When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:
I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?
Dough:
I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?
Dough:
- 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
- 1/2 cup (1 stick) unsalted butter, melted
- 4 cups whole milk
- 1 cup granulated sugar
- 1 cup fine semolina flour
- 4 large eggs
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
- Ground cinnamon, for sprinkling (optional)
- Prepare the Custard Filling:
- In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
- In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
- Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
- Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
- Prepare the Bougatsa Dough:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
- Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
- Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
- Assemble the Bougatsa:
- Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
- Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
- Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
- Repeat this process with the remaining puff pastry portions and custard filling.
- Bake the Bougatsa:
- Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
- Remove the bougatsa from the oven and let it cool slightly before serving.