Greek Bougatsa with Custard Filling

Ingredients

• 10 sheets of phyllo dough 10 sheets of phyllo dough
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 4 cups (960ml) whole milk 4 cups (960ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 34g, 18g
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, heat the milk over medium heat until it starts to steam. Do not let it boil.
3. 3.
   In a separate bowl, whisk together the sugar, flour, eggs, and vanilla extract until well combined.
4. 4.
   Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
5. 5.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard consistency. Remove from heat and let it cool slightly.
6. 6.
   Brush a baking dish with melted butter. Place a sheet of phyllo dough in the dish and brush it with melted butter. Repeat this process with half of the phyllo sheets.
7. 7.
   Pour the custard filling over the phyllo layers, spreading it evenly.
8. 8.
   Layer the remaining phyllo sheets on top, brushing each sheet with melted butter.
9. 9.
   Brush the top layer with melted butter and score the surface lightly with a sharp knife.
10. 10.
    Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
11. 11.
    Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Phyllo dough — Handle the phyllo dough gently to prevent it from tearing. Keep it covered with a damp cloth while working with it to prevent it from drying out.

Tips & Tricks

• To achieve a crispier phyllo crust, brush each layer with melted butter generously.
• Serve Bougatsa warm for the best taste and texture.
• Dust the top of the Bougatsa with powdered sugar just before serving to add a touch of sweetness and visual appeal.
• Bougatsa can be reheated in the oven at a low temperature to regain its crispiness.
• Experiment with different fillings such as chocolate, fruit compote, or savory options like cheese and spinach.

Serving advice

Serve Bougatsa warm as a breakfast or brunch dish. It pairs well with a cup of Greek coffee or a glass of cold milk.

Presentation advice

Cut the Bougatsa into squares or triangles and place them on a serving platter. Dust with powdered sugar and garnish with a sprinkle of cinnamon or a few fresh berries for an elegant presentation.