BOUGATSA
Make and share this Bougatsa recipe from Food.com.
Provided by BonnieZ
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Using an electric mixer, beat the cream cheese at high speed until light and fluffy.
- Lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg.
- Beat for 1 minute at high speed, then set aside while you prepare the phyllo.
- Lay the phyllo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap.
- By stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them.
- Then lay 2 sheets at right angles over the center, using the "base" as a diamond, not a square, brushing the center of each with butter.
- Divide the filling into 3 parts and spread one part over the phyllo to form a 7-inch square.
- Set the rest of the filling aside.
- Fold the top phyllo sheet over the cheese and brush with butter, and continue folding the phyllo over the cheese to make a square, brushing each time with butter.
- With a wide spatula, lift the bougatsa and invert onto a cookie sheet.
- Brush the top with butter and set aside.
- Repeat with the remaining phyllo, filling until all 3 square pies are folded.
- Bake in a 350°F oven for 15-20 minutes or until the phyllo puffs up and turns a golden chestnut color.
- Cut into small squares and sprinkle with additional sugar.
- Serve piping hot.
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Nasir Ishaq
nishaq62@gmail.comThis recipe is a bit complicated, but I'm sure it's worth it.
Muhammad Bin
mbin@yahoo.comI'm not sure how to make this bougatsa, but I'm going to try it anyway.
Tamjed Mollick
m-tamjed93@gmail.comI can't wait to try this bougatsa! It looks so delicious.
Polly Austin
pollya@aol.comThis recipe is a bit pricey, but I think it's worth it for a special occasion.
shamraiz Khan
k.s73@hotmail.frI'm going to make this bougatsa for my next dinner party.
Edith Mumbe
m.e100@yahoo.comThis recipe seems like it would be perfect for a special occasion.
dj ponaki 25
p_dj42@gmail.comI've been wanting to try bougatsa for a long time. I'm so glad I found this recipe.
Ali Bex
alib51@gmail.comI'm a bit intimidated by this recipe, but I'm determined to try it.
Corbin Gallentine
gallentine.corbin47@yahoo.comI'm not sure I have all of the ingredients for this recipe, but I'm going to see what I can do.
Drexton Hodges
drextonhodges10@aol.comThis bougatsa looks amazing! I'm definitely going to give this recipe a try.
patel Museka
museka_p83@hotmail.comI can't wait to try this recipe!
Ebube Samson
s_e45@aol.comThis recipe is a great starting point, but I think I'll experiment with different fillings next time.
Laxuman Chadiyal
chadiyallaxuman@aol.comI followed the recipe exactly, but my bougatsa didn't turn out as flaky as I would have liked.
Kodi Bleu
kodi-b24@yahoo.comThe custard filling was a bit runny, but I think that was because I didn't cook it long enough.
Musta kasa paskaa
p-m@gmail.comThis bougatsa was a little too sweet for my taste, but I think that's just a matter of personal preference.
Jhb south skateboarding
s.j@yahoo.comI had to make a few substitutions because I didn't have all of the ingredients, but the bougatsa still turned out great.
Md:yemon Talucder
m_talucder@aol.comI've never made bougatsa before, but this recipe made it easy! The instructions were clear and concise.
Abdulmalik yt
a_yt@hotmail.comThis recipe is a bit time-consuming, but it's definitely worth the effort. The bougatsa was so delicious!
Karan Gaming
g7@gmail.comI made this bougatsa for a brunch party and it was a huge hit! Everyone loved it.
Humble Aza
haza@gmail.comThis bougatsa recipe is a keeper! The phyllo pastry was crispy and flaky, and the custard filling was creamy and rich. I followed the recipe exactly and it turned out perfectly.