Bougatsa Tis Tebelas (Lazy Woman's Custard Pastry)
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 453.59 g phyllo pastry, thawed
- 283.49 g butter (you can get away with 8 oz if you absolutely have to)
- 396.89 g can condensed milk
- hot water (enough to measure out 2 1/2 times the volume of the can of condensed milk)
- 226.79 g milk
- 14.79 ml vanilla extract
- 1 lemon, zest of
- 3 extra-large eggs (4 regular)
-
Garnish
- icing sugar
- cinnamon
directions
- In a small saucepan, melt the butter over medium-low heat. Once melted, continue to heat it another few minutes (anywhere from 4-5) until it turns a dark amber colour and becomes very fragrant (this is called beurre noisette). Immediately remove from heat.
- Preheat oven to 375F (190C).
- With your browned butter, generously butter first sheet of filo pastry, then, scrunch up the pastry as if you were making a paper fan (beauty is unimportant, but that is the overall shape you want to achieve - you should be able to do this quickly, no more than 30 seconds per sheet of filo). Lay buttered filo fan down lengthwise in an 18 X 10 inch baking pan. Continue the same way with the remaining sheets of filo, until you have completely filled your pan. If there are any gaps, fill these with your last sheets of buttered filo, torn to accommodate gaps. Pour any browned butter that may be left, over the pastry.
- Bake pastry in preheated oven until a dark, golden-brown colour, about 25-30 minutes.
- Meanwhile, in a large bowl, empty condensed milk and 2 1/2 times its container of hot water. Add milk, vanilla and lemon zest. Whisk to blend and add the eggs, whisking to blend. (It is important to add the eggs AFTER the addition of cold milk as the milk will cool off the hot water somewhat, so the eggs don't curdle).
- Pour the milk mixture over the filo pastry and continue to bake for another 45 minutes.
- The pastry is done when it appears quite 'set' when pressed upon gently - ie. no liquidy custard appears.
- Cut into 4 strips lengthwise and 4 strips crosswise, producing 16 pieces.
- Liberally sift icing sugar over pan and be generous with the cinnamon!
- You can serve this hot, warm or at room temperature.
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Reviews
-
This was a tough one to rate because fresh out of the oven it was fabulous, someting of a cross between a bougatsa and a galaktoboureko. However when it cooled and after refrigeration it became a bit heavy and eggy and wasn't as good. This is something you would make to be eaten right away so 4 stars. Edited to add: After consulting with Evelyn I broke down the method into two steps. I baked the pastry and butter until golden brown the previous night and made the custard the following morning so that the bougatsa was fresh for breakfast. It worked beautifully and I would recommend making this recipe in this way because it really is best eaten hot out of the oven.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.