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

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    2 Total Reviews

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    • 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
    47%
    Total Fat 32.8 g
    50%
    Saturated Fat 18.4 g
    92%
    Cholesterol 161.2 mg
    53%
    Sodium 351.2 mg
    14%
    Total Carbohydrate 70.0 g
    23%
    Dietary Fiber 3.7 g
    14%
    Sugars 27.0 g
    108%
    Protein 12.2 g
    24%

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