How To Make Bougatsa | Greek Custard Pie (Phyllo)
Вставка
- Опубліковано 3 січ 2019
- In this video I show you how to make bougatsa. Bougatsa is that Greek custard pie that's topped with cinnamon and icing sugar. Greeks typically enjoy this pastry for breakfast, lunch or as a sweet snack.
INGREDIENTS LIST
* 10 phyllo sheets
* 1 cup melted butter
* 3 eggs
* 1-1/2 cups sugar
* zest of one lemon
* 6 cups milk
* 3/4 cups fine semolina
* Cinnamon to taste
* Icing sugar to taste
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
Follow link for more videos:
/ @kensgreektable
For collaborations or business inquiries contact: thelazygourmet@outlook.com
Instagram: ken_panagopoulos
Twitter: @kenpanagopoulos
Facebook: therealkenpanagopoulos
Pinterest: pin.it/ifpxgv5kkmea52 - Навчання та стиль
Ken, I have made your Bougatsa recipe several times. Love,love,love this recipe! In fact, everything I have made from you has been delicious! ευχαριστώ
'But, if you're gonna cheat, do it right, baby!' I hear you loud and clear, Ken! I agree with you 100%. Nothing worse than treating yourself and then being bitterly disappointed! This recipe is wonderful and so straight forward. I am making this one next!
Haha thanks very much Grace!!! 🙏🏼🙏🏼🙏🏼
You are adorable because you seem so genuine🥰
This is the best recipe. Many thank yous!
"in what universe is this not gonna be delicious?"😂😂😂 i couldn't agree more! thank you! this is great. and you are absolutely adorable, superfunny and genuine❤
Great Job Ken !!! Yassou Koubodo !!!
Made this Bougatsa and it is absolutely gorgeous !!!! Thank you for your great well presented recipe here on your canal at UA-cam. Efharisto Poli
This looks absolutely delicious.. I will definitely try it..❤
Excellent very good. And it Looks great
So amazing … made it. Yesterday and the whole family loved it. So easy to make!!!! THX for your lovely Channel
Love from Armenia
I’ve made this several times already and it is so delicious!!! I love it and it always impresses my guests! I’m making tonight fir desert! Thank you ❤️ And Happy and Healthy New Year!!!
I just made this and omg it's amazing! Thank you!
Haha thank YOU!!! 🙏🏼🙏🏼🙏🏼
Thank you so much for this wonderful video of my favorite Greek dessert! I've always been intimidated by phyllo dough but it was a success! You definitely have a new fan and subscriber!
Great to hear Joan!!! Thank you so much and welcome!!! 🙏🏼🙏🏼🙏🏼
One of my favourites!
👍👍👍
Best video on bougatsa I have ever seen ....
Thanks very much!!! 🙏🙏🙏
Yasou. I’m a Filipino but sisters-in-law is Greek. Thumbs up on the video. Easy and simple. We’ll see how it goes when I attempt to make it for Mother’s Day! LQQKING forward to viewing more of your videos.
Thank you very much!!! 🙏🏼🙏🏼🙏🏼 Good luck with the recipe and let me know how it turns out....👍✌️💪🙌
I cooked this today with some handmade phyllo dough, and it's just freaking amazing, as you said!
Haha thanks very much!!! 🙏🏼🙏🏼🙏🏼
Great recipe!
Looks amazing bravo Ken 👏👏👏👏👏👏👏
Thank you so much Dimitria.... 🙏🏼🙏🏼🙏🏼
Beautiful cake
Yiasou! Another Panagopoulos here! Thank you for the wonderful video! Making it for my dad today - first time!
Opa. That looks great.
Thanks Texas!!! 🙏🏼🙏🏼🙏🏼
Thank you for posting the recipe and pic at the very beginning. New subscriber, but I am loving your chanel!
