Frosted Bougatsa

Introduction to Bougatsa

Bougatsa is a traditional Greek pastry that is enjoyed across the country, often served as a breakfast treat or a satisfying dessert. It originates from the region of Thessaloniki and has roots in Byzantine times. The beauty of Bougatsa lies in its versatility—it can be either sweet, filled with semolina custard, like in this recipe, or savory, filled with a mixture of cheese or minced meat.

Today, we will explore a delightful twist on this classic pastry—the Frosted Bougatsa. This version features a luscious custard filling encased in flaky phyllo, topped with a sweet frosting to enhance its texture and flavor.

Let's dive into making this delicious treat, perfect for any occasion.

Ingredients for Frosted Bougatsa

• phyllo dough (400g, thawed)
• milk (500ml)
• semolina (120g)
• sugar (150g)
• vanilla extract (1 teaspoon)
• eggs (2, beaten)
• butter (100g, melted)
• powdered sugar (for dusting and frosting)
• cinnamon (for dusting)
• lemon juice (2 tablespoons)
• water (for the frosting, as needed)

Preparation Steps

Preparing the Custard Filling

1. In a saucepan, bring milk to a gentle simmer over medium heat.
2. Slowly add semolina while continuously stirring to prevent lumps.
3. Mix in sugar and a vanilla extract, and continue stirring until the mixture thickens into a smooth custard.
4. Remove the saucepan from heat and allow the mixture to cool slightly before gradually folding in eggs. This will enrich the custard and give it a lovely texture.

Assembling the Bougatsa

1. Preheat the oven to 180°C (356°F).
2. Brush a baking dish with butter to ensure the pastry does not stick.
3. Layer half of the phyllo dough sheets in the dish, brushing each sheet individually with butter.
4. Spread the semolina custard evenly over the phyllo dough layer.
5. Cover the custard with the remaining phyllo dough sheets, again brushing each with butter.
6. Using a sharp knife, score the top layers of the phyllo into squares or diamonds.
7. Bake in the preheated oven for about 30-40 minutes or until the top is golden brown and crispy.

Adding the Frosting

1. While the pastry bakes, whisk together powdered sugar with lemon juice and a splash of water until a smooth glaze forms.
2. Once the Bougatsa is out of the oven, allow it to cool for a few minutes before drizzling the glaze over the top.
3. Finish with a sprinkle of cinnamon and a dusting of additional powdered sugar.

Serving Suggestions

Frosted Bougatsa is best served warm to enjoy the contrast between the crisp layers of phyllo dough and the creamy custard center. Pair it with a strong cup of Greek coffee or a chilled glass of milk for a truly delightful experience.

Whether enjoyed for breakfast, as a dessert, or simply as a sweet snack any time of day, Frosted Bougatsa is sure to leave a lasting impression with its delicate texture and rich flavor.

Enjoy Your Creation!

Remember, the key to perfecting this dish is patience—whether it's taking the time to build the layers of phyllo dough or allowing the custard to achieve the right consistency, small efforts lead to great rewards. Thank you for embarking on this culinary journey with us!