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Bougatsa Recipe
A Greek Pastry Delight
If you can’t make it to Greece, you can try making delicious Bougatsa at home. While it may seem challenging to work with phyllo dough, the process is straightforward, and the result is well worth the effort.
Yields: 8-10 servings Prep time: 30 minutes Baking time: 30-35 minutes
Ingredients
For the pastry:
- 1 package (17.3 ounces/490 grams) phyllo dough, thawed
- 1/2 cup (125 ml) melted butter
For the filling:
- 1 cup (250 ml) milk
- 1/4 cup (50 grams) sugar
- 1/4 cup (50 grams) cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 egg yolk
Method
- Make the filling: In a saucepan, whisk together the milk, sugar, cornstarch, cinnamon, and nutmeg. Cook over medium heat, stirring constantly, until thick and bubbly.
- Cool the filling: Remove from heat and let cool slightly. Stir in the egg yolk.
- Prepare the pastry: Preheat oven to 375°F (190°C).
- Brush a baking dish with melted butter.
- Lay sheets of phyllo dough in the baking dish, brushing each layer with melted butter.
- Add the filling: Pour the cooled filling over the phyllo dough.
- Cover with pastry: Cover the filling with more layers of phyllo dough, brushing each layer with melted butter.
- Cut into desired shapes: Cut the pastry into desired shapes, such as squares or triangles.
- Bake: Bake for 30-35 minutes, or until the pastry is golden brown and crispy.
- Cool and serve: Let cool slightly before serving.
pastel de nata
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