Bougatsa
Bougatsa
Bougatsa



Bougatsa

Custard filled fyllo.

1/2 + Cup Butter Unsalted
1/2 Teaspoon Cinnamon
1 Whole Egg Room temp.
1 Item Egg Yolks Room temp.
1/2 Package Fyllo Pastry 8 - 10 sheets
1 A Little Icing Sugar
2 Teaspoon Lemon Juice
1 1/2 Cup Milk
1/4 Cup Semolina
1/2 Cup Sugar
1/2 Teaspoon Vanilla

Beat eggs until frothy. Beat in sugar until thick and foamy. Set aside.
Heat milk in medium pot until hot but not boiling. Remove from heat.
Whisk a small amount of the hot milk slowly into the egg mixture. Pour
eggs into hot milk, whisking quickly and constantly so that eggs don't
curdle. Return to medium-low heat; cook, stirring constantly, about 3
minutes. Gradually sprinkle in semolina, add a pinch of salt. Reduce
heat to very low and cook, stirring constantly, until thick and smooth,
about 5 minutes. Remove and stir in 2 tbs. butter. Bring to room
temperature, stirring occasionally. Stir in juice, vanilla and cinnamon.
(Make sure custard is cooled before continuing) Preheat oven to 375
degrees. Unroll one sheet of fyllo pastry, place on a towel for easy
folding. Brush lightly with melted butter. Place 3 tbs. of custard on
lower 1/3 of pastry. Spread evenly nearly covering lower third of pastry.
Fold right and left sides of pastry towards centre so that edges just
meet; lightly brush folded sides with butter. Fold lower third up; brush
with butter Fold upper third down, to form an envelope; brush with
butter. Lightly brush top and bottom of custard filled 'envelope' with
butter and place on an ungreased baking sheet. Repeat with remaining
fyllo pastry. Bake until golden-brown, about 15 minutes. Serve warm,
lightly dusted with icing sugar and cinnamon.

Source: <http://www.eatgreektonight.com/recipes/Desserts/Bougatsa.html>



Bougatsa

by Joyce Helfand, Owner, OPA Tours Greece

There are as many recipes for bougatsa as there are Greek woman who
painstakingly prepare it. This is one of the less labor intensive and
adaptable to easily available ingredients, but delicious nevertheless.

1 quart of milk
1/2 cup sugar
4 tablespoons butter
1/3 cup farina, regular
4 large eggs, well beaten
1 teaspoon vanilla
1/2 pound ready made filo dough
1 cup confectioners sugar
cinnamon

Heat milk and sugar in deep pot. Add butter and farina slowly. Cook 10
minutes, stirring constantly. Remove pot from heat and cool. Add eggs
and vanilla, mixing in quickly.
Melt butter in small pot and brush some on a rectangular or square
baking pan. Lay 6 sheets of filo, brushing each with melted butter.
Pour custard mixture over filo. Cover with remaining sheets of filo,
brushing each with the melted butter as before. Cut partially through
the top layers only, making squares or lozenge shapes. Bake at 350
degrees for 45 minutes.
Sift confectioner's sugar and sprinkle heavily with cinnamon over the
top of the pastry as soon as it comes out of the oven. Eat it warm for
the most divine experience.

Source:
<http://www.theculturedtraveler.com/Archives/SEP2002/Bougasta.htm>





Bougatsa

8 servings
25 minutes 5 mins prep

1/2 lb cream cheese
1 lb fresh ricotta cheese
1 lb fresh large-curd cottage cheese granulated sugar
1/2 teaspoon grated nutmeg
18 sheets phyllo dough
1/2 cup butter, melted

Using an electric mixer, beat the cream cheese at high speed untillight
and fluffy. Lower the speed and add the ricotta, cottagecheese, 1 1/2
tablespoons sugar, and the nutmeg. Beat for 1 minuteat high speed, then
set aside while you prepare the filo. Lay the filo flat on a table and
keep covered with a damp towelover waxed paper or plastic wrap. By
stacking 4 sheets, form abase of 15 x 18 inches, brushing the top of each
sheet with melted butter as you stack them. Then lay 2 sheets at right
angles overthe center, using the"base" as a diamond, not a square,
brushingthe center of each with butter. Divide the filling into 3
partsand spread one part over the filo to form a 7-inch square. Setthe
rest of the filling aside. Fold the top filo sheet over the cheese and
brush with butter, and continue folding the filo over the cheese to make a
square, brushing each time with butter. With a wide spatula, lift the
bougatsa and invert onto a cookie sheet. Brush the top with butter and
set aside. Repeat with the remaining filo, filling until all 3 square
piesare folded. Bake in a 350 degree oven for 15-20 minutes oruntil the
filo puffs up and turns a golden chestnut color. Cutinto small squares
and sprinkle with additional sugar. Serve pipinghot.

Source: <http://www.recipezaar.com/11065>




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