Summer holidays at the sea without bougatsa– Greek Custard Pie for breakfast, for me it doesn’t exist. Since I was a child, the must-have breakfast during the summer holidays was bougatsa, preferably with custard cream and cocoa milk to accompany it.

Sometimes I might change it with cheese bougatsa or spinach bougatsa, or minced meat bougatsa, but my favorite is the one I’m giving you the recipe I learned from my mother many years ago. It is a very easy and relatively quick recipe and I suggest you to accompany it with cold cocoa milk.


Yields6 ServingsDifficultyBeginner

Prep Time10 minsCook Time40 minsTotal Time50 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 50 g butter for the baking pan
for custard cream
 650 ml milk
  cup granulated sugar
  cup polenta
 125 g butter
 1 tsp vanilla extract
for decoration
 Icing sugar
 cinnamon powder

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Leave the puff pastry out of the freezer at room temperature for about 3 hours before using it. We can also take it out of the freezer the day before and put it in fridge. This last one, I usually do.

2

Preheat the oven to 180°C/350°F.

3

Place a saucepan, on a medium to high heat, with all the ingredients for the cream.

4

Stir constantly until the cream thickens and then remove it from the heat.

5

With half the amount of butter, grease a baking tray.

6

Open one pack of puff pastry and lay it on the pan. Don't mind if it breaks in some places because it will come together during baking.

7

Bake it for 10 minutes.

8

Open and the other pack with the puff pastry and brush it with the remaining butter on one side.

9

Remove the pan from the oven, place the cream on top and the other puff pastry sheet with the buttered side up.

10

Cut it into portions and bake it for about another 25 minutes.

11

Leave it for another more 5 minutes with the oven off.

12

Serve it on a plate, sprinkle with icing sugar and cinnamon powder and be careful not to burn your tongue because the cream is very hot although is hard to resist as it smells so yummy.

Ingredients

 50 g butter for the baking pan
for custard cream
 650 ml milk
  cup granulated sugar
  cup polenta
 125 g butter
 1 tsp vanilla extract
for decoration
 Icing sugar
 cinnamon powder

Directions

1

Leave the puff pastry out of the freezer at room temperature for about 3 hours before using it. We can also take it out of the freezer the day before and put it in fridge. This last one, I usually do.

2

Preheat the oven to 180°C/350°F.

3

Place a saucepan, on a medium to high heat, with all the ingredients for the cream.

4

Stir constantly until the cream thickens and then remove it from the heat.

5

With half the amount of butter, grease a baking tray.

6

Open one pack of puff pastry and lay it on the pan. Don't mind if it breaks in some places because it will come together during baking.

7

Bake it for 10 minutes.

8

Open and the other pack with the puff pastry and brush it with the remaining butter on one side.

9

Remove the pan from the oven, place the cream on top and the other puff pastry sheet with the buttered side up.

10

Cut it into portions and bake it for about another 25 minutes.

11

Leave it for another more 5 minutes with the oven off.

12

Serve it on a plate, sprinkle with icing sugar and cinnamon powder and be careful not to burn your tongue because the cream is very hot although is hard to resist as it smells so yummy.

Gluten Free Bougatsa – Greek Custard Pie with Puff Pastry
  • What I usually do with frozen food, such as puff pastry of Schär’s Millefoglie is that I take it out of the freezer the day before and put it in fridge, so that it slowly defrosts. But if I have forgotten to do it, I put them in the microwave to defrost quickly, according package instructions.
  • When we take it out of the oven, the yummy that it is smells, is hard to resist. But be careful not to burn your tongue because the cream is very hot even when the top sheet has cooled slightly.

Good Luck and Bon Appétit!!!

Did you make this recipe;

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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