Flaky Greek pastry filled with creamy custard, dusted with powdered sugar and cinnamon. Breakfast pastry.
Ingredients
Scale
Measurement units
- phyllo dough
- milk
- fine semolina
- sugar
- eggs
- butter
- vanilla
- cinnamon for dusting
- powdered sugar
Ingredients
Scale
Measurement units
- phyllo dough
- milk
- fine semolina
- sugar
- eggs
- butter
- vanilla
- cinnamon for dusting
- powdered sugar
Instructions
Make the custard
Make the custard
Assemble and bake
Assemble and bake
Tomorrow's Meal
Crispy Bougatsa Breakfast Sandwich
Cold bougatsa sliced and pan-fried until the phyllo shatters, then stuffed into bread with fresh cheese and honey drizzle
You'll need to pick up:
Butter or oil for fryingCrusty bread or pitaFresh feta or ricottaHoney for drizzlingOptional: fresh mint or lemon zest
Quick overview:
- 1.Slice cold bougatsa into 1/2-inch thick pieces
- 2.Heat 2 tablespoons butter in a skillet over medium-high heat
- 3.Fry bougatsa slices 2-3 minutes per side until phyllo is golden and crispy throughout
- 4.Split crusty bread or warm pita and spread with fresh cheese
- 5.Layer fried bougatsa slice inside bread
- 6.Drizzle with honey and add fresh mint if desired
- 7.Serve immediately while phyllo is still crackling
Before you cook
Cook notes
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?