With everything that has been happening and this Coronavirus pandemic I have turned to comfort eating and cooking. One pie I love to make but don’t get the chance to make often is homemade bougatsa with homemade filo. Oh and before you get scared and go away without trying this recipe please don’t! It’s simple, really simple and I would never lie to you!
My 7 year old got introduced to bougatsa this past summer when we were holidaying in Corfu when she tried it by a sweet baker in Pignata Patisserie. We used to get our supply early in the morning, head to the beach and enjoy it with a yummy frappe -us, not Nektaria!-
Right, let’s get baking lovely people and I dare you to send me your pictures and comments. I am sure you will love this recipe.
Stay safe everyone!
Dina x
Step 1 Prepare the cream filling. Add the sugar, milk and semolina in a saucepan. Whisk the cream until it starts to thicken (Don't be alarmed if the cream is not completely thick.The consistency will change once you add the butter and eggs and let it cool in the fridge). You know it's ready once it starts bubbling. Now add the butter and vanilla. Whisk well and add the eggs and salt. Cover using clingfilm -make sure the cling film touches the cream to avoid getting dry- and let it cool in the fridge. I prepared the cream the day before. Step 2 Once the cream has cooled down prepare the filo. Add all the ingredients in a mixer bowl and knead the dough for around 10 minutes. The dough will be nice and soft but not sticky. Place in a big bowl, cover with a towel and let it rest for 30 minutes. Step 3 Divide the dough into 4 balls -ideally the same weight-. Cover with a clean towel and let them rest for a further 30 minutes. Step 4 Roll each ball in plate size discs, cover each one with some clingfilm and let them rest for another 20 minutes. Step 5 Cover the area you are working on with some of the melted butter. Place one piece of dough on it and using a rolling pin start stretching the dough. Once you feel the dough can't stretch any more let it rest for a couple of minutes. Then, gently place your fingers beneath the filo sheet and start lifting and pulling, lifting and pulling. You will see the filo sheet can stretch further and the butter will help it stick. At some point the filo will get big enough and translucent. That's when the filo is ready. Step 6 Add half of the cream in the center of the filo sheet and start folding it like an envelope. Begin with the bottom, then the sides and finally the top. Move it gently to the side. Step 7 Follow the same instructions to open your second filo sheet. Once the filo sheet becomes translucent too, brush it with butter and place the first 'envelope' in the middle. Make sure to flip the first 'envelope' so that it's connections are facing downwards. Close the second 'envelope' as the first. Place in a baking tray, brush with lots of melted butter and bake for about 40 minutes. Repeat the same steps for the second bougatsa. Step 8 Let it cool -if you can - for 15 minutes and dust it with some icing sugar and cinnamon. Enjoy! I know there is a lot of waiting and resting the dough for this recipe but it's vital as it helps the dough stretch further. If you don't want to eat the same bougatsa the same day, place it in a foil tray, brush the bougatsa with butter and cover well with clingfilm. Bake from frozen. Feel free to ask me if you have any more questions x
Ingredients
Instructions
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