Bougatsa Recipe

Bougatsa Recipe: A Step-by-Step Guide to Making This Greek Delight

Introduction

Bougatsa is a traditional Greek pastry that is popular for its flaky layers of phyllo dough and creamy semolina custard filling. It can be enjoyed for breakfast, as a snack, or as a dessert. While it may seem intimidating to make, this step-by-step recipe will guide you through the process and help you create this delicious treat in your own kitchen.

Ingredients

**For the Phyllo Dough:** * 1 pound (450 grams) of phyllo dough, thawed * 1/2 cup (120 milliliters) of melted butter, plus more for greasing the pan **For the Semolina Custard Filling:** * 1 cup (240 milliliters) of whole milk * 1 cup (240 milliliters) of water * 1/2 cup (100 grams) of fine semolina flour * 1/2 cup (100 grams) of sugar * 2 tablespoons (30 grams) of unsalted butter * 1 teaspoon (5 milliliters) of vanilla extract * 1/4 teaspoon (1.5 grams) of ground cinnamon, plus more for dusting **For the Syrup:** * 1 cup (240 milliliters) of water * 1 cup (200 grams) of sugar * 1 tablespoon (15 milliliters) of lemon juice

Instructions

Making the Phyllo Dough Base:

1. Preheat oven to 350°F (175°C). 2. Grease a 9x13 inch (23x33 centimeter) baking pan with butter. 3. Unroll the phyllo dough and lay one sheet in the bottom of the prepared pan. 4. Brush the phyllo dough generously with melted butter. 5. Repeat steps 3-4 until you have used half of the phyllo dough sheets.

Making the Semolina Custard Filling:

1. In a medium saucepan, whisk together the milk, water, semolina flour, sugar, butter, vanilla extract, and cinnamon. 2. Bring the mixture to a boil over medium heat, stirring constantly. 3. Reduce heat to low and simmer for 10-15 minutes, or until the custard has thickened and is smooth.

Assembling the Bougatsa:

1. Pour the hot custard filling over the prepared phyllo dough base. 2. Top with the remaining phyllo dough sheets, brushing each sheet with melted butter. 3. Tuck the edges of the phyllo dough around the edges of the pan. 4. Score the top of the bougatsa into diamond shapes.

Baking and Finishing:

1. Bake for 45-50 minutes, or until the bougatsa is golden brown. 2. While the bougatsa is baking, make the syrup by combining the water, sugar, and lemon juice in a saucepan. 3. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes. 4. Remove the bougatsa from the oven and pour the hot syrup over it. 5. Allow to cool for at least 30 minutes before slicing and serving.

Tips for Making Perfect Bougatsa

* Use fresh phyllo dough for the best results. * Handle the phyllo dough with care as it can tear easily. * Brush each phyllo dough sheet generously with melted butter to ensure flakiness. * Score the top of the bougatsa before baking to prevent the layers from puffing up too much. * Allow the bougatsa to cool slightly before slicing and serving to prevent the syrup from spilling out.

Conclusion

Making bougatsa at home may seem daunting, but by following this step-by-step recipe, you can create this delicious Greek pastry yourself. With its flaky phyllo dough, creamy semolina custard filling, and sweet syrup, bougatsa is a treat that will impress your family and friends.