La Bougatsa: the puffed-out dessert with a creamy heart
Anyone who has been to Greece remembers the aroma and flavor of this typical recipe. Bougatsa is a true Greek specialty, perfect for breakfast, but not only ! It calms in a flash that desire for sweets that assails us from time to time, giving the palate an unmistakable, round and full taste, scented with cinnamon.
It is said that its origins date back to the mists of time, in Thessaloniki to be precise, where the best version of all can still be enjoyed today.
But preparing it with your own hands is not an impossible task, indeed!
The dough is based on phyllo dough, you can use ready-made rolls or prepare it with our special recipe, click here .
What are you waiting for then? Get to work, let’s get started!
BOUGATSA: ingredients and preparation
For this recipe, get:
- whole milk, 1 l
- sugar, 200 g
- corn flour , 10 g
- fine semolina , 120 g
- vanillin, 2 tsp
- fillo pasta , 450 g
- butter, 250 g
- powdered sugar , to taste
- cinnamon, to taste
In a tall and capacious saucepan, pour the milk, sugar, semolina and cornmeal. Mix well with a hand whisk, then put on the gas and bring to the boil.
When it starts to thicken, remove from the heat, add the vanillin and mix it perfectly, transfer the cream into a glass bowl, wrap it with cellophane and put it in the fridge. It must cool down completely.
Take it back and work it to make it swollen and frothy.
Preheat the oven to 200°. Line two trays with baking paper.
Roll out the first sheet of phyllo dough, sprinkle it with melted butter, then place a second and a third sheet, always alternating them with a brush of butter.
Spread a layer of cream in the center and fold them towards the center and on themselves as if to form an envelope. With these doses you will get 4 bougatse.
Continue in this way until all the ingredients are used up, then arrange on the plate and bake until completely browned.
Remove from the oven and leave to cool completely before sprinkling with icing sugar and cinnamon.