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Ricotta Bougatsa

Submitted by: | Source: my own original recipe

Ricotta Bougatsa
2014-02-09 Other

This recipe features an easy Italian spin on the traditional Greek cooked filling, using a non-cooked ricotta pudding, with a lemon-honey syrup, fresh blueberries, a touch of cinnamon and Greek yogurt.

  • Servings: 6
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour


1 cup (8 Oz) Whole Milk Ricotta Cheese
2 Tbsp Plus 1 Teaspoon Sugar, divided
1 Tbsp All Purpose Flour
1 tsp Grated Lemon Zest
½ tsp Vanilla
1 Egg, separated
⅛ tsp Salt
12 Sheets Phyllo Dough, covered with damp paper towel to prevent drying
¼ cup Melted Butter
¼ tsp Cinnamon
½ cup Honey
2 Tbsp Lemon Juice
1 cup Fresh Blueberries
1 Container Plain Greek Yogurt


Heat oven 350F. Line a baking sheet with parchment paper. In small bowl, combine ricotta cheese, 2 tablespoons sugar, flour, lemon zest, vanilla and egg yolk; blend well. In another small bowl, whisk or beat egg white and salt to stiff peaks; fold into ricotta mixture and set aside.

Lay 1 phyllo sheet on work surface with short end toward you; brush with butter. Top with a second phyllo sheet; brush with butter. Fold in half with two short ends meeting each other; brush with butter. Spoon ¼ cup of ricotta mixture over center of dough. Fold longer sides over filling, brushing with butter. Fold other sides in to meet in the middle, forming a parcel. Brush with butter and place on baking sheet. Brush top with butter. Repeat with remaining phyllo, butter and filling to make 5 more parcels. Mix remaining teaspoon of sugar with cinnamon and sprinkle over parcels. Bake 30 minutes or until golden and crispy. Let stand 5 minutes before serving.

Meanwhile, combine honey and lemon juice in small saucepan over medium heat, stirring just until warm. Arrange bougatsa on individual serving plates. Top with syrup, blueberries and dollop of Greek yogurt.

Helpful Tips:

Parcels may be assembled the night before, covered with plastic wrap, and refrigerated. Bake as directed above in the morning. --- Bougatsa is a Greek breakfast pastry made from phyllo dough wrapped around a cooked semolina custard filling.