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Chaniotiki bougatsa (Greek cheese filo pastry) recipe
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Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Indulge in layers of flaky filo, ricotta cheese, vanilla, and lemon baked to golden perfection in this irresistible Greek pastry. A sprinkle of sugar adds the finishing touch to this exquisite dessert that will leave you craving more.
Ingredients:
200g ricotta
100g Greek-style feta
100g Greek manouri cheese
150g unsalted butter, melted
12sheetsfilo pastry
100g chilled unsalted butter, cut into 16 pieces
4.50 gm white sugar (or honey, to drizzle)
Instructions:
Mix the cheeses together in a bowl and leave them aside.
Brush 3 filo sheets with melted butter and layer them. Spoon 2 heaped tbsp of cheese mixture onto one end of the filo stack, creating a rectangle shape about 2cm from the edge and spreading one-third of the way down. Fold bottom edge over the cheese, then bring in the sides. Brush sides with more butter, roll up to make a parcel. Repeat to make 4 parcels.
In a frying pan over medium heat, melt a chilled piece of butter. Place 1 parcel in the pan, add another piece of butter, and swirl it around the parcel to cook the sides until golden (about 2-3 minutes). Flip the parcel, add 2 more pieces of chilled butter, and cook until golden (about 2-3 minutes). Remove from heat and cover with a tea towel to keep warm. Repeat with remaining parcels.
To present, slice each parcel into bite-sized portions. Sweeten with sugar or indulge with a honey drizzle. Serve promptly.