Chocolate-Infused Bougatsa – A Greek Delight Worth Savoring (Bougatsa with Chocolate)

 Indulge in the divine delight of bougatsa with sokolata, my newfound dessert obsession. This exquisite Greek custard pie infused with rich chocolate is an absolute must-try. To craft this heavenly treat, you'll need a harmonious ensemble of ingredients: delicate phyllo dough, creamy milk, aromatic vanilla extract, fine semolina, a touch of sugar, velvety butter, luscious couverture chocolate, and a sprinkling of powdered sugar.

Embark on a culinary adventure with this chocolate bougatsa recipe, which takes a mere 20 minutes to prepare. Once prepared, allow it to bask in the oven's warmth for 40 minutes, transforming into a symphony of flavors and textures. 

This chocolate-infused bougatsa is a testament to the artistry of Greek pastry and the magic of a timeless dessert reimagined.

Bougatsa me Sokolata: A Greek Custard Pie with Chocolate

Bougatsa with Chocolate - Ingredients 

  • 1 package of phyllo dough
  • 1 liter of milk + 125 ml
  • 1 vanilla extract
  • 250 g of white sugar
  • 250 g of fine semolina
  • 5 tbsps. of butter
  • 125 g. of couverture chocolate, chopped
  • 250 g of powdered sugar

Bougatsa with Chocolate - How to Make

  1. Start this chocolate bougatsa recipe by preheating the oven to 180° C.
  2. Pour 1 liter of milk, vanilla, and sugar into a saucepan and place over medium to high heat. 
  3. Once the sugar has melted and the milk is warm, pour the semolina and stir until the cream thickens.
  4. Remove from the heat and add the butter and couverture. 
  5. Stir until the two ingredients are melted. 
  6. If the cream is too tight, add the additional milk. 
  7. Remove the phyllo dough sheets from their package. 
  8. Butter a large rectangular pan well.
  9. Place half of the phyllo dough sheets radially on the baking tray, making sure that their edges protrude from the edge of the baking tray.
  10. Pour the cream on top so that it goes everywhere. 
  11. Now, turn the ends of the protruding phyllo dough sheets, on the filling.
  12. Cover the pie with the remaining phyllo dough sheets, laying them crumpled and sprinkling them in between with some melted butter.
  13. Cut the pie on the surface into pieces, and sprinkle with some melted butter and a little water.
  14. Cut lightly with a knife into pieces so that the puff pastry does not dissolve. 
  15. Put the bougatsa in the oven for 35-40 minutes or until golden brown.
  16. Allow the bougatsa with chocolate to cool a bit and sprinkle it with powdered sugar before serving.  
Indulging in a decadent breakfast treat, I savor every bite of chocolate-infused bougatsa on lazy weekend mornings. If you share my passion for chocolate, you simply must experience this divine Greek chocolate pie. Treat yourself!

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