Thank you so much Carolina and welcome!!! 🙏🏼🙏🏼🙏🏼
very nice chef looking delicious👍
This is the time of the year, when we usually start to plan our yearly visit to Greece. Because of the virus, we don't know, what will happen in the summer. So when I saw your video making one of our favourite sweets in Greece, you made my day. Three hungarian family eats your bougatsa in three different city this weekend and thanks you for the recepie and bringing some much needed greek deliciousness to our kitchen.
Thank you so much!!! 🙏🏼🙏🏼🙏🏼
I just made it.the filing is the best ever!
Thanks very much Georgia!!! 🙏🏼🙏🏼🙏🏼
I knew I could count on Ken to share an amazing bougatsa recipe. Ζωή
σε σας!
Brother, you're gonna make gain at least 10kg by next week! I love this stuff, and so do my compatriots - I'll be damned if I show them how easy it is (ah, I slaved over a hot stove for hours to make this just for you)! Rock on!
OMG Ken this is my favorit👌
recently I am home and not working, recovering from the shoulder surgey. The good think about it I have time to cook and bake😀and i enjoy it so much🏡 I am watching your videos every day for now. I just made kanafe two days ago with kadeyifi. I ate few pices with plesure. Probably i gained few pounds but No regrets😜
My grandma and mom were baklava makers from scratch. I grew up eating lots of goodness. I can not find anything like that here in US.
Homemade phylo was totally different. I will make your version of bughatsa next week on Monday it is a Holliday in here💙🇺🇸💙🇬🇷💙
Thank you so much Anna for commenting and sharing!!! 🙏🏼🙏🏼🙏🏼
I did it exactly like you. It was insanely delicious.
Excellent!!! Great to hear Evgenia....
I bought a frozen Bougatza when I was looking for quick lunch options for my kids and wonder what it actually was. When I google it I have met you. I believe it is a delicious desert. Thank u for sharing the recipe . Nice and understandable explanation. Soon I will give it a try by myself.
Thanks so much Gul!!! 🙏🏼🙏🏼🙏🏼
Yasou Ken ! Just watching this video makes me want to make this right now. It looks delish and all I need to get is some fine semolina and I will give this a go. Euxaristo My Greek Brother for your awesome videos and recipes. Na Eisai Kala ! XXOO
Haha that’s awesome Zena!!! Good for you. Let me know how it turns out for you...
Ken you're my favorite ❤️
Για σου Ken! Where have you been all my life? This reminds me of my γιαγιά and my holidays in Greece! ❤ Thank you for sharing your cooking art with all of us!! Νάσαι καλά! ❤😘
Hahaha 👍👍👍
defiantly making this yummy
Good luck Gina!!! Let me know how it turns out... 👍🙏🏼💪✌️🙌
I will thks again
👍👍👍
Thank you.again..i eat.Bougatsa in Athen is delicious..
👍👍👍
Hi Ken Im Greek Cypriot and my Mum always makes bougatsa with puff pastry filled with a rose and mastic semolina they are very tasty. Ive posted the recipe on my channel. I have had bougatsa the traditional way with phyllo pastry when Ive been to Cyprus from the bakeries and they are delicious. Im happy I came across your version because it looks like the ones I've had on holiday. Im going to definately give your recipe a try 😊
Thank you so much for your comment and kind words!!! 🙏🏼🙏🏼🙏🏼
@@KensGreekTable 😊😊😊😊😊
Dear Ken , I really love your beautiful gorgeous cooking Chanel .Your cooking creations are the best in the world.
Where are you,if you don't mind please. I watch your cooking from Australia.
I thank you so much Phani.
I’m in Toronto, Canada Phani....
Thank you ❣👍🤤mmmmmh . 👋🇨🇭
Love it and you too
Thank you!!! 🙏🏼🙏🏼🙏🏼
Ken Panagopoulos Thanks for you You have face book page please
m.facebook.com/therealkenpanagopoulos/
great recipe and instructions! I added some vanilla extract in the filing. Also, would be good to add 1-2 egg yolks (in addition to te 3 eggs).
Thanks Vageli!!! 🙏🙏🙏 Sounds good....
