Greek Custard Pie (Bougatsa)
Greek Custard Pie (Bougatsa)

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, greek custard pie (bougatsa). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Greek Custard Pie (Bougatsa) is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Greek Custard Pie (Bougatsa) is something that I’ve loved my entire life. They are fine and they look wonderful.

In this video I show you how to make bougatsa. Bougatsa is that Greek custard pie that's topped with cinnamon and icing sugar. Bougatsa (Greek custard pie with phyllo) is a traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter and garnished with icing sugar and cinammon.

To begin with this recipe, we have to prepare a few components. You can cook greek custard pie (bougatsa) using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Greek Custard Pie (Bougatsa):
  1. Prepare 1.5 Liter Milk
  2. Get 250 grams Butter
  3. Prepare 1/2 cup Semolina
  4. Make ready 1 Vanilla power or 2 teaspoons Vanilla extract
  5. Prepare 1 package Phyllo Dough
  6. Prepare Powder Sugar
  7. Take Cinnamon

And, is bougatsa just galaktoboureko, minus the syrup? The bougatsa versus galaktoboureko debate is a little more complex. Although both are custard desserts encased in phyllo, one of the major differences is that galaktoboureko is soaked in syrup which is often flavoured with citrus. Milopita Bougatsa is a Greek Apple Pie, made with cooked apples and spices, which are then thickened with a semolina pudding and enclosed in phyllo.

Steps to make Greek Custard Pie (Bougatsa):
  1. Melt butter in sauce pan.
  2. Semolina.
  3. Fold phyllo in half (one side overlapping the other side) and use a knife to cut the middle.
  4. Take a large sauce pan and add in the milk, sugar and vanilla. Once the milk starts to boil add in the Semolina, boil on medium heat until the cream has thickened.
  5. Butter the baking pan.
  6. Take a phyllo sheet, place it into the baking pan, then push one side of the dough towards the other.
  7. Add the thicken cream, continue to lay the rest of the phyllo and the butter and make sure that all the edges have been covered with butter. Take a fork or knife and push down all the edges of the dough into the baking pan. - - Bake for 40 minutes depending on your oven. Top with plenty of sugar powder and cinnamon. - - Kali Orexi!!! 🙂

Milopita (μηλόπιτα) pr. mee-LOH-pee-tah means apple pie and Bougatsa (μπουγάτσα) is a Greek custard pie, which I combined the two. Bougatsa is a traditional, rustic Greek pie consisting of a phyllo pastry layered with a filling of minced meat, cheese, or semolina custard. The name of the dish is a derivation of the Ottoman word pogatsa, denoting a pie filled with cheese. Bougatsa has origins from the Byzantine period. A favorite Greek street food and snack, this version of bougatsa has a custard filling and is sliced and served warm, sprinkled with sugar and cinnamon.

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