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    You are in: Home / Greek / Bougatsa -- Cream Pie (Greece) Recipe
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    Bougatsa -- Cream Pie (Greece)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Sydney Mike's Note:

    This recipe was found in the 2002 cookbook, Mediterranean Street Food.

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    Units: US | Metric




    1. 1
      FOR THE CREAM: In a small saucepan bring milk & vanilla extract JUST to a boil.
    2. 2
      In another saucepan, melt butter over medium heat & then add the semolina, stirring for 1 minute.
    3. 3
      Strain the milk over the semolina, stirring continuously. Add the sugar & continue stirring for 4-5 minutes, or until mixture is thickened, then remove from the heat & set aside to cool, stirring occasionally to prevent the formation of a skin on top.
    4. 4
      In a small container, beat together the egg & 1 egg yolk, & when the milk mixture is cool, stir the eggs into the milk mixture.
    5. 5
      Preheat oven to 400 degrees F & coat the inside of an 8-inch-square baking dish with a little butter.
    6. 6
      Cut the sheets of filo to fit the baking dish & then lay 6 sheets into the baking dish, brushing the top side of each with melted butter.
    7. 7
      Spread the cream filling over the pastry & cover with the remaining sheets, again brushing each sheet with butter. Keep the filo covered with a slightly damp kitchen towel at all times so it doesn't dry out.
    8. 8
      Bake for about 25 minutes or until the pastry is crisp & golden, then remove from the oven & cut into 4 squares. Sprinkle each with powdered sugar & a little cinnamon & serve hot or warm.

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    Ratings & Reviews:

    • on June 12, 2010


      Very tasty! I am FINALLY over my fear of phyllo pastry. LOL I used 1/2 teaspoon of vanilla, everything else I kept as directed. Thanks for sharing SydneyMike. Made for ZWT 6.

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    • on March 26, 2012


      Good! DH says. This was eaten in my FIL's diwaniya (men's social gathering) with Arabic coffee and black tea. I used homogenised milk because I couldn't find whole milk, alcohol free vanilla from the health food store, semolina by CLIC brand which is not durum semolina but the type used to make bosbousa (Arabic cake). I did 1 1/2 batches for a 9 X 13 inch pan to have a bigger quantity. That way I cut the phyllo pastry sheets in half for each layer. I definitely went easier on the cinnamon than using 2 tbs. I think I used less than 1/4 tsp for the 1 1/2 batches. I may make this again. I wonder if I could change up the vanilla for rose water or orange blossom water and the spice for maybe cardamom?? Made for Please Review My Recipe ~ ~ ~ from March 10th ~

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    Nutritional Facts for Bougatsa -- Cream Pie (Greece)

    Serving Size: 1 (262 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 619.1
    Calories from Fat 295
    Total Fat 32.8 g
    Saturated Fat 18.4 g
    Cholesterol 161.2 mg
    Sodium 351.2 mg
    Total Carbohydrate 70.0 g
    Dietary Fiber 3.7 g
    Sugars 27.0 g
    Protein 12.2 g

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