Lemon Blueberry Bougatsa: A Delicious Twist on a Classic Greek Pastry

Lemon Blueberry Bougatsa: Prepare to be transported to a sun-drenched Greek taverna with every single bite of this delightful pastry! Imagine flaky, golden layers of phyllo dough embracing a creamy, citrus-infused custard bursting with juicy blueberries. It’s a symphony of textures and flavors that will leave you craving more.

Bougatsa, a beloved Greek breakfast and dessert, boasts a rich history rooted in Byzantine Constantinople. Originally filled with a simple custard, regional variations have emerged over the centuries, each reflecting the unique culinary traditions of its locale. This Lemon Blueberry Bougatsa is my own modern twist on the classic, adding a vibrant burst of fruity sweetness to the traditional creamy filling.

What makes bougatsa so irresistible? It’s the perfect combination of textures: the shattering crispness of the phyllo, the smooth, velvety custard, and in this case, the delightful pop of blueberries. It’s also incredibly versatile. While traditionally enjoyed warm for breakfast, it’s equally delicious as an afternoon treat or a light dessert. The bright, zesty lemon beautifully complements the sweetness of the blueberries, creating a flavor profile that’s both refreshing and comforting. Get ready to impress your friends and family with this easy-to-make, show-stopping pastry!

this Recipe

Ingredients:

• For the Phyllo Dough:
• 1 package (1 pound) phyllo dough, thawed
• 1 cup (2 sticks) unsalted butter, melted
• For the Lemon Blueberry Cream Filling:
• 8 ounces cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 large egg
• 1/4 cup heavy cream
• Zest of 1 large lemon
• 2 tablespoons lemon juice, freshly squeezed
• 1 1/2 cups fresh blueberries, divided
• For the Syrup:
• 1 cup granulated sugar
• 1/2 cup water
• 1 tablespoon lemon juice, freshly squeezed
• 1/2 teaspoon vanilla extract
• For Dusting:
• Powdered sugar, for dusting
• Ground cinnamon, for dusting (optional)

Preparing the Lemon Blueberry Cream Filling:

Okay, let’s get started with the heart of our Lemon Blueberry Bougatsa – the creamy, dreamy filling! This part is super important because it’s what makes this dessert so special. Trust me, the combination of lemon and blueberry is just divine!

1. Cream Cheese Base: In a large bowl, add your softened cream cheese. It’s crucial that the cream cheese is properly softened, otherwise, you’ll end up with lumps in your filling. Nobody wants that! Use an electric mixer (handheld or stand mixer) to beat the cream cheese until it’s smooth and creamy. This usually takes about 2-3 minutes on medium speed.
2. Adding the Sugar and Flour: Gradually add the granulated sugar to the cream cheese, beating on medium speed until well combined. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. Next, add the all-purpose flour. The flour helps to stabilize the filling and prevent it from becoming too runny during baking. Beat until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour and make the filling tough.
3. Flavor Infusion: Now for the good stuff – the flavor! Add the vanilla extract, egg, and heavy cream to the bowl. Beat on low speed until everything is well incorporated. The egg adds richness and helps to bind the filling together, while the heavy cream adds a luxurious smoothness.
4. Lemon Zest and Juice: This is where the lemon magic happens! Add the lemon zest and lemon juice to the filling. The lemon zest provides a bright, aromatic flavor, while the lemon juice adds a tangy kick that perfectly complements the sweetness of the blueberries. Mix until just combined. Don’t overmix after adding the lemon juice, as it can cause the cream cheese to curdle slightly.
5. Blueberry Incorporation: Gently fold in 1 cup of the fresh blueberries. Be careful not to crush the blueberries, as you want them to remain intact and burst with flavor when you bite into the bougatsa. Reserve the remaining 1/2 cup of blueberries for topping the bougatsa before baking.
6. Chill Time: Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes. This allows the flavors to meld together and the filling to firm up slightly, making it easier to work with when assembling the bougatsa.

Assembling the Bougatsa:

Alright, now for the fun part – putting it all together! This is where your artistic skills come into play. Don’t worry if it’s not perfect; even a slightly rustic bougatsa tastes amazing!

