Bougatsa

Recipe by BonnieZ
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Using an electric mixer, beat the cream cheese at high speed until light and fluffy.
  • Lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg.
  • Beat for 1 minute at high speed, then set aside while you prepare the phyllo.
  • Lay the phyllo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap.
  • By stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them.
  • Then lay 2 sheets at right angles over the center, using the "base" as a diamond, not a square, brushing the center of each with butter.
  • Divide the filling into 3 parts and spread one part over the phyllo to form a 7-inch square.
  • Set the rest of the filling aside.
  • Fold the top phyllo sheet over the cheese and brush with butter, and continue folding the phyllo over the cheese to make a square, brushing each time with butter.
  • With a wide spatula, lift the bougatsa and invert onto a cookie sheet.
  • Brush the top with butter and set aside.
  • Repeat with the remaining phyllo, filling until all 3 square pies are folded.
  • Bake in a 350°F oven for 15-20 minutes or until the phyllo puffs up and turns a golden chestnut color.
  • Cut into small squares and sprinkle with additional sugar.
  • Serve piping hot.
Advertisement