Dream layers of flaky phyllo dough are filled with a vanilla custard and topped off with pistachios and honey for a new take on an elegant Greek pastry.
What on earth is a Bougatsa? I came across this funny sounding Greek dessert while hunting for some inspiration for my next post. Low and behold was this absolutely gorgeous rustic masterpiece. At first glance, my thoughts were… “Well, this looks like it’s going to take some effort.” I checked out the ingredients and method and was shocked to see how simple it was!
I added honey and pistachios as garnish at the end for a little wink at my favorite Greek dessert ever…Baklava. I have to say this Pistachio and Honey Bougatsa is coming close to knocking my Pear and Fig Baklava into second place. It’s dreamy with all those layers of phyllo and that vanilla bean custard that’s nestled through out its layers is to die for.
Greek Bougatsa with Honey and Pistachios
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
Description
Dream layers of flaky phyllo dough are filled with a vanilla custard and topped off with pistachios and honey for a new take on an elegant Greek pastry.
Ingredients
- 1 packet of phyllo pastry (375 grams)
- 1 cup unsalted butter
- 5 eggs
- 2 and ¾ cups cream
- ¾ cup sugar
- seeds from 2 vanilla beans or ½ tsp vanilla bean paste
- 1 teaspoon ground cinnamon
- honey (powdered sugar and chopped pistachios for garnish)
Instructions
- Preheat your oven to 350 F and butter a 12-13 inch cake pan.
- Melt your butter in the microwave or a saucepan over the stove.
- Take your first sheet of dough and roll it into a scroll. First fold it kind of like a fan, and then roll into a scroll. Kind of like a snail shell.
- Place the first little rolled up piece of phyllo dough into the center of the dish.
- Continue to fold the rest of the sheets like fans, and wrap them around your first scroll in the dish.
- Continue to layer, until the whole pan is full of the phyllo dough…nice and layered.
- Brush all the layers of dough with your melted butter, making sure the butter gets into each crevice.
- Bake for about 30 minutes until golden brown.
- In a large bowl, whisk together the eggs, cream, sugar, vanilla seeds, and cinnamon until nice and smooth.
- Once the phyllo is done baking, immediately pour the custard over the entire thing and place back in the oven to bake for 30 more minutes.
- Check on the bougatsa about 10 minutes before the end to make sure its not browning to much. If it is, you can place some foil on top while its finishing.
- Once its cooled a little, drizzle with your favorite amber honey and sprinkle with chopped pistachios and powdered sugar.
- It’s best served warm!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Baking, Dessert, Pastry
I am not understanding how to shape this. Can you explain? Thank you
Haha! Well, Take your first sheet of dough and roll it into a scroll. First fold it kind of like a fan, and then roll into a scroll. Kind of like a snail shell…..I don’t get it either.
It says 12 to 13 inch cake pan. Is that correct? it looks like an 8 to 9 inch round pan or a spring form in the photos.
I did not understand the instructions for forming the dough. this helped= http://phoodie.com.au/2013/05/02/phoodies-aunts-bougatsa/
Looks and sounds delicious. I can’t wait to try it.
This looks fabulous! I’m just having a bit of trouble picturing how you fan, then scroll the phyllo.
In my vocabulary, “scroll” would translate to “spiral.”
So:
Fold each piece of philo dough into a fan shape, roll the first piece into a SPIRAL for the center, and place it in the pan. Then continue folding and placing pieces in an outward spiral until the pan is full.
Oops! Phyllo dough! ?
What kind of cream? Heavy whipping cream?
Outstanding!! Easy to make and just purely heaven to eat! I hope you don’t mind, but I hacked your recipe a bit to make Greek Spinach Pie (of course, leaving out the sugar, vanilla, etc.). It turned out fabulous. Thank you for sharing.
Sounds awesome, great creative approach!
Delicsiou, and looks so good too!
Love everything greek, and this was delicious!
Oh dear God, this is so awesome!