Bougatsa Nistisimi (Vegan)

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Bougatsa is the name of a hand made phyllo which is then made into  pastries which can either be sweet or savory.  It can be made with semolina cream, with feta cheese, with minced meat, with spinach, with potato etc.     This is a speciality in the towns of Serres and Thessaloniki, in Northern Greece but it has become so popular that you will find “Μπουγατσοπωλεία” (pr. Bougatsopolia) all over Greece,  selling only pastries made with this thin phyllo.

Bougatses are street food and are usually sold in small fast food shops or bakeries,  selling all types of pastries such as tyropites (cheese pies), spanakopites (pl. for spanakopita, which is quite popular abroad and is a spinach pie), loukankopites (sausages pies), piroshkis, peinirli etc.  In these shops you can only find the pastry with the sweet cream filling.

You can find out more about the history of  Bougatsa and a recipe  in my other blog.

I have made Bougatsa with homemade phyllo several times based on Shiamishi.  Shiamishi (page 120 of my cookbook), and bougatsa have a few similarities as the phyllo is based on the same technique and the filling  is  also a semolina cream with a mastic flavour.   Instead of being baked, shiamishi is deep fried.  To make bougatsa I have used  the semolina cream of galaktomboureko (page 127 of my Cookbook).

You can make bougatsa as one big pie or smaller individual ones.

After making Bougatsa many times with a wonderful result, I decided to make “Nistisimi Bougatsa” , making the cream with coconut milk and using olive oil and vegetable margarine.

Bougatsa Nistisimi, Recipe by Ivy

Ingredients:

Shiamishi Pastry phyllo, made with olive oil (recipe in my cookbook)

For the filling

1 cup semolina
¾ cup sugar
3 mastic resins, pounded with 1 tsp sugar (or use 1 tablespoon lemon zest)
250 ml coconut or almond milk
2 cups water
2 tbsp blossom water (optional)
1 tablespoon margarine

Directions:

Put the water and milk, together with sugar and mix on low heat until lukewarm and the sugar dissolves.  Add the semolina, mastic or vanilla and start mixing with a balloon whisk until it sets.  Mix in the margarine and blossom water until the cream thickens.

Empty the cream in a baking tin or large bowl so that the cream is not higher than 1 cm.  Cover with cling film and set aside until the cream cools.

Roll out the dough, same way as for shiamishi.  Cut a piece of cream and fold the phyllo.  Place in a well oiled tin.

Preheat oven at 180ο C / 350o F and bake for about 45 minutes or until golden.

Serve while still warm sprinkling lots of icing sugar and cinnamon on top.

I am linking “Nistisimi Bougatsa” to the event Creative Concoctions, created and hosted by Ivy, at  Kopiaste to Greek Hospitality.

Order your copy now!

Kopiaste and Kali Orexi,

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New proposals for Daktyla and Shiamishi

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I wish to thank each and every one of you who have bought my cookbook and want you to know that what you bought is just the base of the traditional Cypriot cuisine.

From now on, if I create something new,  I will be posting them here, so as to give you more ideas with what you can do with the traditional recipes and make something new and creative.

If you follow my blog Kopiaste to Greek Hospitality, I have already posted a few recipes, which were inspired from my cookbook.

Kifylla,on  page 1o2: I have made Kifylla with Apple Pullaparts.

Lokmades and Xerotigana, on page 118: I have made Xerotigana with Chocolate and Ginger

Eliopitakia – Elioti, on page 109:  I have made an Olive oil and rosemary Cake.

Today, I made two new recipes.

Daktyla on page 124: Can you imagine each bite of daktyla with almonds having a citrus flavour?  Well, yes.   I made Citrus Daktyla, by adding in the filling my favourite citrus marmalade.  Just mix the marmalade with the remaing filling and make daktyla.  They turn out a bit bigger but it doesn’t matter as they taste great.

Shiamishi on page 120: I made bougatsa shiamishi by making the same phyllo for shiamishi.    You can either use the filling of shiamishi or make a vegan galaktomboureko cream (page 127), still keeping them nistisima by substituting butter with margarine and using coconut milk.  You then bake them until golden and sprinkle icing sugar and cinnamon on top.

Order your copy now!