Best 4 Bougatsa Cream Pie Greece Recipes

BOUGATSA (GREEK CREAM-FILLED PHYLLO PASTRIES)

Steps:

• Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside.
• Heat milk in medium pot until hot but not boiling.
• Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up - never stop whisking.
• Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes.
• Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt.
• Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Whisk in pieces of cut up butter, incorporating completely into the semolina custard.
• Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely.
• When cool, stir in juice, lemon zest and vanilla.
• Preheat oven to 350°F.
• Unroll one sheet of phyllo, keeping remainder covered with dampened kitchen towel.
• Place on a work surface, with narrow end facing you.
• Brush lightly with melted butter.
• Place 3 tbsp of custard on lower 1/3 of phyllo.
• Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10x5 inches, nearly covering lower third of phyllo.
• Fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter.
• Fold lower third up and brush with butter.
• Fold upper third down and brush with butter.
• It should now look like an envelope.
• Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making).
• Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes.
• Let cool 20 minutes before serving.
• Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon.

BOUGATSA (GREEK CUSTARD CREAM PIE WITH PHYLLO)

Steps:

• Preheat the oven to 350 F / 180 C.
• Add milk, semolina and sugar in a pan on medium heat. Stir with a wooden spoon until mixture is creamy and thick. Remove from heat. Add 1 tablespoon melted butter and vanilla extract. Stir well. Put the pan aside.
• Grease a 10x5 inches baking pan (pan should be a tad smaller than your phyllo sheets). Unroll the first phyllo sheet and lay it in the the pan, with the edges overhanging. Brush it with melted butter. Repeat process for the next four phyllo sheets. Gently pour the custard in the pan. Spread it evenly over the phyllo with a spatula. Trim the rest sheets of phyllo into the shape of the pan. Top custard with a phyllo and brush it with melted butter. Repeat process with the rest of phyllo sheets. Fold the overhanging edges towards the centre and brush with more melted butter.
• Bake for 25 minutes until golden and crispy.
• Allow to cool for 20 minutes before serving. Cut bougatsa in slices and generously dust each slice.
• Kali orexi!

BOUGATSA -- CREAM PIE (GREECE)

Steps:

• FOR THE CREAM: In a small saucepan bring milk & vanilla extract JUST to a boil.
• In another saucepan, melt butter over medium heat & then add the semolina, stirring for 1 minute.
• Strain the milk over the semolina, stirring continuously. Add the sugar & continue stirring for 4-5 minutes, or until mixture is thickened, then remove from the heat & set aside to cool, stirring occasionally to prevent the formation of a skin on top.
• In a small container, beat together the egg & 1 egg yolk, & when the milk mixture is cool, stir the eggs into the milk mixture.
• Preheat oven to 400 degrees F & coat the inside of an 8-inch-square baking dish with a little butter.
• Cut the sheets of filo to fit the baking dish & then lay 6 sheets into the baking dish, brushing the top side of each with melted butter.
• Spread the cream filling over the pastry & cover with the remaining sheets, again brushing each sheet with butter. Keep the filo covered with a slightly damp kitchen towel at all times so it doesn't dry out.
• Bake for about 25 minutes or until the pastry is crisp & golden, then remove from the oven & cut into 4 squares. Sprinkle each with powdered sugar & a little cinnamon & serve hot or warm.

BOUGATSA

Steps:

• In a non-stick saucepan, bring the milk to a boil.
• In a Dutch oven, melt the butter and brown the semolina for 5 minutes over medium heat, stirring continuously.
• Add the hot milk, sugar and the seeds of the vanilla bean.
• Cook over low heat, stirring constantly, until a thick, smooth cream is obtained.
• Beat the 2 eggs and the 2 yolks and add them to the previous preparation. Mix well.
• Transfer the resulting cream to a bowl and cover with plastic wrap, with the plastic wrap touching the entire surface of the cream.
• Let cool.
• Preheat the convection oven to 350 F (180°C).
• Brush a large baking dish with melted butter, then spread the first sheet of filo pastry.
• Brush butter on top and place a second sheet of pastry. Let the edges of the dough overflow outside the dish, they will then be folded back to close the bougatsa.
• To avoid overlapping the filo sheets, place the second sheet of filo dough by turning it 90 degrees then continue like this (butter, new sheet turned 90 degrees, then butter, etc.) with all the sheets, but reserve 4 for the rest and the end.
• Pour the cream over the buttered filo pastry sheets and spread over the entire surface using a spatula, then close by folding the edges of the filo pastry sheets.
• To close the bougatsa, brush the 4 reserved filo pastry sheets with butter and add them on top, folding the edges inside.
• Bake for 25 to 30 minutes or until the top is golden brown.
• When it comes out of the oven, sprinkle the bougatsa with icing sugar and cinnamon powder.
• Let cool then cut it into 10 squares and serve.