Description
Dive into a delightful treat with our Lemon and Blueberry Bougatsa Parcels, a Greek dessert that’s as enticing as it is delicious.
Ingredients
Scale
- 8 sheets phyllo dough
- 2 cups milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 3 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup unsalted butter, melted
- Powdered sugar, for dusting
Instructions
- Begin by gently heating the milk in a saucepan over medium heat until it is warm to the touch but not boiling. As the milk heats, combine granulated sugar, cornstarch, and eggs in a separate bowl, whisking together until smooth. Gradually incorporate the warm milk into the egg mixture, whisking continuously to avoid curdling.
- Return the mixture to the saucepan over medium heat, and stir consistently. As you mix, you’ll notice the custard begin to thicken. Once it reaches a pudding-like consistency, remove it from the heat and stir in the lemon zest and vanilla extract. Allow it to cool slightly, facilitating easy handling later.
- On a clean surface, lay out a sheet of phyllo dough and lightly brush it with melted butter. Stack another three sheets on top, each brushed with butter. Once you’ve created a four-layer stack, cut it into squares, around 4×4 inches each.
- Spoon a portion of the custard mixture and a few blueberries onto the center of each phyllo square. Gently fold the squares into parcels, ensuring each edge is sealed. Place these onto your prepared baking sheet, brush the tops with remaining butter, and bake for 20-25 minutes. The parcels should emerge golden brown and crispy.
Notes
Enjoy fresh, as reheating can compromise the texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 200 kcal
- Sodium: 150 mg
- Protein: 4 g