Bougatsa Recipe

Bougatsa Greek custard pie

Bougatsa Recipe for Greek Custard Pie

Here is the Bougatsa Recipe for the Greek Custard Pie. It is very similar to the Galaktoboureko, however, the main difference is that it does not have a sugar syrup poured all over it. Often consumed as a breakfast item in the morning or a dessert. It can be made with a cheese filling which is how it is served on the island of Crete. Sprinkled with a little cinnamon or honey also.

Recipe for Bougatsa

Ingredients Bougatsa Recipe for Greek Custard Pie

Custard

2 cups fine semolina
2 cups caster sugar
1.5 litres milk
2 packets vanilla sugar
2 tablespoons butter

250g butter for brushing filo
1 packet filo pastry

Cinnamon, ground to serve
Icing sugar, to sprinkle on top

How to make Bougatsa

Method:

Custard

  1. In a saucepan, place the the milk and sugar, and stir over medium heat until the milk comes to a boil.
  2. Add the semolina and vanilla sugar and stir with a hand whisk, until the cream thickens.
  3. Remove from the heat and add the cold butter, and mix until the butter is incorporated.
  4. Transfer the custard into a bowl, cover with plastic wrap, and place it into the refrigerator to cool well.
  5. Make sure that the plastic wrap touches the surface of the custard, so it does not make a crust while cooling.

Assemble

  1. Preheat the oven to 170C
  2. Open up your pack of filo and unwrap the sheets. Cut the pile of large filo sheets in half so that you are left with rectangular pieces.
  3. Lay 3 sheets of filo one on top of the other, brushing melted butter in between each sheet. Have the shorter end of the filo facing you. Then, place a large scoop of the custard mixture in the bottom center of your square, leaving approximately 1.5 inches from each edge. Fold that bottom edge of filo over the custard first and then fold in each of the sides.
  4. At this point your custard should be fully covered by filo. Flip the filo and custard over, using a spatula to help support the base and help you flip and fold over, brush with butter and continue until you get to the end of the pastry. Brush the top with butter.
  5. Carefully, using a spatula, transfer to a parchment lined baking sheet. Repeat with the next custard pocket.
  6. Bake in middle of the oven for approximately 20 minutes.
  7. Remove from oven and allow to cool on a baking rack. Dust with cinnamon and icing sugar.

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