard will expand a bit. Place on a parchement lined baking sheet. Continue until you have used up all the custard or run out of phyllo dough. Brush all sides of rolls with butter, and bake at 350 degrees for approximately 34-40 minutes or until golden brown. This may take longer depending on individual ovens. Do not underbake.
Let cool completely on a cooling rack, then dust with powdered sugar and cinnamon before serving. Refrigerate leftover Bougatsa rolls. They are delicious cold, but if you prefer them warm, reheat at 300 degrees for about 5 or 10 minutes.
Bravo Pamela! I’m Greek and love Bougatsa! Tried your recipe and it was a hit! 👏👏👏👏
Excelent explanation of recipe and even history of where it comes from, thank you!👏🏻👏🏻🇬🇷
From Germany, thank you! 💖
You are welcome! Thanks for watching.😊
You are so good at explaining every detail. Thank you
Thank you, I really appreciate your feedback!
It’s about how fresh your filo is, greetings from Turkey
I agree. I always try to remember to check the date on the box before purchasing. I wish I had some place I could buy it fresh. My husband‘s grandmother used to make her own and stretch it across the kitchen counters and table. It was so thin you could see through it. Then she would cut it. I will leave that task for someone else! I appreciate your comment.
Another terrific video, Pamela! I’m happy to see you back. A delicious recipe.
Thank you, Renee!
It seems its new channel but great start keep its going 👏
Thank you. I am new to RUclips, trying to figure out all the ins and outs of filming, editing, etc. It’s been a slow start, but I continue to move forward. I appreciate your comment. 😊
I love your recipe just the way it is. Nice and light. Just made it tonight and its delicious 😋 Thank you
I’ve saved this recipe cause I think my family would love this. Thank you
Good, just something i would like to say, cinnamon is a must, it's not something you want to avoid having in the bugatsa, without it it's not a bugatsa, it's a vital ingredient.
I like cinnamon sprinkled on top once it’s finished. This is just the way I was taught, but definitely prefer the cinnamon too! Thanks for your comment. 😊
@@pamelasfavoriterecipes7998 In my youth I was often in Kavala and Saloniki and we had the traditonal Bougatsa from a big tapsi, cut into small pieces and then sprinkled with powdered sugar and cinnamon. So tasty while it's still hot, but not too hot. Still your variation looks great as well. Handheld Bougatsa 😊
From United Kingdom, neighbour of Royal Family,
I would like to say, thank you
❤thank you for sharing !
Thanks for teaching us I never heard this day I would love to try it thank you I'm going to do it just one quick question from where are you doing your recipes I'm talking from Canada
Hi Salma, thanks for taking the time to leave a comment. I am in the US.
Lemon zest sounds good instead of orange
Try lemon zest and let me know how you like it. I think either would be fine. The orange is very subtle and I do love it in bougatsa!
Try using a misting water botte.
I definitely use the broken pieces in the 3rd layer. It's illegal to waste phyllo
Question … could u premake this and freeze it or put refrigerator??
Yes, definitely okay and should refrigerate what isn’t eaten. I’ve never had any left to freeze but I think it may be fine. To crisp up the phyllo dough, put them on a baking pan, in a 300 degree oven for a few minutes after chilling or freezing. (Let them thaw completely before reheating.)
Bc I wanna like peep them the day before Christmas.. then cook Xmas day
I was wondering about freezing them before baking? For convenience at a larger gathering.
Μπουγάτσα στην Ελλάδα λέμε το φύλλο. Μέσα στο φύλλο μπορείς να βάλεις ότι θέλεις από γλυκές γεύσεις μέχρι αλμυρές.
Zutaten bitte auf deursch
What number fillo
Hi Georgann, the phyllo that I purchase here in the states on the West Coast is not numbered. But if you have to make that decision, I would go with the thinner phyllo that’s used for pastry making. There are probably 2-4 dozen sheets per box.
Oh my. I can’t believe you threw out the water. That’s bizarre.
What did you expect Pam to do with it?
I love the recipe but wil be nice if you can go shortening to much talking.
What???? Then go to a cookbook. God forbid you people that like to critique are usually know it alls that do not know how to do anything.