CHOCOLATE BOUGATSA
Chocolate bougatsa is a traditional Greek pastry, known for its crispy texture and creamy filling. It is perfect for breakfast, afternoon tea or as a special dessert. In this version, we make it with Filo Kanaki pastry, which guarantees that delicate, crispy texture so characteristic of the original bougatsa.
Filo Kanaki pastry is key to this type of recipe, thanks to its thinness and strength. With it, you will achieve a dessert that combines Mediterranean tradition with the irresistible flavour of chocolate.
Heat the milk in a saucepan. Add the sugar and vanilla essence.
Next, sprinkle in the semolina and stir constantly until it thickens.
Remove from the heat and add the chopped chocolate, stirring until it has melted completely.
Add the lightly beaten eggs and mix well. Leave to cool for a few minutes.
Roll out a sheet of Filo Kanaki pastry and brush it with melted butter. Repeat the process, placing 4-5 sheets on top of each other.
Place the chocolate filling in the centre and fold the edges to form a parcel.
Bake at 180ºC for 30-35 minutes or until golden brown and crispy.
Finally, wait for it to cool. Then sprinkle with icing sugar and cinnamon to taste.
This spectacular sweet treat is ready!!
Enjoy this delicious dessert, crispy on the outside and creamy on the inside, by following our instructions from Codina Foods.
