Very easy to make and very tasty. What I am tempted to do next time is to mix some cinnamon into the custard mix or sprinkle it on top of it instead of the filo. Also, call me completely crazy but I suspect some dried, unsweetened cherries would be very good in the custard.
I made it 2 times now absolutely loved it and was lucky enough to find a thicker phyllo in Canada we only have one kind of phyllo but I went to a European store and they got some in your recipes have all been good the few that I have tried so thanks your great
Thank you for the information about the filo numbers. I'm too impatient to use filo often because of the many layers but this looks doable for me. There is a great middle eastern store available to me but it is across town and I don't go too often, just when I need good feta. I'll have to look for the number 10 the next time I go.
How do you know when to get different thickness of phyllo. I grasp it is thicker at one end and thinner as you use lower numbers. But what in the recipe would indicate you need thicker sheets or thinner sheets?
Hi Dimitra, I have a box of Phyllo in my fridge but I don't see any number on it. I'm awful when it comes to Phyllo and how many sheets to use. I need to use it so your recipe came at the perfect time! Thank you for sharing it looks really yummy! I can never wait for my recipes to cool I always need to try some. :)
Hi! If it doesn't have a number on it then most likely it is #4. Those phyllo sheets will be thinner, so double the amount that I used and you will also need more butter :) Let me know how it turns out! xoxo
Just a thought.. The people in the northern Hellenic city of Thessaloniki are making "bougatsa" for hundreds and hundreds of years, before they had access to cornstarch, so there has to be something else that they used making this pastry...
Efkaristo ( faleminderit) per gatimet e tua te mrekullushme .
I made yr recipe today. Doubled ingredients.
It turned out great and was delicious !
Thank you very much.
Wish i could show u
I love Greek food and Greek women both Greek food and Greek women are the best
I made this today and it was fantastic! It was so easy and quick but also so tasty! Thank you Dimitra for your amazing recipes!
I did this today for the first time and my family love it. Thank you!
I just tried bougatsa for the first time this weekend. Might be even more of a favorite than galaktaboureko. Thanks for the great recipe!!
Very easy to make and very tasty. What I am tempted to do next time is to mix some cinnamon into the custard mix or sprinkle it on top of it instead of the filo. Also, call me completely crazy but I suspect some dried, unsweetened cherries would be very good in the custard.
Hi Dimitra, just wanted to say i made your version of Bougatsa today, was just beautiful. Very simple and tasty. Greetings from Australia.
Nobody’s got time for that 😜...love it! Drooling 😋
I made it 2 times now absolutely loved it and was lucky enough to find a thicker phyllo in Canada we only have one kind of phyllo but I went to a European store and they got some in your recipes have all been good the few that I have tried so thanks your great
Where in Canada were you able to find the thicker phyllo please. Fingers crossed it is in the GTA!
Helen Aling in Halifax NS they brought it in but they don’t normally carry it I was the only one buying it
Thank you for the information about the filo numbers. I'm too impatient to use filo often because of the many layers but this looks doable for me. There is a great middle eastern store available to me but it is across town and I don't go too often, just when I need good feta. I'll have to look for the number 10 the next time I go.
Great job DIMITRA. Love it.And you made it look so easy. Love it
Thank you! It really is as easy as it looks :)
Hello Dimitra Great recipe, looks so delicious Thank You for sharing:)
Very good receipethankyoun
Yummy , easy to make
Have been waiting for this❤️❤️❤️😊😘Thank you!!!!Dimitra . Delicious
Today I learned something... didn't know there's numbers for the filo Dough ...well, looks delicious... and easy?!?! :)
I made it, it is really good 💗
Very tasty dessert Dimitra!! I enriched my version with saffron. It altered the flavor completely but I think it still was worth a try. Thank you 😊.
Can you please show how to do a chocolate version of this?
Can you use half and half or even heavy whipping cream instead of milk?
Instead of semolina flour can I use farina?
How do you know when to get different thickness of phyllo. I grasp it is thicker at one end and thinner as you use lower numbers. But what in the recipe would indicate you need thicker sheets or thinner sheets?
Hi Dimitra, Can I used canned custard instead of making the custard? Would you recommend I add anything extra to get the same consistency/taste etc
That looks really good. The filo link for Amazon shows it is no longer available. If you can't find filo but you can find puff pastry would that work?
Yummy
Hi Dimitra, I have a box of Phyllo in my fridge but I don't see any number on it. I'm awful when it comes to Phyllo and how many sheets to use. I need to use it so your recipe came at the perfect time! Thank you for sharing it looks really yummy! I can never wait for my recipes to cool I always need to try some. :)
Hi! If it doesn't have a number on it then most likely it is #4. Those phyllo sheets will be thinner, so double the amount that I used and you will also need more butter :) Let me know how it turns out! xoxo
Thank you for letting me know!! I will let you know how it turns out :)
Yummy 👍😀
Oh.. here goes the diet !!! Yummy 😘😘
lol!! Just eat it before 4pm and you will be fine :)
Γρήγορη εύκολη και νόστιμη σε ευχαριστούμε
Do you need to add extra butter on the thicker phyllo?
I enjoy your broadcast. Pamela in Detroit Michigan
HEY!!! Thanks for being here!!
Where can I read the ingredients?!?? I don't have the cup :(
Yummy- waiting on your lamb chops
I'd like to make this for a church coffee hour. What are the amounts for a 9 by 12 pan?
Just double this recipe :)
When I made this the custard sperated why ?
I suspect that it separated at the egg part....keep beating the egg as you add some of the custard mixture so that your egg doesn't curdle
What can you use instead of butter?
Olive oil, but it won't have as much flavor..
Just a thought..
The people in the northern Hellenic city of Thessaloniki are making "bougatsa" for hundreds and hundreds of years, before they had access to cornstarch, so there has to be something else that they used making this pastry...
They probably used semolina. You can omit the corn starch. I add it to lighten up the custard, but it's up to you to use it or to just leave it out :)