Cheese-Filled Bougatsa
"The recipe for an effortless extravaganza is an entree with minimal prep and a fabulous finale whipped up earlier in the day."
"Our Italian take on Bougatsa, a Greek classic, marries crispy phyllo with a mascarpone filling. Offer this do-ahead delight at room temperature or slightly warmed."
Makes: 10 servings
Prep: 30 minutes
Bake: at 375 Degrees for 35 minutes
3 eggs
2/3 cup sugar
1/2 pound mascarpone cheese
1/2 teaspoon grated lemon rind (about 1/2 lemon)
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla
15 sheets phyllo dough
1/2 cup (1 stick) butter, melted
1 tablespoon confectioners' sugar
Lemon Syrup (optional; recipe follows)
Heat oven to 375 Degrees F.
Beat together eggs and sugar in large bowl on medium-high speed until light and fluffy, about 3 minutes. Beat in mascarpone cheese, lemon rind, lemon juice and vanilla until smooth.
Butter heavy-bottomed, deep-dish 9-inch pie plate. Unroll phyllo sheets flat on work surface; cover with damp, clean, kitchen towel. Lay 1 sheet of phyllo into buttered pie plate. Brush with butter; place another sheet on top; brush with butter. Repeat 6 times, for a total of 8 sheets. Using kitchen scissors, trim excess phyllo, leaving about 1/2-inch overhang.
Pour filling into pie plate. Place 1 sheet of phyllo over filling gently brush with butter. Repeat layering 5 more times so you have used a total of 6 sheets for top. Trim edges to 1/2-inch overhang.
Lay remaining phyllo sheet on work surface; brush with butter. Using a pizza wheel or sharp knife, cut phyllo from one long end to the other, into 1/2-inch-wide strips. Pile strips on top of Bougatsa in random fashion.
Bake in 375 Degree Oven for 35 minutes or until nicely browned.
Remove from oven to wire rack and let cool for about 1 hour.
To serve, dust edge with confectioners' sugar. Serve warm, or refrigerate and serve cold. Accompany with lemon syrup, if desired.
Lemon Syrup: Combine 1/2 cup water and 1/2 cup sugar in small saucepan. Bring to boil, stirring until sugar is dissolved. Remove from heat. Stir in 1/2 teaspoon grated lemon rind and 1 tablespoon fresh lemon juice. Cool.
Family Circle Magazine - 9/0/01
Michael Tyrrell freelance food consultant
"The recipe for an effortless extravaganza is an entree with minimal prep and a fabulous finale whipped up earlier in the day."
"Our Italian take on Bougatsa, a Greek classic, marries crispy phyllo with a mascarpone filling. Offer this do-ahead delight at room temperature or slightly warmed."
Makes: 10 servings
Prep: 30 minutes
Bake: at 375 Degrees for 35 minutes
3 eggs
2/3 cup sugar
1/2 pound mascarpone cheese
1/2 teaspoon grated lemon rind (about 1/2 lemon)
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla
15 sheets phyllo dough
1/2 cup (1 stick) butter, melted
1 tablespoon confectioners' sugar
Lemon Syrup (optional; recipe follows)
Heat oven to 375 Degrees F.
Beat together eggs and sugar in large bowl on medium-high speed until light and fluffy, about 3 minutes. Beat in mascarpone cheese, lemon rind, lemon juice and vanilla until smooth.
Butter heavy-bottomed, deep-dish 9-inch pie plate. Unroll phyllo sheets flat on work surface; cover with damp, clean, kitchen towel. Lay 1 sheet of phyllo into buttered pie plate. Brush with butter; place another sheet on top; brush with butter. Repeat 6 times, for a total of 8 sheets. Using kitchen scissors, trim excess phyllo, leaving about 1/2-inch overhang.
Pour filling into pie plate. Place 1 sheet of phyllo over filling gently brush with butter. Repeat layering 5 more times so you have used a total of 6 sheets for top. Trim edges to 1/2-inch overhang.
Lay remaining phyllo sheet on work surface; brush with butter. Using a pizza wheel or sharp knife, cut phyllo from one long end to the other, into 1/2-inch-wide strips. Pile strips on top of Bougatsa in random fashion.
Bake in 375 Degree Oven for 35 minutes or until nicely browned.
Remove from oven to wire rack and let cool for about 1 hour.
To serve, dust edge with confectioners' sugar. Serve warm, or refrigerate and serve cold. Accompany with lemon syrup, if desired.
Lemon Syrup: Combine 1/2 cup water and 1/2 cup sugar in small saucepan. Bring to boil, stirring until sugar is dissolved. Remove from heat. Stir in 1/2 teaspoon grated lemon rind and 1 tablespoon fresh lemon juice. Cool.
Family Circle Magazine - 9/0/01
Michael Tyrrell freelance food consultant