Kristy. It may be that your’s overcooked a bit. In Greek: Καταϊφι. This recipe is from when I lived in Canada and HAD to have one! Interesting info on the buffalo milk... Its what makes the basic principals of this recipe so unique ... and I have to admit the consistency of the crema plays a big part in the success of the end result, My wife prefers Bougatsa but I love the galaktobouriko a little more. You can get a sense of what it looks like here. How is a Latino with German roots treated in Greece and Turkey . Personally, I believe a GOOD galaktoboureko is the best! Plus it has the syrup and more flavour of clove, perhaps vanilla and lemon as well. I can e-mail a pic if you’d like:) thanks for your help! Αdd to my “Recipe Book” Need to login. for you ofcourse....it would be for free! 100' Cook Time. Sure, send a photo! G must have syrup, otherwise it's not galaktompoureko. Preheat the oven to 180C/160C Fan/Gas 4. You certainly can make it a day ahead. To help avoid the horror of dried phyllo however you can always use a clean cloth to cover the phyllo you are not yet working with. In bougatsa the filling is a very thin layer. For this bougatsa recipe you will need a large baking tray, approx. To make this bougatsa recipe you will need 10-12 phyllo sheets. Carefully remove the phyllo roll from the plastic sleeve. The bougatsa of Crete, Chania from the world famous Iordanis Café is simple yet incredibly delicious. Excludes meat, fish, mollusks. Add ½ cup butter, the corn starch, and the cream of Wheat Increase the heat to medium and whisk constantly for 10 to 12 minutes until thick. Sometimes you’ll get an explosion as things build up during cooking and there is not “wiggle room” for the custard. Although both are custard desserts encased in phyllo, one of the major differences is that galaktoboureko is soaked in syrup which is often flavoured with citrus. Their 100-year-old recipe has stood the test of time. Should peanut butter be creamy, or chunky? We don’t seem to have answered this when you were needing a response! Use 5-6 sheets of phyllo for the bottom of the bougatsa and 4-5 sheets for the top. View 652249524942129’s profile on Facebook, Greek Pascha and how to dye really cool eggs, Mia Kouppa Baking Workshops: Nov 24 and Dec 1, 2018. Preheat oven to 350°F. It is usually followed when someone is allergic to nuts. Repeat with the next packet. To help avoid the horror of dried phyllo however you can always use a clean cloth to cover the phyllo you are not yet working with. Will it taste the same just have a less creamy consistency? I know that G usually has syrup, but I've seen it done with powdered sugar instead. See more ideas about Greek desserts, Bougatsa … Hello, I want to double check if you use the whole egg or just the yolks to make the custard please? here in ozz there was a certain MR BAVIAS who did the best greek sweets..his decendants now have franchised..his recipes under the trading name of GEROGE,S ZAXAROPLASTIO...they still make a great galaktoburiko..and bougatsia...and many other greek sweets just as equally high standards and they alwasy fresh..but they are expensive..one slice of galaktoburiko cant set u back about $4....more if u sit down to eat it.... i used to buy a whole mini tray of them for $19..now that tray is close to $30.. but worth every cent...YUMMY.. How do you think about the answers? .......The difference is not in the filling ... Its in the finish.... Galatoboureko is drenched in syrup ..and Bougatsa is served with icing sugar. I love making galaktoboureko, but I’ve never made bougatsa. All of the dairy milks that we have tried over the years have resulted in a beautiful bougatsa, so if you want to save a few calories and use skim milk, go ahead. Can this be made a day ahead, or will it get soggy? Quick question, I’m strapped for time so is it ok to make bougatsa the day before? Bubble the milk in a large heavy pot over low heat. This version of bougatsa calls for commercial phyllo dough. BTW absolutely love your site!!!! Like so many other Greek specialties, bougatsa has a long history, in this case one that stretches all the way back to Byzantine times. My friend took me here today.

