Bougatsa – Crispy Filo Pastry Filled With Warm Custard Cream

Bougatsa – Crispy Filo Pastry Filled With Warm Custard Cream
Bougatsa is a very crispy pastry dessert filled with a velvety custard cream. Always served warm sprinkled with lots of icing sugar and cinnamon.
  • 1 package phyllo pastry sheets 450 grams
  • 200 grams butter melted
  • 1 liter fresh milk
  • 100 grams sugar
  • 1 teaspoon vanilla extract
  • 40 grams cornstarch
  • 4 large eggs
  • icing sugar
  • ground cinnamon
  1. For The Cream:
  2. In a mixing bowl whisk together the eggs and cornstarch. Set aside.
  3. In a cooking pot add milk, sugar and vanilla extract. Heat over high heat.
  4. Once milk reaches a boiling point remove from heat. Using a ladle, start pouring milk slowly, into the egg mixture while whisking constantly.
  5. Incorporate half the milk into the eggs and then transfer mixture back to the pot.
  6. Transfer pot back to the heat and keep whisking until cream thickens.
  7. Set cream aside.
  8. For The Base:
  9. Lay open the phyllo stack on your working surface.
  10. Grease a 15x10 inch / 38x25 cm baking dish with melted butter.
  11. Take one phyllo sheet and gather it up together (to make it look wavy) to the corner of the dish. Repeat process with 4 more phyllo sheets to cover the whole bottom of the dish.
  12. Drizzle using the ⅓ of the melted butter.
  13. Preheat oven to 200°C / 392°F.
  14. Bake phyllo for 5 minutes or until it gets a golden color.
  15. Remove from oven and add the cream evenly on top.
  16. Add the remaining phyllo sheets exactly the same way as you did for the base. You may tear a phyllo sheet apart in order to fill empty spaces.
  17. Drizzle remaining butter on top.
  18. Bake for another 10-15 minutes until phyllo looks crispy and golden brownish in color.
  19. Set pastry aside for 10-15 minutes.
  20. Dust with plenty of icing sugar and cinnamon. Ready to cut and serve!