Traditional Greek bougatsa is prepared from phyllo dough wrapped around a filling. After it is baked about 30–35 minutes in the oven, it is cut into small pieces and served hot on a small plate. The bougatsa cream is filled with semolina custard; it is then cut into small pieces and served hot, topped with lightly dusted powdered icing sugar and/or cinnamon. The bougatsa recipe parts are: preparing the custard filling; placing about 5 sheets of buttered phyllo pastry (also known as filo) in a baking dish; assembling the bougatsa; preheating the oven to the correct temperature and baking until the phyllo dough reaches the desired golden-brown crispness; cutting the bougatsa while still hot into small portions and serving.
Those who know me well will understand why I started with the dessert. I have a sweet tooth and often look forward to the dessert more than the main course. This was difficult on Saturday night as the friends staying with us in the Plettenberg house were leaving the following day and made grilled lamb chops for dinner - which is a favourite with my daughter and me.
Dimitra made a delicious coleslaw salad and Eden cooked her perfect roast potatoes - especially requested by Anastasia as she had enjoyed them so much when we made dinner a couple of nights back.
Back to the delicious dessert made by Anastasia - the bougatsa
It goes without saying that we had a wonderful dinner and great company. We are going to miss them. They headed back for Cape Town on Sunday morning.
Celebration too as Eden's song Voices in my Head reached #8 on the East Coast Radio Top 40
Fair well - until we meet again in Capetown.
