Greek Bougatsa with Honey and Pistachios

• Refrigerated

  • 5 Eggs

• Condiments

  • 1 Honey

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 3/4 cup Sugar

• Bread & Baked Goods

  • 1 packet Phyllo pastry

• Dairy

  • 1 cup Butter, unsalted
  • 2 3/4 cups Cream

• Other

  • seeds from 2 vanilla beans or ½ tsp vanilla bean paste

Found on honestcooking.com

Description

Ingredients

• 1 packet of phyllo pastry (375 grams)
• 1 cup unsalted butter
• 5 eggs
• 2 and ¾ cups cream
• ¾ cup sugar
• seeds from 2 vanilla beans or ½ tsp vanilla bean paste
• 1 teaspoon ground cinnamon
• honey, powdered sugar and chopped pistachios for garnish

Directions

• Preheat your oven to 350 F and butter a 12-13 inch cake pan.
• Melt your butter in the microwave or a saucepan over the stove.
• Take your first sheet of dough and roll it into a scroll. First fold it kind of like a fan, and then roll into a scroll. Kind of like a snail shell.
• Place the first little rolled up piece of phyllo dough into the center of the dish.
• Continue to fold the rest of the sheets like fans, and wrap them around your first scroll in the dish.
• Continue to layer, until the whole pan is full of the phyllo dough...nice and layered.
• Brush all the layers of dough with your melted butter, making sure the butter gets into each crevice.
• Bake for about 30 minutes until golden brown.
• In a large bowl, whisk together the eggs, cream, sugar, vanilla seeds, and cinnamon until nice and smooth.
• Once the phyllo is done baking, immediately pour the custard over the entire thing and place back in the oven to bake for 30 more minutes.
• Check on the bougatsa about 10 minutes before the end to make sure its not browning to much. If it is, you can place some foil on top while its finishing.
• Once its cooled a little, drizzle with your favorite amber honey and sprinkle with chopped pistachios and powdered sugar.
• Its best served warm!