Deliciously Flaky Bougatsa Parcels: A Taste Of Greece!

feta cheese

🥗Healthier: ricotta

💰Cheaper: cottage cheese

Ricotta offers a similar texture with fewer calories.

custard

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

ground meat

🥗Healthier: lentils

💰Cheaper: chickpeas

Lentils provide protein and fiber at a lower cost.

phyllo pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade dough

Whole wheat adds nutrients and homemade can be more affordable.

Add 2 eggs to a bowl and whisk lightly.

Add 150gr of sugar to the bowl and keep whisking until sugar has dissolved.

Add 90gr of fine semolina to the bowl.

Pour 750ml of milk into a big pot and heat for 3-4 minutes over medium-low heat.

Pour 2-3 ladle spoons of the hot milk into the bowl while whisking.

Transfer the mixture back to the pot with the hot milk and keep whisking until the cream thickens.

When the cream thickens and you see bubbles, turn off the heat.

Add 1 teaspoon of vanilla extract to the cream.

Add 45gr of cold butter to the cream and cover with cling film to cool completely.

Use 16 phyllo sheets in total, 4 for each bougatsa parcel.

Brush the phyllo sheets with about 1/2 cup of melted butter.

Brush the top of each bougatsa parcel with butter.

Bake for 30-35 minutes in a preheated oven at 350°F / 180°C.

Serve with powdered sugar and ground cinnamon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens