CHOCOLATE BOUGATSA WITH KANAKI FILO DOUGH
Chocolate bougatsa is a typical Greek sweet, known for its crunchy texture and creamy filling. It is perfect for breakfast, snacks or as a special dessert. In this version, we prepare it with Filo Kanaki dough, which guarantees that delicate and crunchy result so characteristic of the original bougatsa.
Filo Kanaki dough is the key to this type of preparation, thanks to its thinness and strength. With it, you will obtain a dessert that combines Mediterranean tradition with the irresistible flavour of chocolate.
Ingredients
- 1 packet Filo Kanaki dough
- 200 g dark or milk chocolate (according to preference)
- 500 ml whole milk
- 100 g sugar
- 50 g fine wheat semolina
- 2 eggs
- 1 teaspoon vanilla essence
- Melted butter (for brushing the Filo sheets)
- Icing sugar and cinnamon powder for decorating
Preparation of chocolate bougatsa
Don’t miss the opportunity to try this typical Greek sweet. Did you know the chocolate bougatsa? We are sure you will love it.
- Heat the milk in a saucepan. Add the sugar and the vanilla essence.
- Then add the semolina in the form of a shower and stir constantly until it thickens.
- Remove from the heat and add the chopped chocolate, stirring until completely melted.
- Stir in the lightly beaten eggs and mix well. Leave to cool for a few minutes.
- Roll out a sheet of Filo Kanaki dough and brush 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 into a packet.
- Bake at 180°C for 30-35 minutes or until golden brown and crispy.
- To finish, wait for it to cool. Then sprinkle with icing sugar and cinnamon to taste.
This spectacular sweet is ready!
Enjoy this delicious dessert, crunchy on the outside and creamy on the inside, following our instructions from Codina Foods.
