❤️ Why You’ll Love Bougatsa
Crunchy: This Bougatsa is so delicious and thanks to the phyllo it has an amazing crunch that I love so much Versatile: Serve this with coffee for breakfast or brunch, make it for a special occasion, or even it have it with tea after dinner for dessert Authentic: Bougatsa is a famous Greek dish that is authentic. I grew up with this on the table and it’s so comforting to me
🍲 Ingredients
Semolina Flour – Semolina is a coarsely milled durum wheat. This is the flour used to make things like couscous and pasta. Semolina flour originated in Greece and you’ll find it in lots of recipes. For this instance, you do not want to sub semolina for other flour. It is not a 1:1 swap and your Bougatsa won’t turn out as planned. Orange Zest – One of the best parts of this pastry is the orange flavor. To get this, you use the zest of one orange. Orange zest brings a citrusy, tangy flavor to recipes and it is so good paired with the phyllo pastry and custard.
👩🍳 How to Make Bougatsa
For the filling
For the pastry
🪄 Tips and Tricks
Sprinkle the icing sugar on top right before serving. You want to avoid the pastry being too hot when you sprinkle the icing sugar because you don’t want it to melt Serve warm for maximum crispiness Not a fan of orange zest? You can totally omit it
🗒 Best served with
Vanilla Ice Cream Easy Fresh Fruit Salad Cashew Cardamom Vanilla Latte
👝 How to Store Leftovers
It is best to eat this fresh but you can put in the fridge in an airtight container for up to 2 days. Reheat leftovers in the oven.
🤔 Common Questions
