Sweet And Easy Bougatsa With Condensed Milk

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Bougatsa, a flaky filo pastry filled with a rich and creamy semolina custard, is a beloved breakfast and dessert treat in Greece. Its origins trace back to the Byzantine era, and its popularity has only grown through the centuries. While traditional bougatsa recipes call for a simple syrup or honey drizzle, this recipe takes a delightful twist by incorporating the luscious sweetness of condensed milk.

This recipe is perfect for those who want to experience the magic of bougatsa without the need for fancy ingredients or techniques. So, ditch the intimidation and get ready to indulge in a taste of Greece!

Mesh Om Ali (Phyllo Milk Pie)  Cleobuttera
Mesh Om Ali (Phyllo Milk Pie) Cleobuttera

Ingredients:

1 pack (400g) filo pastry sheets, thawed according to package instructions

  • 1/2 cup (120g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) semolina flour
  • 4 cups (1 liter) whole milk
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 can (397g) sweetened condensed milk

  • Directions:

    1. Preheat your oven to 180°C (350°F). Grease a 9×13 inch baking dish with a little melted butter.

    2. Prepare the filling: In a medium saucepan, whisk together the sugar, semolina flour, cinnamon, and nutmeg. Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer over medium heat, stirring constantly.

    3. Temper the eggs: In a separate bowl, whisk together the eggs. Once the milk mixture simmers, slowly whisk about 1/4 cup of the hot liquid into the eggs. Continue whisking while gradually adding the remaining hot mixture to the eggs in a slow, steady stream. This process prevents the eggs from scrambling.

    4. Thicken the custard: Return the tempered egg mixture back to the saucepan with the milk mixture. Cook over medium heat, stirring constantly, until the custard thickens and reaches a smooth consistency. This will take about 5-7 minutes. Remove from heat and stir in the condensed milk. Set aside to cool slightly.

    5. Assemble the bougatsa: Brush a sheet of filo pastry with melted butter. Lay it flat in the prepared baking dish, allowing some of the pastry to overhang the edges. Repeat with 2-3 more sheets of filo, brushing each sheet with butter as you go.

    6. Pour the filling: Carefully pour the cooled custard filling into the prepared filo pastry base. Spread evenly.

    7. Fold and layer: Gently fold the overhanging filo pastry over the filling. Brush the top layer with melted butter. Use remaining filo sheets, brushing each sheet with butter as you layer them on top. Tuck the ends of the filo pastry into the dish.

    8. Bake: Bake the bougatsa for 45-50 minutes, or until the filo pastry is golden brown and flaky.

    9. Cool and serve: Let the bougatsa cool slightly before cutting into squares and serving. Enjoy warm or at room temperature.

    Nutrition Facts (per serving):

    This recipe yields approximately 12 servings. Please note that this is just an estimate, and the actual nutritional content will vary depending on the specific ingredients used.

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 180mg
  • Sodium: 200mg
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 10g

  • Conclusion:

    Bougatsa with condensed milk is a delightful twist on a classic Greek recipe. It’s easy to prepare, requires minimal ingredients, and delivers a taste explosion that will leave you wanting more. So next time you’re looking for a delicious and satisfying breakfast or dessert, give this recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of milk?

    Yes, you can substitute whole milk with low-fat or skim milk in this recipe. However, using whole milk will result in a richer and creamier custard filling.

    2. What can I do if my filo pastry tears?

    Don’t worry, a few tears here and there won’t affect the final outcome. You can simply patch the tears with smaller pieces of filo pastry.

    3. Do I have to preheat the oven before assembling the bougatsa?

    Yes, preheating the oven ensures that the filo pastry cooks evenly and becomes crispy.