Bougatsa….you’ve come a long way! Most of you are familiar with Bougatsa with custard, cheese filling, spinach and cheese, meat filling and the most authentic being “sketi” with no filling and topped with sugar.
Around 10 years ago I was in Greece in Spring and stopped in at a shop to have a bougatsa and to my surprise, they one with chocolate. Croissants have various fillings…why not bougatsa I thought? I am glad I try it…while decadent – it was delicious. A chocolate lover’s dream!
While I would make this with my homemade phyllo, I am once again offering you a recipe with an easy hack using store-bought phyllo.
To serve chocolate bougatsa, you can simply dust with powdered sugar and cinnamon or topped with a chocolate sauce or warm hazelnut chocolate spread.
Chocolate Bougatsa
Course: BreakfastDifficulty: Medium8
servings1
hour35
minutesIngredients
- Makes 2 Bougatsas
10 sheets of phyllo pastry (thawed overnight in fridge)
2/3 cup melted butter
- For the Filling
3 1/2 cups whole milk
2/3 cup fine semolina flour
2/3 cup granulated sugar
1/4 cup cocoa powder
1 Tbsp. vanilla extract
1/4 tsp. salt
1/2 cup bittersweet chocolate chips
4 Tbsp. unsalted butter
Directions
- Into a medium pot, add your milk and warm up to just scalding. Meanwhile in another bowl, add the semolina, sugar, cocoa and stir with a fork to combine.
- While whisking, slowly add the scalded milk into your dry ingredients then pour back into the pot.
- Place pot back on your stovetop over medium heat. Add the vanilla and salt and stir until you have a thick custard.
- Take off the heat and add your chocolate chips and stir in until melted then add the butter and stir in until combined. Cover with plastic wrap and allow to cool.
- Place a sheet of phyllo on your work surface and brush with melted butter. Place another 3 sheets of phyllo on top, brushing each sheet with butter.
- Brush the 5th sheet of phyllo and fold in half and place in the center of your other phyllo sheets.
Spread half your custard on the center of your phyllo. Brush the bottom and top flaps of phyllo and fold up/over your custard then do the same with the right and left flaps. - Carefully invert and place on a parchment lined baking sheet.
- Repeat the above process with the remaining phyllo sheet and custard to make your second bougatsa.
- Brush the tops of your bougatsas with butter and place in a pre-heated 360F oven and bake for 30-35 minutes or until golden.
Allow bougatsas to cool for 20 minutes before serving. - Transfer bougatsa to a cutting board and cut into bite sized squares and dust with warm chocolate hazelnut spread or my homemade chocolate sauce, powdered sugar and ground cinnamon and serve.
Notes
- You can bake both or bake one and freeze the other or freeze both and bake later from frozen.
