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 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
- Start this chocolate bougatsa recipe by preheating the oven to 180° C.
- Pour 1 liter of milk, vanilla, and sugar into a saucepan and place over medium to high heat.
- Once the sugar has melted and the milk is warm, pour the semolina and stir until the cream thickens.
- Remove from the heat and add the butter and couverture.
- Stir until the two ingredients are melted.
- If the cream is too tight, add the additional milk.
- Remove the phyllo dough sheets from their package.
- Butter a large rectangular pan well.
- 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.
- Pour the cream on top so that it goes everywhere.
- Now, turn the ends of the protruding phyllo dough sheets, on the filling.
- Cover the pie with the remaining phyllo dough sheets, laying them crumpled and sprinkling them in between with some melted butter.
- Cut the pie on the surface into pieces, and sprinkle with some melted butter and a little water.
- Cut lightly with a knife into pieces so that the puff pastry does not dissolve.
- Put the bougatsa in the oven for 35-40 minutes or until golden brown.
- Allow the bougatsa with chocolate to cool a bit and sprinkle it with powdered sugar before serving.