Скачать или смотреть Bougatsa Thessalonikis: Greece’s Most Irresistible Custard Pastry 🇬🇷

Get the recipe here: https://www.dimitrasdishes.com/bougat...
Buy the Oven here: https://amzn.to/3JCuHuF



Yield: 3 Pastry Parcels
This version of bougatsa, inspired by Thessaloniki’s famous pastry shops, is made into two golden parcels of crisp phyllo filled with creamy custard. Each bite is layered with buttery phyllo, a hint of caramelized sugar, and silky vanilla custard. Finished with a dusting of confectioner’s sugar and cinnamon, it’s the ultimate Greek breakfast or dessert.

Ingredients
1 lb #4 phyllo pastry thawed and at room temperature
8 ounces unsalted butter melted
10 tablespoons granulated sugar divided
For the Custard:
4 1/2 cups whole milk
2/3 cup granulated sugar
1/2 cup fine semolina flour
2 tablespoons corn starch
Pinch of salt
2 whole eggs
2 egg yolks
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
For Garnish:
Confectioner’s sugar
Ground cinnamon
Instructions
Preheat the oven to 350 °F (180 °C). Line a baking tray with parchment paper.

Make the custard: In a saucepan, whisk together the milk, sugar, semolina, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from the heat.

In a small bowl, whisk together the eggs and egg yolks. Slowly add 1 cup of the hot custard to the eggs, whisking constantly to temper. Pour the egg mixture back into the saucepan and whisk until smooth. Stir in the butter and vanilla. Set aside to cool slightly.


Assemble the phyllo parcels: Place one sheet of phyllo on a clean work surface. Brush lightly with melted butter and sprinkle with 1 tablespoon sugar. Repeat with 4 more sheets, layering them neatly on top of one another.

For the 6th sheet, brush with butter, fold in half, brush again, and fold in half once more to form a square. Brush with butter and place the folded square in the center of the layered stack.

Spoon a third of the custard onto the folded phyllo square in the center. Fold the outer phyllo sheets over the filling to form a rectangle parcel. Brush the top with butter. Carefully flip the parcel over onto the parchment-lined baking tray, seam-side down. Brush with more butter.

Repeat the process with the remaining phyllo sheets and custard to form the second and third parcels.

Bake for 35 to 40 minutes, or until golden and crisp. Remove from the oven and allow to cool for 20 minutes so the custard can set.


Dust generously with confectioner’s sugar and cinnamon. Cut into cubes and serve warm or at room temperature.

Notes
For extra flavor, sprinkle a little cinnamon sugar between the phyllo layers along with the granulated sugar.
Bougatsa is best enjoyed the day it’s baked, but leftovers can be warmed in the oven to restore crispness.

To make the Bougatsa in a baking pan:


Brush an 9 by 13 -inch baking dish with melted butter. Place one layer of phyllo on the bottom of the pan allowing the excess phyllo to hang over the side of baking dish (if you were looking at the dish as a clock, the phyllo will hang out at the 6:00 position) Drizzle with butter.
Place another layer of phyllo (9:00 position) in the dish and drizzle with butter. Place the third phyllo sheet on top (at the 12:00 position) and drizzle with butter.
Place the last sheet on top (at the 3:00) position.
Pour the custard in the center of the sheets and spread.
Cover the custard with the phyllo that is hanging from the pan and drizzle butter between each layer.
Optional: If you like a nice thick top crust layer, add 1 more sheet of phyllo on top and tuck the excess of the phyllo into the pan. Brush with butter.
Cut into slices into the top of the pie.
Bake for 35 minutes or until golden.
Garnish with a heavy dusting of confectioner’s sugar and some ground cinnamon.
Allow the pastry to sit at room temperature at least 25 minutes before serving so that the custard can set.
Enjoy!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


Official Facebook Page:   / dimitrasdishes  
Instagram:   / dimitras.dishes  
Pinterest:   / dimitrasdis0637