Gluten-Free Greek Bougatsa
Delight in the timeless elegance of Greek pastry with this Gluten-Free Greek Bougatsa recipe, a perfect fusion of crispy phyllo layers and creamy custard filling for those seeking a gluten-free indulgence. Crafted with tender gluten-free phyllo pastry and a velvety custard infused with vanilla, this sweet treat features layers of buttery goodness baked to golden perfection. Finished with a dusting of confectioners' sugar and cinnamon, it delivers a harmonious balance of fluffiness and crunch in every bite. Ideal for dessert or a special brunch, this Bougatsa offers all the charm of the traditional Greek classic while catering to gluten-free needs. With easy-to-follow steps and a bake time of just 40 minutes, this recipe is your ticket to enjoying authentic Mediterranean flavors in gluten-free form!
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Recipe Information
Ingredients
- 10 sheets Gluten-free phyllo pastry
- 125 grams Unsalted butter
- 500 milliliters Whole milk
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 60 grams Cornstarch
- 2 large Eggs
- 2 tablespoons Confectioners' sugar
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 180°C (350°F).
In a medium saucepan, heat the milk over medium heat until it is warm but not boiling.
In a separate bowl, whisk together the granulated sugar, cornstarch, eggs, and vanilla extract until smooth.
Slowly pour the warm milk into the egg mixture, whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until the mixture thickens into a custard and starts to bubble. Remove from heat and let cool slightly.
Melt the unsalted butter in a small saucepan or microwave it.
Brush a 9x13-inch baking dish with some melted butter.
Lay one sheet of gluten-free phyllo in the dish and brush with butter. Repeat this process with half of the phyllo sheets.
Spread the cooled custard evenly over the phyllo layers.
Top with the remaining phyllo sheets, buttering each layer as you go.
Brush the top layer with butter and score the top layer lightly with a sharp knife to create servings, being careful not to cut all the way through.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
Remove Bougatsa from the oven and let it cool for a few minutes.
Before serving, dust the top with confectioners' sugar and ground cinnamon.
Cut into squares along the scored lines to serve and enjoy your gluten-free Greek Bougatsa warm.
Nutrition Facts
Calories |
2946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 387.0 g | 141% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 190.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 795 mg | 61% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
