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Greek Food - Recipe: 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.

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