Ingredients for Bougatsa Greek Cream Filled Phyllo Pastries
- Egg
- Egg Yolk
- ¾ cup granulated sugar
- Whole Milk
- ½ cup semolina
- melted butter, for brushing (approximately ½ cup)
- Fresh Lemon Juice
- Lemon, Zest Of
- Vanilla Extract
- Phyllo Pastry
- powdered sugar, for dusting
- ground cinnamon, for dusting
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How to Make Bougatsa Greek Cream Filled Phyllo Pastries
- In a large bowl, beat 4 large eggs until frothy.
- Gradually beat in ¾ cup granulated sugar until the mixture is thick and foamy (about 4 minutes). Set aside.
- Heat 4 cups whole milk in a medium saucepan over medium heat until hot but not boiling.
- Remove from heat and slowly whisk the hot milk into the egg mixture in a thin stream, whisking constantly to prevent curdling.
- Pour the custard mixture back into the saucepan and cook over medium-low heat, stirring constantly, for 3-4 minutes.
- Gradually sprinkle in ½ cup semolina, letting it flow from your hand in a thin stream, while stirring constantly.
- Add a pinch of salt.
- Reduce heat to very low and continue cooking, stirring constantly, until the custard is thick and smooth (about 5-6 minutes).
- Remove from heat and whisk in 4 tablespoons (½ stick) of unsalted butter, cut into pieces, until completely incorporated.
- Place a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming and let it cool completely.
- Once cool, stir in ¼ cup orange juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
- Preheat oven to 350°F (175°C).
- Unroll one sheet of phyllo pastry, keeping the remaining sheets covered with a damp kitchen towel to prevent drying.
- Place the phyllo on a work surface with the narrow end facing you.
- Lightly brush the phyllo with melted butter (about 1 tablespoon per pastry).
- Place 3 tablespoons of custard on the lower third of the phyllo.
- Using a thin, flexible spatula, spread the custard into a wide rectangle (approximately 10x5 inches), nearly covering the lower third of the phyllo.
- Fold the right and left sides of the phyllo towards the center so that the edges just meet.
- Lightly brush the folded sides with melted butter.
- Fold the lower third up and brush with butter.
- Fold the upper third down and brush with butter. It should now look like an envelope.
- Place the pastry on a lightly buttered baking sheet and repeat steps 13-21 for 7-9 more pastries.
- Brush the tops of the bougatsa with any remaining melted butter.
- Bake for 15-18 minutes, or until golden brown.
- Let cool for 20 minutes before serving.
- Serve warm, dusted with powdered sugar and cinnamon.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
35g
Fat
86g
Carbs
21g
