Bougatsa

YOUR LINK HERE:

http://youtube.com/watch?v=w7327OnqgQA

Bougatsa is arguably the most famous pastry of Thessaloniki. It’s typically a crispy concoction of paper-thin phyllo and a creamy, silky-sweet filling. Bougatsa can also be savory. This recipe is adapted from one of the city’s most famous bougatsa places, Bandis, whose family has been making this classic Greek dessert and wonderful Greek breakfast treat for generations. The recipe below, however, is a little different – reconstructed – from what you will see by watching the episode. The reason for that is easy enough to understand: Bandis’s bougatsa is made with his family’s secret recipe! • Ingredients • Pastry • 4 cups/ 500g all-purpose flour • A pinch of salt • ½ cup/ 50g butter melted kept at room temperature • 1 cup and 1 Tbsp/ 250g water lukewarm • 1 ¼ cups/ 300g butter melted to brush over the pastry • Cream filling • 2 cups/ 500ml full-fat milk • ¾ cup/ 150g sugar • 1 tsp vanilla extract • ¼ cup/ 50g cornstarch • 4 egg yolks • 2 Tbsp/ 20 g butter melted -kept at room temperature • For serving • Confectioner’s sugar • Cinnamon • Find the full recipe here: https://www.dianekochilas.com/bougatsa/

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