Recipes · Greek · Bakery
Bougatsa
One serving has 554 kcal and 13 g protein, and at least a fifth of a woman's daily need of selenium (71%), riboflavin (55%), thiamin (42%), cobalamin (37%), vitamin A (34%) and phosphorus (33%). Ready in 50 minutes.
- Preparation: 15 min
- Cooking: 35 min
- Makes: 1 serving (276 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 40 g Phyllo dough
- 20 g Butter, unsalted
- 150 g Milk, whole
- 20 g Semolina
- 20 g Sugar
- 20 g Eggs, whole, raw
- 0.5 g Vanilla extract
- 5 g Sugar, powdered
- 0.3 g Cinnamon
Method
- Heat the milk with the sugar until just below a simmer, then whisk in the semolina in a steady stream.
- Cook over low heat, stirring constantly, for 5-6 minutes until thickened like a custard; off the heat, beat in the egg and vanilla and let cool for 10 minutes.
- Lay out the phyllo sheets, brushing each layer with melted butter as you stack them.
- Spoon the semolina filling along one edge, fold in the sides, and roll up into a rectangular parcel.
- Brush the top with the remaining butter and bake at 190 °C (375 °F) for 25-30 minutes until golden and crisp.
- Dust generously with the powdered sugar and cinnamon before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 554 kcal | 26% |
| Carbohydrates | 68.3 g | |
| Water | 167 mL | |
| Fiber | 1.7 g | 6% |
| Protein | 12.8 g | 27% |
| Tryptophan | 0.16 g | |
| Threonine | 0.46 g | |
| Isoleucine | 0.59 g | |
| Leucine | 1.1 g | |
| Lysine | 0.7 g | |
| Methionine | 0.29 g | |
| Cystine | 0.22 g | |
| Phenylalanine | 0.66 g | |
| Tyrosine | 0.5 g | |
| Valine | 0.72 g | |
| Histidine | 0.32 g | |
| Fat | 25.6 g | |
| Monounsaturated | 7.9 g | |
| Polyunsaturated | 1.7 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.3 g | |
| Saturated | 14.1 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 132 mg | |
| Calcium | 197 mg | 20% |
| Copper | 0.14 mg | 16% |
| Iron | 2.6 mg | 14% |
| Magnesium | 33.4 mg | 11% |
| Manganese | 0.38 mg | 21% |
| Phosphorus | 228 mg | 33% |
| Potassium | 300 mg | 6% |
| Selenium | 39.3 µg | 71% |
| Sodium | 289 mg | |
| Zinc | 1.3 mg | 16% |
| Thiamin (vitamin B1) | 0.46 mg | 42% |
| Riboflavin (vitamin B2) | 0.61 mg | 55% |
| Niacin (vitamin B3) | 3 mg | 21% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 23% |
| Pyridoxine (vitamin B6) | 0.12 mg | 9% |
| Folate (vitamin B9) | 89.3 µg | 22% |
| Cobalamin (vitamin B12) | 0.89 µg | 37% |
| Choline | 86.8 mg | 20% |
| Vitamin A | 238 µg | 34% |
| Vitamin C | 0.01 mg | 0% |
| Vitamin D (D2 + D3) | 92.9 IU | 15% |
| Vitamin E | 0.87 mg | 6% |
| Vitamin K | 3 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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