Recently, I’ve served up a deconstructed Bougatsa as a dessert for my past two Supper Clubs and for friends at home. This dessert is a big hit as it tastes just like a traditional bougatsa but it’s fun for your guests to smash the phyllo and mix it up with the pastry cream.

I first experienced a smashed bougatsa served in a similar way at Cookoovayia in Athens and I decided to serve up my own version.

There are two main components of this dessert: I use a pastry cream rather than a tighter semolina custard that’s traditionally used for bougatsa and hollow phyllo triangles (that puff up while baking from hot air).

The best parts of this dessert are the presentation of a triangle of hollow phyllo place on the pastry cream and instructing your guests to smash the phyllo and mix it in with the cream. Of course, every spoonful is a delight!

Smashed Bougatsa Dessert

(serves 10-12)

Phyllo pastry

6 sheets phyllo pastry (thawed overnight in the fridge)

approx. 2 sticks unsalted butter, melted

pre-heated 350F oven

Pastry Cream

1 cup granulated sugar

1/3 cup all-purpose flour *(see note)

6 large eggs (room temp.)

4 cups whole milk(room temp.)

4 Tbsp. unsalted butter

pinch of salt

4 tsp. vanilla extract

Garnishes

icing/powdered sugar

ground cinnamon

seasonal fruit (raspberries)

1. Place your sheets of phyllo on your work surface, the wide side of of the phyllo facing you. Cut down the middle in half. Pile the sheets (12) of phyllo together.
2. Take one sheet of phyllo and drizzle with butter. Fold the strip over to make a second layer then roll up in a triangular fashion. Place on your parchment-lined baking sheet.
3. Repeat with remaining sheets of phyllo. Brush tops with melted butter and place in your pre-heated oven for approx. 15 minutes or until golden. Take out of the oven and allow to cool.
4. To make the pastry cream, add the sugar, flour and eggs and whisk to combine. Add the milk, pinch of salt and turn the heat to medium. Whisk continuously until your pastry cream thickens and begins to bubble.
5. Add the butter and vanilla and stir in. Take off the heat and cover with plastic wrap and allow to cool.
6. To serve, spoon about 1/3  cup pastry cream on a dessert plate, place the phyllo triangle upright on the cream. Top with lots of powdered sugar, cinnamon and garnish with raspberries (or other seasonal fruit of your choice) and serve.
7. Instruct your guests to smash up the phyllo and mix it with the pastry cream. Enjoy!

* You can use corn starch instead of flour if you intend on making and using within two days. If you wish to make ahead and freeze, then use flour.

NOTE: This dessert is great just slightly warm: place baked phyllo back in oven for 5 minutes and you can reheat your pastry cream over a “bain marie”.