Description
What’s lovely about this breakfast treat is that it can be prepared a day in advanced and baked Christmas morning.
Ingredients
1-cup (8 oz) whole milk ricotta cheese
2 tablespoons plus 1 teaspoon sugar, divided
1 tablespoon all purpose flour
1 teaspoon grated lemon zest
½ teaspoon vanilla
1 egg, separated
1/8-teaspoon salt
12 sheets phyllo dough, covered with damp paper towel
¼ cup melted butter
¼ teaspoon cinnamon
½ cup honey
2 tablespoons lemon juice
1-cup fresh berries
1 container plain Greek yogurt
Instructions
- Heat oven 350F. Line a baking sheet with parchment.
- 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 the center; brush with butter.
- Spoon ¼ cup of ricotta mixture over center of dough.
- Fold longer sides over filling, brushing with butter. Fold in sides 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, berries and dollop of Greek yogurt.
Notes
Unbaked parcels may be made night before, covered with plastic wrap and refrigerated. Bake as directed above in the morning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast and Brunch
- Method: baking
- Cuisine: Greek