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Bougatsa is a traditional Greek dish perfect for any occasion, even a little snack! Golden and creamy perfection this dish is made with the most creamy custard wrapped in crispy golden filo. The main difference with Mary’s quick & easy Bougatsa is the filo is scrunched and placed on the base of the dish. Working with filo pastry can be tricky when making it the traditional way – as it can be brittle to work with…the main win when making this legendary recipe. Simply line with butter, scrunch and place!
If you’re a sucker for a creamy custard pie look no further, it’s a crowd-pleaser, also pleasing to the eye and can be done in under an hour from start to finish. Usually, it’s served warm or at room temperature. But if you love a midnight snack, the flavours really sink in and from experience, we can tell you that cold is a win!
Ingredients
- 100g butter, melted
- 10 sheets of filo pastry
- 1 can of condensed milk
- 2 eggs
- 1 cup of milk
- 1tsp vanilla extract or vanilla beans (optional)
- icing sugar to dust
Method
- Prehead oven to 180 deg fan forced
- place 1 pastry sheet on a clean surface or a TWK Saganaki Cheese Board
- Cover the remaining sheets with a clean dry tea towel and then damp the tea towel
- Brush the pastry with a little meltd butter
- From one short end, drag the pastry until it forms an accordin-like strip about 2cm wide and place it aroun the edge of the prepared dish
- Repeat with all of the remaining sheets, scrunching slightly until the base of the dish is covered
- Place the dish in the oven for 20 minutes until golden and crisp
- Remove from the Oven
- Whisk the milk, condensed milk, eggs and vanilla until combined
- Carefully pour mixture over the pastry and bake for another 20 miutes until set
- Allow to cool slightly and dust icing sugar to serve
Time Needed
Nigella’s: 50 minutes
Rookie’s: 1 hour, 10 minutes
Don’t forget to lick the koutali 😉
