Bougatsa Chaniotiki-Creamy Cheese Phyllo Pastry from Chania has a crispy buttery crust filled with a mix of cream and myzithra cheese served right out of the oven with a generous sprinkling of sugar.
4tablespoonsall-purpose flourplus more in case it is needed.
4tablespoonsbutter
½cupwhole milkplus more in case it is needed.
Phyllo
17ozphyllo sheetsOne 450 grams packet.
4tablespoonsbuttermelted. Plus more in case it is needed.
For serving
white sugar
Instructions
In a large bowl, combine the mizithra, and staka. Stir well until well combined.
Heat the oven to 390° F / 200° C.
Brush a baking sheet with butter and set aside.
Make a roux
In a small saucepan, melt the butter in medium heat, after butter has melted whisk in the flour continuously until it is well combined with the butter, one minute. Next, add the milk and keep stirring continuously to create a velvet semi-thick sauce, 2-3 minutes.Mix the roux with the cheese and staka until the mixture is creamy and well combined.
Assemble the bougatsa
Cut the right side of your phyllo sheets to create a perfect square shape. Save the leftover phyllo pieces for later use.Take one sheet and brush with butter. Lift one of the corners towards the center. Repeat with the rest of the corners and create a square envelope. Set aside.
Brush 5 phyllo sheets with butter and stack them together. Right in the middle place the square phyllo envelope. The corners of the envelope should align centered with the sides of the sheets.
Place the cheese mix on top of the envelope. if you have leftover mixture save it in a container and refrigerate. Fold the sheets by picking them up from the corners over the mixture and fold like an envelope. Flip the envelope upside down.
Brush 6 phyllo sheets with butter and stack them together. Right in the middle place the square phyllo envelope with the mixture. The corners of the envelope should align centered with the sides of the brushed phyllo sheets. Please refer to the photos in the post for the position.Fold the sheets again by picking them up from the corners over the square and fold like an envelope.
Flip envelope, place on the buttered baking sheet and bake for 30 minutes.
Remove bougatsa from oven and place on a serving plate. Cut in small rectangular pieces, sprinkle sugar all over and serve immediately.
Notes
Tips and substitutions
If you have any leftover cheese mixture refrigerate and use to make bougatsa triangles with the leftover cut phyllo sheets. Remember to butter the sheets before adding the mixture and folding. Serve with powdered sugar on top.You need fresh sour mizithra cheese for this recipe. There is dry mizithra available also, which is a hard cheese in the share of a ball best suitable for grating over pasta etc. Please don't get the dry version.
A great substitute for sour mizithra.
Mix one cup/250 grams of fresh ricotta and one cup/250 grams of goat cheese. The goat cheese will give the tangy flavor that is needed. I tested the recipe with this combination without adding staka, and it was most successful. The taste is very similar and close to the authentic Iordanis recipe. Nutritional Info – Please remember the nutritional information provided is only an estimate and can vary based on the products used.