Easy Bougatsa (Greek milk pie)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 376.5
- Total Fat: 20.7 g
- Cholesterol: 49.9 mg
- Sodium: 237.7 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 0.8 g
- Protein: 5.7 g
View full nutritional breakdown of Easy Bougatsa (Greek milk pie) calories by ingredient
Introduction
Real bougatsa is a patisserie cream between layers of phyllo pastry. Here is a quickie all-in-one version, great if you have unexpected guests drop in. Real bougatsa is a patisserie cream between layers of phyllo pastry. Here is a quickie all-in-one version, great if you have unexpected guests drop in.Number of Servings: 12
Ingredients
-
250g good butter (or less, it's up to you how rich you want it)
500g phyllo pastry (the really fine kind, not the thicker ones for savoury pies)
1 x 400g tin sweetened condensed milk
500ml hot water
Directions
Gently melt 250g real butter (some of this can be ewe's butter if you like).
Pour a little of this into a large rectangular baking pan, swirl or brush around to coat the bottom and sides.
Open the packet of phyllo pastry (thaw first if frozen) and carefully unfold so you have a stack of sheets. Gather together top sheet of pastry like an accordion. Gently place into the baking pan, starting at one side. Continue until all the phyllo is used up, and the bottom of the pan is covered in wrinkled pastry. Pour over the remaining melted butter.
Bake in 180oC (350oF) oven for about 20' until pale golden.
Meanwhile dilute the 400ml tin of sweetened condensed milk with 500ml hot water.
Pour milk over the half-baked phyllo sheets, return to oven and bake another 20'-25' until the liquid is all absorbed and it's a nice golden colour.
Serve immediately sprinkled with ground cinnamon and icing sugar.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SUNNY112358.
Pour a little of this into a large rectangular baking pan, swirl or brush around to coat the bottom and sides.
Open the packet of phyllo pastry (thaw first if frozen) and carefully unfold so you have a stack of sheets. Gather together top sheet of pastry like an accordion. Gently place into the baking pan, starting at one side. Continue until all the phyllo is used up, and the bottom of the pan is covered in wrinkled pastry. Pour over the remaining melted butter.
Bake in 180oC (350oF) oven for about 20' until pale golden.
Meanwhile dilute the 400ml tin of sweetened condensed milk with 500ml hot water.
Pour milk over the half-baked phyllo sheets, return to oven and bake another 20'-25' until the liquid is all absorbed and it's a nice golden colour.
Serve immediately sprinkled with ground cinnamon and icing sugar.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SUNNY112358.