Greek Bougatsa - Greek Breakfast Pastry
Bougatsa and Galaktoboureko are two quite similar Traditional Greek desserts. But what isthe magic behind the delicious Greek custard pie? Let us find out.
Servings 4 persons
Calories 377kcal
Ingredients
- 400 ml milk
- 400 g heavy cream
- 270 g sugar
- 4 Whole eggs
- 2 Egg yolks
- 150 g Butter
- 12 Phyllo sheets
- 1 pinch of salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- 1 tbsp soft brown sugar
- 1 tbsp cinnamon powder
Instructions
- Preheat the oven to 390 °F.
- Melt the butter over medium-low heat.
- Take a 30 x 35 cm baking pan and grease it well with butter using a pastry brush.
- Grease two phyllo sheets generously with butter and a pastry brush. Place one in the baking pan and the second on its top very carefully.
- Drizzle butter on the other phyllo sheets. Fold and wrap them like an accordion and place it in the pan until the space is filled.
- Drizzle any remaining butter on top of the phyllo.
- Bake in the oven for 20 minutes until the phyllo becomes crunchy and light brown.
- Meanwhile, crack 4 eggs in a medium-sized mixing bowl. Add egg yolks and sugar and whisk well until the sugar dissolves.
- Add baking powder, milk, vanilla essence, heavy cream, and salt. Mix well again.
- Remove the phyllosheets from the oven and reduce the temperature to 350 °F
- Pour the egg mixture over the top of the baked phyllo sheets. Spread the soft brown sugar on the top to give the custard a nice sweet crunch.
- Bake for 20 to 25 minutes or until custard thickens.
- Remove from the oven and allow time to cool.
- Turn it upside down to make the phyllo crust come on top. Sprinkle it with powdered cinnamon and icing sugar.
- Cut in squares before serving. Serve cool
Nutrition
Serving: 1casserole dish | Calories: 377kcal | Carbohydrates: 41g | Protein: 6g | Fat: 20g | Cholesterol: 50mg | Sodium: 237mg | Potassium: 36mg | Sugar: 20g