Make them as big or as small as you like and invite your friends for coffee just as you take them out of the oven. If the frozen phyllo is all you can find however, go for it! Transfer the bougatsa, with the folded side facing down, into a baking pan lined with parchment paper and bake for 40-50 minutes. Keep in mind that most vanilla extracts are brown in colour and that this may slightly change the colour of your custard. C.B. If you can get past the tongue twister name, Galaktoboureko (gah-lahk-toh-BOO-reh-koh) can easily become your favorite Greek pastry as well. To make this bougatsa recipe you will need 10-12 phyllo sheets. Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. $4!!!!!! My bougatses are cooling as I type and I desperately need your help! Set the custard aside and begin to prepare the phyllo. Pastry. Using a pastry brush, butter the bottom and sides of the tray. Although both are custard desserts encased in phyllo, one of the major differences is that galaktoboureko is soaked in syrup which is often flavoured with citrus. In a large pot, over medium-high heat,  combine melted butter and sugar. Börek (Turkish pronunciation: ; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, typically filled with meat, cheese or vegetables.It is found in the cuisines of Western Asia, the Balkans, the South … After Bake in middle of the oven for approximately 20 minutes. Celebrate Easter with a special lunch, indulgent bakes, and plenty of chocolate eggs. You can watch a video of the process here. Thank you for sharing! Consider reheating it before serving, to crisp up the phyllo. Unroll the phyllo dough from the plastic sleeve. https://www.sbs.com.au/food/recipes/sweet-semolina-filo-pie-bougatsa Kataifi. Sample them in a traditional Greek dish along with a glass of ouzo. 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Custard with cherry spoon sweet (Κρέμα με κομπόστα κεράσι) – Taking the guesswork out of Greek cooking…one cup at a time, Mushroom and chestnut phyllo triangles (Πιτάκια με μανιτάρια και κάστανα) – Taking the guesswork out of Greek cooking…one cup at a time, Marble cake (Κέικ βανίλια και σοκολάτα) – Taking the guesswork out of Greek cooking…one cup at a time, Taste Greece: 5+ Greek Sweets You Totally Have To Try | Bonjourista, Mia Kouppa Nativity Fast Meal Plan – 2020, Almond and pear cake (Κέικ με αμύγδαλα και αχλάδια), Grilled bread with olive oil and oregano (Ψωμί στη σχάρα), 1/4 cup (60 grams) melted, unsalted butter (meaning, you should end up with 1/4 cup after it is melted), 1 liter (1000 mL or 32 oz) 2% milk (you can use lactose free milk if you prefer), 1/2 cup (90 grams) fine ground durum wheat semolina (we like to use the Monastiri brand), 1/3 cup (75 grams) approximately melted butter (for brushing on to phyllo), Approximately 1/2 cup (65 grams) icing sugar, for dusting the top of the bougatsa. Sorry, your blog cannot share posts by email. Same thing really, only galaktoboureko gets soaked with a syrup, like baklava and bougatsa gets dusted with powdered sugar. Oh no! Do you think it is right to say they are all too handsome? It is much different from the custardy style bougatsa that is found in Northern Greece, due to the local mizithra cheese that is used in Crete. So far I had a piece or 2 of baklava. If not, then experiment with what you have on hand until you come up with a sweet which you love. Follow the above process for the other two doughs as well. Our parents have used vanilla powder for as long as we can remember, so this is what we use here. Many recipes warn against the fact that it dries out quickly, tears easily and should therefore be handled with extreme caution. Now because both mpaklava and galaktompoureko are syruped pastries may I suggest to try reducing the sugar in the cream and walnuts and pour some syrup right after the baking when it’s still hot. Mix until combined and then slowly pour in milk. It’s a divine combination of creamy custard and flaky phyllo dough that is baked to golden perfection and then drenched with a lemon and orange infused syrup. Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Join Yahoo Answers and get 100 points today. It can be found in better grocery stores in the frozen food aisle, usually near the pie crusts. (Yahoo suggested the Sports>Martial Arts category for this question! Nols... Id make a whole tapsi for $4..(cost of ingredients!) Galaktoboureko - Γαλακτομπούρεκο BY: Greek Cooking Made Easy SUBSCRIBE to my YouTube channel to see all my delicious recipes! Thank you for your wonderful recipe! Not sure about the lemon. There are some pretty hefty debates which exist in the culinary world. As a Greek I can tell you that Bougatsa or Mpougatsa is quite different this looks like a galaktoboureko and mpaklava combination that I will certain make. Lightly grease a 20cm/8in springform cake tin. Continue to cook, stirring continuously, over medium-high heat for about 10 minutes. Greek Bougatsa Sweet This is a recipe for Bougatsa (pronounced with a soft g) which is yet another delicious sweet. The milk used is also a very significant factor. Brush the top with melted butter. In Turkey it’s called Kurt Boregi, or Kurdish Pie. The only bit of sport related to theses two dishes is that one will need to work out for two hours flat to burn off the calories!! Method. The bougatsa versus galaktoboureko debate is a little more complex. Yours look flatter and more saturated with butter than my did before I put them in the oven.