I am making now this but adding apples and walnuts below the custard to utilize in season produce :)
Awesome!!! 👍👍👍
Ken is it so different in taste to your other pie called Galaktaboureko,? Thanking you Patricia
Thank you it looks a great recipe.Can I use less sugar or sugar substitute as my husband loves it but is diabetic.Thank you Catherine
New subscriber and ...you are AWESOME to watch. Making this tommorow . Where do I purchase the semolina flour..?
Haha awesome!!! Thank you so much Frances and welcome!!! 🙏🏼🙏🏼🙏🏼 Nowadays, any supermarket has the semolina....
Just a suggestion ......
Can u please show us a cut piece please so we can see the inside results. Efharisto.
Hello Ken love this video. I am excited about trying this love bougatsa. I just have a question what brand of fine semolina do you buy and where?
Hey George, I typically use the fine semolina for sweets and pastries and I just grab it from pretty much any grocery store….
Dear Ken,
Thank you very much for this detailed video.
I'm planning to prepare bougatsa but I'm finding difficuties with choosing the right pan. Could you please tell me what are the dimensions of the pan that you are using in this video?
Thank you in advance!
Thanks very much Yordan!!! 🙏🏼🙏🏼🙏🏼 I typically use a 9”x13” baking sheet for my pitas.
OMG you did it again ! Will not enter the bikini contest but it was worth every calorie thank you so much. Just to let you know I’m a fan of lemon so I added zest of two (they were small ) lemons and a few drops of lemon extract . Loved loved loved it , will do it again for sure just like all your recipes . Bonne soirée Merci beaucoup. Have a wonderful evening ! 😊
Hi Ken...love your videos! I'm Armenian, but our family comes from Greece. I make this but I make them individually and I've been wanting to see how it's done in a pan since it's so much easier! so glad I came across this! May I ask how big the pan is that you're using? Also what are the dimensions of your phyllo? I have a few choices of phyllo here and I'd like to get the same size you used in your video since it fit perfectly in the size pan you're using. Thanks so much! Keep those videos coming! :)
Hey Sonya,
Thank you for your comment and kind words!!! Very much appreciated. The pan I was using is a 10”x14” baking sheet actually and the phyllo is the standard size (whatever that means LOL). Good luck and let me know how it turns out for you...
Cheers,
Ken🇨🇦
@@KensGreekTable Thank you dear! That helps! :)
👍🙏🏼❤️💪
Yum! Can it be kept on the counter for a few days, or must it be refrigerated?
It won’t last that long…. Lol
Hi!
I came across with your video and can't wait to do it..
I have seen others recipes and people cover the fill and wait for about 1 hour before put it in to the phyllo pasta and oven....you didn't....its the same result at the end? Or what can you recommend us??
Im Mexican!
I do love this dessert!!!
Ken died 2 years ago.
What number phyllo and on the butter is it sweet or salty
I’m converting to vegan version I used wheat free gluten flour instead of semolina, simply eggs (vegan egg), coconut sugar (although the color is dark, almond unsweetened milk and vegan butter. My custard not as thick as quickly as yours, do I have to let it sit and if so how long minimium?
Do you butter the pan 1st?
Hi Ken! Quick question, when you put the custard mix back on the heat and whisk it, what temperature is the heating element on? I know I typically use medium heat on a stovetop to make a custard.
I visited Greece 4 years ago and eating Bougatsa was one of my favorite memories! I'm definitely going to give this a go and see how it turns out!
I wouldn’t go higher than a medium heat Kevin. Better to take your time and thicken the custard slowly than rushing and having it catch on you....
