Summer, Greece…bougatsa (Μπουγάτσα)
I woke up this morning and guess what… it is still gloomy, cold and cloudy outside and there is a long way to go until the sun will start shinning again. I am dreaming of a hot summer and of nice, warm days. So, to bring a bit of warmth into the house I made some bougatsa wanna be. It reminds me of Greece, of sun, of late delicious breakfasts and of lazy days at the beach. Bougatsa apparently originated in the northern part of Greece, in the province of Macedonia and it has different types of filling – meat, cheese, custard, spinach and so on, all of them equally delicious. I love the sweet variety, bougatsa me krema and here is my interpretation of bougatsa.
Recipe
Few sheets of phyllo pastry
375 ml milk
2 egg yolks
80 g of sugar
2 tablespoons of cornstarch or fine semolina
vanilla
cinnamon
Procedure
Drizzle squared sheets of phyllo pastry with melted butter and bake in muffin trays in the oven at 150 degrees C for 10 minutes or until the pastry becomes golden. Meanwhile, in a pan heat the milk with 50 g of sugar. separately mix the egg yolks with sugar and cornstarch. When the milk reaches a boil, slowly start incorporating the egg mixture, while whisking continuously to ensure that the custard is smooth. Boil until the custard thickens. Pour the custard into the phyllo cups and drizzle cinnamon on top of it.
Kali Orexi or Καλή όρεξη!
It looks so beautiful!!!
I love your presentation and your dreaming summer days!
I wish you success to the world of food blogging!
Jun, Katerina – thanks for visiting my site and for your kind words.
Emi… why have I never tried this one before…!? I looks lovely! 😉 Good luck on the blogging and the cooking… and hopefully for me on the tasting :P, bizzz
Thanks Su, I will make sure you will try the bougatsa soon, we will have a greek night soon, just don’t break my plates at the end :P. Bizzz
Καλή αρχή. Θα γράψω στα ελληνικά διότι η συνταγή είναι ελληνική και θα σου πω ΜΠΡΑΒΟ γιατί έγραψες κυρίως για την “καταγωγή” της. Αν δεν είσαι ελληνίδα ευχαρίστως να σε φιλοξενήσουμε. Αν θελήσεις κι άλλες ελληνικές συνταγές στη διάθεσή σου. Καλή συνέχεια.
Hi Jenny, my greek is really poor, luckily I had a good translator around. Thanks for visiting my blog and I am looking forward to any greek recipe suggestions
Thanks for sharing! I’ve spent some time in Greece, and one of my best memories is of staying out all night then getting bougatsa fresh from the oven just as my local bakery opened…
Celia, happy my bougatsa could bring back memories of Greece. I love the summer holidays in Greece, enjoying great food, beautiful places and lovely people.
My family is Greek and my mom was an incredible cook yet I’ve never had this dish. I’m going to try it though, based on your lovely description & photos.
got to say im in love with your blog so many lush dishes how will i make them all an chance you cold maybe put up a conversion table from scales to cup measurements
Hi Chris, thanks, hopefully you will try and like my recipes. I am live in Europe and I am used to measuring everything in grams, liters etc …I will do my best to put a conversion table soon.
That looks really good. I love the touch of heart!
Raymund
http://angsarap.wordpress.com
Thanks Raymund, I was just practising saying ” I love you” before Valentine’s day 🙂
Looks beautiful and sounds delicious.
Thanks. They are really good and easy to make too.
Beautiful photos! This seems pretty simple. Congratulations on being Foodpressed!
Thanks, they are really fast and easy too make
Looks fantastic!
Thanks.
Looks divine & I can’t wait to try it! To Chris: google “food conversion”. I did and here’s a site for you: http://www.free-gourmet-recipes.com/conversions.shtml.
Jess, let me know if you liked the results 🙂 and thanks for the food conversion suggestion
It looks beautiful and delicious.
Thanks, easy to make, much easier to eat 🙂