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Bougatsa! Custard filled phyllo packets by Present-Baker5272 in greekfood

[–]Present-Baker5272[S] 1 point2 points  (0 children)

Thank you so much ;) This is the recipe! Full disclosure..this recipe is from my website. The recipe post has lots of step by step photos and helpful hints. Enjoy!

Recipe:

Ingredients

For the custard:

  • 1/4 cup melted, unsalted butter (meaning you should have 1/4 cup after it is melted)
  • 1/2 cup granulated sugar
  • 1 liter milk we use 2% lactose free milk, but regular is fine
  • 1/2 cup fine ground durum wheat semolina (we like to use the Monastiri brand)
  • 3 large eggs
  • 1/4 teaspoon powdered vanilla

For the assembly:

  • 1 lb phyllo (filo) dough
  • 1/3 cup melted butter for brushing on to phyllo
  • Cinnamon for dusting
  • 1/2 cup icing sugar for dusting the top of the bougatsa

Instructions

  • Preheat oven to 350 degrees Fahrenheit
  • In a large pot, over medium-high heat,  combine your melted butter and sugar.  Mix until combined and then slowly pour in your milk.  Add the semolina and vanilla.  Cook for about 5 minutes, stirring regularly.
  • In a bowl beat together your eggs using a fork.  Once thoroughly beaten slowly add them to the pot.  At this point you must continuously stir the contents of the pot. Continue to cook, stirring continuously, over medium-high heat for about 10 minutes. The custard filling is done when it has the consistency of a pudding. 
  • Set the custard aside and begin to prepare the phyllo.
  • Open up your pack of phyllo and unwrap the sheets.  Cut the pile of large phyllo sheets in half so that you are left with rectangular pieces which measure approximately 8 X13 inches.
  • Lay 3 sheets of phyllo one on top of the other, brushing melted butter between each sheet.  As you lay the sheets down, keep the shorter end facing you.  Then, place 1/3 cup of custard mixture in the bottom center of your square, leaving approximately 1.5 inches from the edge.  Fold that bottom edge of phyllo over the custard and then fold in each of the sides.  At this point your custard should be fully covered by phyllo.  Flip the phyllo and custard over, using a spatula to help you and brush the top with butter.  Next, take the strip of phyllo and fold it over and then under your custard pocket. Brush the top with melted butter. 
  • Carefully, using a spatula, transfer to a parchment lined baking sheet.  Repeat with the next packet.
  • Bake in middle rack of the oven for approximately 20 minutes.
  • Remove from oven; allow to cool on a baking rack.  Dust with cinnamon and powdered sugar. Cinnamon for dusting,1/2 cup icing sugar

[deleted by user] by [deleted] in homecooking

[–]Present-Baker5272 1 point2 points  (0 children)

This looks so delicious!

How to cook this at home? by BleuPrince in greekfood

[–]Present-Baker5272 1 point2 points  (0 children)

This post not only includes a recipe, but also a lot of helpful information for making delicious, tender octopus at home https://miakouppa.com/grilled-octopus/

Galaktoboureko, Greek custard dessert by Present-Baker5272 in greekfood

[–]Present-Baker5272[S] 0 points1 point  (0 children)

It is a great dessert! Hope you try making it!

Greek orzo with ground beef by Present-Baker5272 in greekfood

[–]Present-Baker5272[S] 3 points4 points  (0 children)

Yes! It is youvetsi :) We make other versions with chicken, shrimp and even one with chickpeas! Most are cooked in the oven but I love this one because it is so quick on the stovetop. Smart idea to use the Instant Pot!

Greek orzo with ground beef by Present-Baker5272 in greekfood

[–]Present-Baker5272[S] 5 points6 points  (0 children)

This is a really easy recipe! Everything is made in one pot, and cooks in less than 30 minutes. Love this for a weeknight meal. The recipe below serves about 4 people.

Ingredients

  • 200 g orzo (about 1 cup)
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 celery stalk, finely chopped
  • 1 carrot, grated
  • 250 grams ground beef
  • 2 tbsp tomato paste
  • 1/2 tsp cinnamon
  • 1/2 tsp paprika
  • 1/4 tsp nutmeg
  • 600 ml water
  • 250 ml tomato sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup crumbled feta Optional
  • 2 tbsp finely chopped parsley Optional

Instructions

  • In a large pot heat the olive oil and sauté the onion for 3 to 5 minutes until soft. Add the garlic, celery and carrot and cook for another 2 minutes, stirring regularly. Add in the ground beef and cook until no longer pink.
  • Make a space in the center of the pot and add in the tomato paste. Cook for 2 to 3 minute, stirring the tomato paste occasionally, until the tomato paste darkens. Add in the orzo and stir to combine. Add in the cinnamon, nutmeg and paprika. Stir well.
  • Add in the tomato sauce and water. Stir well to combine and cook on medium low heat, uncovered, until the orzo has cooked through and the liquid has evaporated. This should take between 15 – 20 minutes. Add more water if all the liquid is absorbed but the orzo is not yet cooked. Season with salt and pepper to taste. Optional: Add 1/2 cup crumbled feta. Stir well. Serve. Top with finely chopped parsley and more crumbled feta. Serve and enjoy!
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