I cant wait to make this. Having a dinner party this weekend. Doing 5 courses of Greek and Spanish food. This is my dessert. Main is Greek chicken and rice. 1st is tomato tartare from Spain but will go well. I wanna get cooking. Want to give my friends to best meal I can put in front of them. My buddy does beef better than any restaurant I've EVER been to. Can't order steak any more. He's ruined me. I want to ruin him with this
Νομίζω ότι θα το κάνω σαλονικιό μπουγατσάν*, αν πάρω ζύμη για κρουασάν κάποια στιγμή
*δεν το έγραψα λάθος, είναι κρουασάν με γέμιση κρέμα μπουγάτσας και από πάνω άχνη και κανέλα
what is the different (except the syrup ) from bougatsa to galaktopouriko ?
The custard is a little different and one uses cinnamon and icing sugar and the other a lemon ayrup
Hi ken , how many days bougatsa will remain delicous or its better to make 1 portion for 1 day to eat it crunchy ? But it will be small portion , what do u think about that ? Its easier to eat it fresh everyday in greece every morning , hooe to visit soon again
I would make smaller quantities and just keep eating fresh. Always better that way but you can also freeze your bougatsa and just bake for service. Good luck Youssef....
is the butter you use unsalted or regular butter? thank you
For most of my baking recipes I use salted butter....
Is the main difference between this and galaktaboureko just the syrup??
There is also a slight difference in the custard as well....
Does this go in the frig after it cools?
You can put it in the fridge or leave it out for up to a couple days. IF it lasts that long LOL
@@KensGreekTable thank you
Ken! Your Bougatsa looks close to perfect. I just tried you recipe today and it came out all wrong. First I struggeled to find phyllo sheets (so I went and bought youfka instead). But the worst thing...the bougatsa remained kind of liquid. Maybe you could add the measurements in gramm and milliliter? Otherwise the taste was great, just as I remembered from Chalkidiki. Efharisto!
Sorry to hear about your Bougatsa. Although there are tons of online measurement converters it sounds like maybe it needed a bit more time on the burner for it to tighten up....
What is 1 American cup if I'm using UK measures
Google will have the answer. As for Ken, he died 2 years ago.
Καλησπέρα οταν λετε cups ποσα γραμμάρια είναι???Ευχαριστώ οι συνταγές σας είναι υπέροχες
Ευχαριστώ πολύ πολύ Αναστασία!!! 🙏🏼🙏🏼🙏🏼 Είναι λίγο δύσκολο να εκτιμήσεις βάρος έτσι οπότε υπολόγισε ένα cup = ένα φλιτζάνι τσαγιού.
No vanilla extract?It can't be😁I m putting it in mine!🥰
Haha make it your own!!! Good for you....
What size of pan did you use?
Ken died 2 years ago
What happened to you Ken? Are you feeling good? You have stopped putting up recipes on you tube. We miss you and your recipes. Hope everything is ok. Love from Sydney Australia xxxooo
Unfortunately he passed away 😢
@@moskoulakatsikis9722 Are you serious? When? My heart 💓 is broken, I can't believe it. Is it really true?
@@tinahasapis1085 he passed in January
Kiriakos "Ken" Panagopoulos
Friday, February 23rd, 1968 - Wednesday, January 5th, 2022
God called Kiriakos “ Ken” peacefully on January 5, 2022 at the age of 53. He will be forever remembered by his loving and devoted wife Evgenia “Nia”. He will be dearly missed by his parents Gus and Fotini, his mother-in-law and late father-in-law Stavroula and Kostas. Kiriakos “Ken” will be missed by his sister-in-law Venetta (Dominic).Forever remembered by his siblings Bill (Laurie) and nieces and nephews Toula Marie, Gus (Godson), Vince and Nicholas. He will be held dear in the hearts of his family, relatives, and many friends. In lieu of flowers donations in memory of Kiriakos can be made to the Heart and Stroke foundation. This from his obituary in Toronto, Canada
There is little to no distinct difference with this and Galaktoboureko or Galatopita. Pretty much the same thing.
1 Burek 2 Banica 3 Bugaca
1 Albana 2 Bosna 3 Serb ..................... bugar, grek, turk
Too much powdered sugar
STOP, STOP!!!!! With the background music (noise) unbearable. Hard to watch your video