Description
Lemon and Blueberry Bougatsa Parcels are delicate Greek pastries filled with a creamy lemon custard and juicy blueberries, wrapped in crispy phyllo dough for a perfect balance of tartness and sweetness in every bite.
Ingredients
Units
Scale
- 8 sheets phyllo dough
- 2 cups milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 3 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup unsalted butter, melted
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Prepare a baking sheet lined with parchment paper.
- In a saucepan, heat milk over medium heat until warm but not boiling.
- In a bowl, whisk sugar, cornstarch, and eggs until smooth.
- Slowly pour warm milk into the egg mixture, whisking constantly.
- Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened into a custard.
- Remove from heat and stir in lemon zest and vanilla extract. Let cool slightly.
- Lay one sheet of phyllo on a clean surface and brush lightly with melted butter. Layer another sheet on top and brush again. Repeat to stack 4 sheets.
- Cut the stacked phyllo into squares (about 4×4 inches).
- Place a spoonful of lemon custard and some blueberries in the center of each square.
- Fold the phyllo over to form a parcel, pressing edges to seal.
- Place parcels on prepared baking sheet and brush tops with melted butter.
- Bake for 20-25 minutes or until golden and crisp.
- Cool slightly and dust with powdered sugar before serving.
Notes
- Handle phyllo dough gently as it dries out quickly.
- Use fresh, firm blueberries for best results.
- Parcels can be made ahead and reheated in the oven.
Nutrition
- Serving Size: 1 parcel
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg