This recipe creates delicious squares of flaky puff pastry filled with a rich, creamy custard. Inspired by the Greek pastry Bougatsa, this version is easier to make at home, featuring layers of buttery puff pastry encasing a smooth and flavorful custard filling. It’s often dusted with powdered sugar and sometimes cinnamon for a delightful sweet treat.
Ingredients:
- 1 package (about 14-16 ounces) frozen puff pastry sheets, thawed
- For the Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- Powdered sugar, for dusting
- Optional: Ground cinnamon, for dusting
Instructions:
- Prepare the Custard Filling:
- In a medium saucepan, whisk together the milk, sugar, and cornstarch until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Continue to cook for 1 minute more, stirring continuously.
- Remove the saucepan from the heat. In a small bowl, whisk the egg yolks. Gradually whisk about 1/4 cup of the hot milk mixture into the egg yolks to temper them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Return to low heat and cook, stirring constantly, until the custard thickens again, about 1-2 minutes.
- Remove from heat and stir in the vanilla extract and butter until the butter is melted and the custard is smooth.
- Pour the custard into a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely cooled (at least 2 hours).
- Preheat Oven and Prepare Baking Dish: Preheat oven to 375°F (190°C). Lightly grease an 8×8 or 9×9 inch baking dish.
- Assemble the Pastry:
- Unfold one sheet of thawed puff pastry on a lightly floured surface. Cut it into equal-sized squares (you can get 4 or 6 depending on the size you prefer).
- Place half of the puff pastry squares in the prepared baking dish, leaving a little space between them.
- Once the custard is completely cooled, spoon the custard evenly over the puff pastry squares in the dish.
- Top with Remaining Pastry: Unfold the second sheet of puff pastry and cut it into squares of the same size as the first sheet. Carefully place these squares over the custard filling, gently pressing the edges to seal them with the bottom layer of pastry. You can lightly crimp the edges with a fork if desired.
- Bake: Bake for 25-35 minutes, or until the puff pastry is golden brown and puffed up.
- Cool and Dust: Remove the baking dish from the oven and let the pastry cool slightly in the dish. Once slightly cooled, dust generously with powdered sugar. If desired, you can also sprinkle with ground cinnamon.
- Serve: Cut the pastry into individual squares and serve warm or at room temperature.
Tips and Notes:
- Puff Pastry: Ensure your puff pastry is thawed but still cold for the best rise.
- Custard Consistency: Cook the custard until it is thick and smooth. Tempering the egg yolks prevents them from scrambling.
- Cooling the Custard: Make sure the custard is completely cold before assembling the pastry to prevent the puff pastry from becoming soggy.
- Pastry Size: You can adjust the size of the puff pastry squares to your preference.
- Serving: These are best enjoyed within a day or two for the flakiest pastry. Store leftovers in an airtight container in the refrigerator. You can gently reheat them in the oven if desired.