Bougatsa Bliss

Introduction

Bougatsa, a traditional Greek pastry, combines the richness of dairy and the crunch of phyllo for a truly blissful treat. Originating from the northern regions of Greece, especially in the cities of Serres and Thessaloniki, bougatsa offers a testament to the region's multicultural influences brought by immigrants from Asia Minor.

This delicious pastry can be filled with various types of fillings, most commonly a creamy custard or savory cheese, but sweet versions happen to be the most widespread across Greece, often enjoyed as a breakfast delight or an afternoon treat. It's ideal for those who cherish a good baking time experience with rewarding results.

Ingredients

• Phyllo Dough – 500g or about 1 pound
• Milk – 800ml
• Sugar – 200g
• Semolina – 120g
• Butter – 150g, melted
• Vanilla Essence – 2 teaspoons
• Cinnamon – for dusting
• Powdered Sugar – for dusting
• Egg – 2 egg yolks
• Cornflour – 2 tablespoons, dissolved in a little water

Preparation

Step 1: Making the Creamy Filling

Start by preparing the creamy custard filling for the bougatsa. In a medium saucepan over medium heat, combine milk and sugar. Stir until the sugar dissolves completely and the mixture is heated through but not boiling.

Gradually add semolina, stirring continuously to prevent lumps. Once incorporated, add the cornflour mixture, continuing to stir until the mixture starts to thicken significantly.

Remove from heat and quickly mix in the butter, vanilla essence, and egg yolks. It should become a smooth, luscious custard. Set aside to cool.

Step 2: Preparing the Phyllo

Unroll the phyllo dough gently, taking care not to tear it. Cover with a damp cloth to prevent it from drying out during assembly.

Assembling the Bougatsa

• Preheat your oven to 350°F (175°C). Prepare a baking tray by brushing it generously with melted butter.
• Layer half of the phyllo sheets on the tray, making sure each layer is brushed with butter.
• Spread the custard evenly over the phyllo layers.
• Place the remaining phyllo sheets on top, continuing to brush each layer with butter.
• Trim any overhanging phyllo edges and tuck them neatly into the sides of the pan.
• Score the top layers with a sharp knife, outlining the size slices you’d like to serve.

Cooking Process

Bake the bougatsa in the preheated oven for approximately 30-40 minutes, or until the top is golden brown. Your prepared cooking timer will help keep track.

Serving and Enjoyment

Once out of the oven, allow the bougatsa to cool slightly. Dust with a generous amount of powdered sugar and cinnamon.

Serve warm, cutting along the pre-scored lines. Enjoy a slice with a fresh cup of coffee for a true Greek experience!

Conclusion

Bougatsa is more than just a pastry; it is a slice of Greek culture and a delightful way to indulge in the sweet, creamy richness of Mediterranean baking. Whether you’re enjoying it fresh and warm on a sunny terrace in Thessaloniki or baking your own batch in your kitchen, bougatsa promises a blissful culinary journey.