Bougatsa

Its origins can be traced back to the Byzantine Empire, where it was known as “mpougatsa”, and was often filled with cheese or meat. Over time, the pastry evolved, and sweet versions became more popular, particularly in the region of Thessaloniki. Bougatsa is a popular sweet pastry in Greece and can be found in various forms across the country.  It is typically served for breakfast or as a mid-morning snack, accompanied by a cup of Greek coffee or a glass of cold milk. It can also be enjoyed as a dessert or a sweet treat any time of the day.

Enjoy preparing this beloved Greek pastry and include it in your next family gatherings and special occasions.

Ingredients:

*150 g melted butter

*700 g fresh milk

*160 g sugar

*80 g flour for all uses

*15 g corn flour

*4 egg yolks

* 20 sheets of phyllo dough

Instructions:

  1. Pour the milk into a pot and place it on high heat. At the same time, in a bowl mix the sugar with the flour, corn flour and egg yolks with an eggbeater.
  2. Just before the milk boils, pour 1/3 of it into the bowl with the mixture and mix.
  3. Pour the mixture back into the saucepan with the rest of the milk, which we have returned to the heat. Continue mixing until the cream thickens and begins the curdles.
  4. Withdraw it and cover it with a transparent film, so that a crust does not form.
  5. Leave it aside until no layer remains on the pan.
  6. Place the 10 sheets in a 25×25 cm pan, buttering them one by one, and as you do so- their edges will protrude from the pan.
  7. Pour the still-warm cream over the layered sheets.
  8. Turn the edges of the phyllo sheets that protrude inwards, so that they half-cover the cream, and butter them.
  9. Layer the rest of the phyllo sheets on top, buttering them individually.
  10. Bake at 160oC for about 45 minutes.
  11. Leave the Bougatsa cool and then sprinkle powdered sugar and cinnamon.
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