Bougatsa the Best Greeek Breakfast - crispy and creamy a must-try dessert

semolina

🥗Healthier: ground oats

💰Cheaper: cornstarch

Ground oats provide a similar texture with less cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier and dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and adds a nutty flavor.

powdered sugar

💰Cheaper: granulated sugar

Granulated sugar can be blended to make a powdered alternative.

Cook 500 ml of milk, 80 g fine semolina, 50 g sugar, 1 pinch of salt, and 1/2 tsp vanilla extract over low heat.

Let the mixture cool down.

Melt 100 g of butter in a pan over low heat, removing the foam without mixing, which takes about 30 minutes.

If using clarified butter, skip the foaming process.

Take 1 sheet of phyllo dough and brush it with melted butter, then fold it and brush again with butter.

Set the folded phyllo aside.

Prepare another phyllo sheet by brushing it with butter and spraying it with water.

Repeat with a second phyllo sheet, brushing with butter and spraying with water.

Add the folded phyllo in the middle of the prepared phyllo layers.

Once the cream mixture is cold, add it on top of the folded phyllo.

Fold the phyllo over the cream and spray with water again.

Place the pie in a baking pan.

Bake at 180°C (360°F) for about 25 minutes.

Dust with 1 tsp powdered sugar and 1/2 tsp cinnamon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens