#buttery planet

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Recipe for Sweet Custard Bougatsa

Bougatsa can be sweet or savoury. it is a common Greek breakfast pastry consisting of buttery, flaky filo pastry with either a cheese filling or a sweet semolina custard filling. 📷 @butteryplanet

​Ingredients

1 x packet filo pastry

250 x grams unsalted butter

1 litre full cream milk

1 cup fine semolina

1 cup caster sugar

4 eggs

1 tablespoon vanilla sugar

2 tablespoons, fresh lemon juice

Cinnamon and icing sugar, for dusting

Method:

Add 100 grams of butter into saucepan and allow to melt on low heat. 

Add the semolina and stir for one minute with wooden spoon. 

In a separate saucepan, heat milk and add to butter and semolina mixture.

Slowly add sugar and stir consistently. Allow the cream to thicken and then turn off heat. 

In a bowl, whisk eggs and when cream has slightly cooled down, add whisked eggs into cream mixture with vanilla sugar and lemon juice. 

Stir quickly, so no lumps form in the cream. Melt remaining butter and lightly grease a large baking dish. Place half the filo pastry on the bottom of the dish one by one, brushing each sheet of filo pastry with melted butter. Pour entire custard cream on top of filo and spread across entire dish. 

Using the rest of the filo pastry, begin placing each filo sheet on top of custard mixture, brushing each sheet again with melted butter until you have used up all your pastry. Fold in the edges and make sure you brush the top filo layer with melted butter. 

Bake in 200c (preheated oven) for 30 minutes, or until filo pastry is golden brown. 

Allow to slightly cool and dust with cinnamon and icing sugar to serve

More Greek Wonders

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Recette de la Bougatsa au fromage salé

La Bougatsa peut être sucrée ou salée ; il s'agit d'une pâtisserie grecque courante au petit-déjeuner, composée de pâte filo onctueuse et feuilletée, enroulée autour d'une garniture au fromage ou à la semoule sucrée.

📷 - @butteryplanet Ingrédients: ● 450 grammes de pâte filo

● 1/2 tasse d'huile d'olive pour le filo

● 80 grammes de beurre

● 200 grammes de semoule fine

● 1 litre de lait

● 1 kilo de feta émietté finement

● 2 œufs

● 2 jaunes d'œufs

● Poivre 

Méthode:

1. Faites fondre le beurre dans une casserole

2. Ajoutez la semoule en remuant jusqu'à ce qu'elle soit bien mélangée avec le beurre.

3. Ajoutez le lait en mélangeant lentement tout le temps pour que le mélange ne forme pas de grumeaux.

4. Retirez du feu et ajoutez les œufs et les jaunes d'œufs un par un en mélangeant bien après chacun d'eux.

5. Laissez refroidir la crème anglaise salée.

6. Ajoutez le feta et le poivre en mélangeant bien.

7. Déposez la pâte filo sur le fond du plat de cuisson, peu profond, en huilant entre chaque feuille de pâte.

8. Ajoutez le mélange de fromage et recouvrez de plusieurs feuilles de filo, et ainsi de suite. Repliez les bords et assurez-vous de badigeonner la couche supérieure de filo avec du beurre fondu.

9. Cuire au four préchauffé à 200°C pendant 40 minutes jusqu'à ce que la pâte filo soit dorée.

10. Laissez refroidir avant de couper en bouchées.

Plus de merveilles grecques

[iambrittanyrena]

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Recipe For Feta Cheese Bougatsa

Bougatsa can be sweet or savoury. it is a common Greek breakfast pastry consisting of buttery, flaky filo pastry with either a cheese filling or a sweet semolina custard filling.    📷 - @butteryplanet​ Ingredients:

450 grams of filo pastry 

1/2 cup olive oil for the filo 

80 grams butter 

200 grams fine semolina 

1 litre of milk 

1 kilo feta crumbled finely 

2 eggs 2 egg yolks 

Pepper to taste 

Method:

Melt the butter in a saucepan 

Add the semolina stir well till mixed well with the butter 

Add the milk slowly mixing all the time so as the mixture does not form lumps 4. Remove for heat and add the eggs and egg yolks one by one mixing well after each one 

Allow the savoury custard to cool down 

Add the feta and pepper mixing well 

Layer the filo on the bottom of the shallow baking dish by oiling between each sheet of pastry 

Add the cheese mixture and cover with several sheets of pastry/filo oiling between each one. Fold in the edges and make sure you brush the top filo layer with melted butter. 

Bake in a preheated oven 200C for 40 minutes until the filo pastry is golden brown.

Allow to cool down before cutting into bite sized pieces.

More Greek Wonders

[iambrittanyrena]

[visitgreece-gr]

Delicious Greek Salad

Greek salad can be found in restaurants worldwide, but in our opinion it is best on a warm summer’s day while taking in the sights and sounds of Greece.

Lovingly made and beautifully shot by Buttery Planet - see their recipe below. 

Ingredients: 

1/2 small red onion, 1 cucumber, 300g cherry tomatoes, 1 bell pepper, a bunch of salad leaves, fresh basil, fresh oregano, 10-15 kalamata olives, 1 tbsp of capers, 150g feta cheese, 3 tbsp greek olive oil, 1 tbsp vinegar, salt and pepper to taste.

Method: 

Wash and cut vegetables, put them in a bowl. Add olives, capers, crumbled feta cheese. Season with salt, pepper, vinegar and Greek olive oil. Then enjoy! 

[it-visitgreece-gr]

Ricetta Bougatsa - La Dolce Grecia con crema pasticcera

La bougatsa può essere dolce o salata; si tratta di un dolce tipico greco per la prima colazione composto di una pasta filo burrosa, friabile che racchiude un ripieno di formaggio o di crema pasticcera di semola dolce. Irresistibile!

📷 - @butteryplanet Ingredienti 1 x confezione di pasta filo

250 grammi di burro non salato

1 litro di latte intero

1 tazza di semola fine

1 tazza di zucchero a velo

4 uova

1 cucchiaio da tavola (ctv)di zucchero vanigliato

2 ctv di succo di limone appena spemuto

cannella e zucchero a velo da spolverare sopra Preparazione In una casseruola far sciogliere 100 grammi di burro a fuoco basso. Aggiungere la semola e mescolare per un minuto con un cucchiaio di legno. In un’altra casseruola scaldare il latte e aggiungerlo alla miscela di burro e semola. Aggiungere lentamente lo zucchero continuando a mescolare. Far addensare la crema poi spegnere la fiamma. In una ciotola sbattere le uova e aggiungerle alla crema appena raffreddata, con lo zucchero vanigliato e il succo di limone. Mescolare con gesti rapidi per evitare la formazione di grumi nella crema. Far sciogliere il burro rimanente e imburrare leggermente una grande teglia da forno. Disporre metà della pasta filo a strati sul fondo della teglia, spennellando burro fuso su ogni strato. Versare la crema pasticcera sopra l’ultimo strato di pasta filo e distribuirla su tutta la teglia. Disporre il resto della pasta filo a strati sulla crema pasticcera spennellando di nuovo burro fuso su ogni strato fino ad avvolgere tutta la crema pasticcera. Ripiegare i bordi e spennellare lo strato esterno della pasta filo con burro fuso. Cuocere a 200°C (a forno caldo) per 30 minuti o finché la pasta filo risulta dorata. Lasciar raffreddare leggermente e cospargere di cannella e zucchero a velo prima di servire

Le meraviglie della Grecia