Bougatsa
Submitted by Danger269
A Greek cheese-filled pastry wrapped in buttery, shattering layers of phyllo dough. Three cheeses, a hint of nutmeg, and a sugar finish make this bougatsa an irresistible warm dessert.
YIELD
8 servingsPREP
45 minCOOK
15 minREADY
60 minBougatsa is Greek bakery magic, and the smell of it baking will have everyone hovering around the kitchen.
Cream cheese, ricotta, and large-curd cottage cheese get whipped together with a touch of sugar and grated nutmeg into a thick, creamy filling.
That filling gets wrapped in layers of buttered phyllo dough, folded into neat squares, then baked until the pastry puffs up and turns a deep golden chestnut color.
Cut into small squares, hit with a sprinkle of sugar, and serve piping hot while the phyllo is still shattering and the cheese is still molten.
This recipe makes three square pies, enough to serve 8 generously.
Variations
- Semolina Custard: For a more traditional Thessaloniki-style bougatsa, replace the cheese filling with a thick semolina custard scented with vanilla and lemon zest.
- Savory Version: Skip the sugar and add crumbled feta and fresh herbs for a savory breakfast bougatsa.
Kitchen Tips
- Keep the phyllo covered with a damp towel over plastic wrap at all times. It dries out in minutes and becomes impossible to work with.
- Brush every single layer with melted butter. This is what creates those individual flaky sheets that shatter when you bite in.
- Serve immediately after baking. Bougatsa waits for no one. The phyllo softens as it cools and loses that spectacular crunch.
Ingredients
Directions
Using an electric mixer, beat the cream cheese at high speed until light and fluffy.
Lower the speed and add the ricotta, cottage cheese, 1½ tablespoons sugar, and the nutmeg.
Beat for 1 minute at high speed, then set aside while you prepare the filo.
Lay the filo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap.
By stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them.
Then lay 2 sheets at right angles over the center, using the “base” as a diamond, not a square, brushing the center of each with butter.
Divide the filling into 3 parts and spread one part over the filo to form a 7-inch square.
Set the rest of the filling aside. Fold the top filo sheet over the cheese and brush with butter, and continue folding the filo over the cheese to make a square, brushing each time with butter.
With a wide spatula, lift the bougatsa and invert onto a cookie sheet.
Brush the top with butter and set aside.
Repeat with the remaining filo, filling until all 3 square pies are folded.
Bake in a 350℉ (180℃) oven for 15 to 20 minutes or until the filo puffs up and turns a golden chestnut color.
Cut into small squares and sprinkle with additional sugar.
Serve piping hot.
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