The fact that the folding technique used in the preparation of this traditional Greek dessert made with flaky pastry sheets can be traced back to the days of the Byzantine Empire is truly impressive. This –not so- humble, golden-brown, crispy and buttery, rich in flavour and aromas pastry was initially empty, without, however, losing any of its lusciousness.
In Greece, the authentic bougatsa, the one made only with filo pastry, appeared and became popular right after the Asia Minor catastrophe in 1922, which resulted in large population exchange. Progressively, bougatsa became extremely widespread all over Greece, starting from Northern Greece, later Epirus and then reaching every region, from the Peloponnese to Crete.
The poor man’s pie, as it was widely known, soon gave way to a more full-bodied taste as the Serra refugees filled the bougatsa with rich, sweet custard made from fresh milk and orange zest aromas.
Nowadays the choices are many. The crispy pastry is filled with cheese, minced meat or other savoury stuffing, but also with sinfully sweet fillings such as hazelnut chocolate praline or vanilla custard, baked until golden and then dusted with icing sugar and cinnamon.
Below you may find the recipe for the classic bougatsa with custard.
Serves:8 Prep.time: 15′ Cooks in: 40′ Ready in: 55′
Ingredients
2 puff pastry sheets
1/2 cup butter, melted
For the custard:
500 ml milk
1 orange, zested
100 ml fresh orange juice
50 g fine semolina
30 g flour, sifted
2 eggs
100 g sugar
1 tsp vanilla extract
For serving:
icing sugar
cinnamon
Method
Step 1:
Heat the milk and orange zest on medium heat in a large heavy bottom pan.
Step 2:
Beat the eggs with sugar and vanilla in a mixer bowl; add the semolina and flour, beating at all times. Add the orange juice and beat until well-combined. Incorporate 1 ladle of milk in the egg and semolina mixture, beating at all times. Transfer mixture in the pan, stirring at all times and allowing coming to a boil. When it thickens, remove pan from heat. Allow to cool. Preheat oven at 180οC/fan.
Step 3:
Brush a clean surface with butter. Lay the first puff pastry sheet and brush with butter. Transfer half the custard in the centre of the sheet in a rectangular shape. Bring in the edges, brush with a little water and close in a packet. Repeat the procedure once more. Place upside down on a baking dish lined with non-stick baking parchment.
Step 4:
Brush the two bougatsas with butter and bake for 30 minutes or until nicely coloured. Serve warm. Cut each bougatsa in four pieces and sprinkle with sifted icing sugar and cinnamon.
