Bougatsa - Greek custard pie
Votes: 29
Time: --
Complexity: easily
Complexity: easily
Traditional recipe Greek Bougatsa pie is truly creamy perfection. It's perfect as an appetizer or dessert, and dusted with powdered sugar and cinnamon at the last minute, it's sure to impress your friends and family. The key to a successful pie is using high-quality, fresh butter. The original Greek recipe calls for galaktos butter, which is made from cow's milk and imparts a rich flavor and amazing aroma!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the pie:
- Filo dough – 450 grams
- Melted butter – 200 grams
- Milk – 750 ml
- Sugar – 200 grams
- Flour – 120 grams
- Eggs - 4 pieces
- Vanilla extract - 1 teaspoon
For sprinkling:
- Ground cinnamon
- Powdered sugar
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Cooking the dish according to the recipe:
- Let's start with the filling. To prepare it, combine the sugar, eggs, and flour in a large bowl.
- Pour milk and vanilla extract into a saucepan, bring to a boil, and let cool slightly. Pour 1/3 cup of milk from the saucepan and add it to the flour mixture, mixing well.
- Turn the heat back on and pour the warm milk and flour mixture into the pan. Stir quickly until the mixture thickens. This will take 3-5 minutes. Remove the pan from the heat and stir occasionally to prevent a skin from forming on the surface of the custard.
- To prepare the Bugatsa pie, you will need a large baking tray measuring 20 x 30 cm, grease its bottom and sides with butter.
- To prepare the base you will need 10-12 sheets of filo dough: 5-6 sheets for the bottom of the Bugatsa, 4-5 sheets for the top.
- Place the sheets of filo pastry on the bottom, brushing each one thoroughly with melted butter. Pour in the custard, smooth the surface with a spatula, and top with more buttered filo sheets. Fold the edges over the pastry. Using a sharp knife, make shallow slits in the surface of the bougatsa and drizzle with butter.
- Bake the pie in a preheated oven at 160 C for approximately 45 minutes, let cool before serving, sprinkle with powdered sugar and cinnamon.
Serve with a cup of hot coffee or tea.
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