Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, bougatsa with custard. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Greek Bougatsa - Creamy custard pie with pastry - Μπουγάτσα BY: Greek Cooking Made Easy SUBSCRIBE to my YouTube channel to see all my delicious recipes. Bougatsa (Greek custard pie with phyllo) is a traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter and garnished with icing. Greek Style Custard Pastry (Bougatsa) Recipe Ingredients Directions to Make Bougatsa: Add the egg, egg yolk, and sugar to a medium bowl and beat on medium speed using an electric mixer until.
Bougatsa with custard is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Bougatsa with custard is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have bougatsa with custard using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Bougatsa with custard:
- Make ready 500 g filo pastry
- Make ready 4 cups milk
- Take 1/4 cup butter
- Take 2/3 cup fine semolina
- Make ready 2/3 cup sugar
- Prepare 2 eggs
- Prepare 2 egg yolks
- Take vanilla extract
- Take 2/3 cup melted butter
- Take icing sugar and cinnamon
The name of the dish is a derivation of the Ottoman word pogatsa. Aromatic Cooking: Eggless Bougatsa, Custard Filled Greek. Bougatsa Greek Cream Filled Filo Pastry. The reason is that even though semolina cream is firmer and more stable, custard cream creates the perfect contrast to this ultra crispy filo dessert.
Instructions to make Bougatsa with custard:
- Melt the butter in a pan and brown the semolina for one minute.
- Add the milk that you have heated well, stir and add the sugar.
- Boil at low temperature so that the custard thickens and then remove from the heat.
- When the custard cools add the eggs, beaten, the vanilla extract and cover with a plastic wrap so that it doesn't crust.
- Butter a baking tray and spread half the filo pastry buttering each sheet. Pour in the custard.
- And repeat for the rest of the pastry.
- Bake at 200 degrees for about half an hour.
- Serve dusted with icing sugar and cinnamon.
Place back on a low heat and stir until the custard thickens. Remove from the heat (discard vanilla pod if using) and cover the custard with a. This version of bougatsa calls for commercial phyllo dough. This decadent sweet treat has a creamy custard filling and is sliced and served warm, sprinkled with confectioner's sugar and cinnamon. If you've been to Greece, chances are you've tried bougatsa.
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