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. This will prevent the bougatsa from sticking to the bottom of the dish.
2. Phyllo Layering: Lay one sheet of phyllo dough in the prepared baking dish. Brush it generously with melted butter. Repeat with 5 more sheets of phyllo dough, brushing each sheet with melted butter before adding the next. This creates a sturdy base for the filling.
3. Filling Distribution: Spread the chilled lemon blueberry cream filling evenly over the phyllo dough base. Make sure to spread it all the way to the edges of the dish.
4. More Phyllo Layers: Now, we’re going to create the top layer of phyllo dough. Lay one sheet of phyllo dough over the filling. Brush it generously with melted butter. Repeat with the remaining sheets of phyllo dough, brushing each sheet with melted butter before adding the next. Make sure to butter each layer generously, this is what makes the bougatsa flaky and golden brown.
5. Final Touches: Brush the top layer of phyllo dough with melted butter. Sprinkle the remaining 1/2 cup of fresh blueberries evenly over the top.
6. Scoring the Bougatsa: Using a sharp knife, score the top layer of phyllo dough into squares or diamonds. This makes it easier to cut and serve the bougatsa after baking. Be careful not to cut all the way through to the bottom layer of phyllo dough.

Baking and Syrup Preparation:

Almost there! Now it’s time to bake our masterpiece and prepare the delicious syrup that will take it to the next level.

1. Baking Time: Bake the bougatsa in the preheated oven for 45-55 minutes, or until the phyllo dough is golden brown and crispy. Keep an eye on it, as baking times may vary depending on your oven. If the top starts to brown too quickly, you can tent it with aluminum foil.
2. Syrup Preparation (While Baking): While the bougatsa is baking, prepare the syrup. In a small saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar is dissolved.
3. Adding Lemon and Vanilla: Reduce the heat to low and simmer for 5 minutes, without stirring. Remove from heat and stir in the lemon juice and vanilla extract. Let the syrup cool slightly.

Finishing Touches and Serving:

The moment we’ve all been waiting for! Let’s finish this bougatsa and get ready to enjoy it!

1. Syrup Application: Once the bougatsa is out of the oven, immediately pour the slightly cooled syrup evenly over the top. The hot bougatsa will absorb the syrup, making it moist and flavorful.
2. Cooling Time: Let the bougatsa cool in the baking dish for at least 30 minutes before cutting and serving. This allows the syrup to fully absorb and the filling to set.
3. Dusting and Serving: Before serving, dust the bougatsa generously with powdered sugar. If you like, you can also sprinkle it with a little ground cinnamon for an extra touch of warmth and flavor.
4. Enjoy!: Cut the bougatsa into squares or diamonds along the score lines and serve warm. Enjoy every bite of this delicious Lemon Blueberry Bougatsa! It’s perfect for breakfast, brunch, or dessert.

Conclusion:

This Lemon Blueberry Bougatsa isn’t just a recipe; it’s an experience, a journey of textures and flavors that will transport you straight to a sun-drenched Greek bakery. The flaky, golden-brown phyllo dough, the creamy, tangy lemon custard, and the burst of juicy blueberries create a symphony in your mouth that’s simply irresistible. I truly believe this is a must-try recipe for anyone who appreciates a touch of elegance and a whole lot of deliciousness in their baking.

But why is this particular bougatsa so special? It’s the perfect balance of sweet and tart, the satisfying crunch of the pastry against the smooth filling, and the vibrant colors that make it a feast for the eyes as well as the palate. It’s a showstopper dessert that’s surprisingly easy to make, even for novice bakers. Don’t let the phyllo dough intimidate you; with a little patience and melted butter, you’ll be creating layers of flaky perfection in no time.

Serving Suggestions and Variations:

This Lemon Blueberry Bougatsa is wonderful served warm, straight from the oven, with a dusting of powdered sugar. For an extra touch of indulgence, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also fantastic with a cup of strong Greek coffee or a refreshing glass of iced tea.

Looking for variations? Feel free to experiment with different fruits! Raspberries, blackberries, or even peaches would be delicious substitutes for the blueberries. You could also add a sprinkle of chopped nuts, like almonds or pistachios, for extra crunch and flavor. For a richer, more decadent version, try using mascarpone cheese in the custard filling. And if you’re feeling adventurous, you could even add a hint of cardamom or cinnamon to the custard for a warm, aromatic twist.

Ready to Bake?

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect dessert for a special occasion, a weekend brunch, or simply a sweet treat to brighten your day.

Don’t be afraid to get creative and make it your own! Baking is all about experimentation and having fun in the kitchen. So, gather your ingredients, preheat your oven, and get ready to create a Lemon Blueberry Bougatsa masterpiece.

I’m so excited for you to try this recipe! Once you’ve had a chance to bake it, please come back and share your experience in the comments below. I’d love to hear about your variations, your successes, and any tips you might have for other bakers. Let’s build a community of bougatsa lovers!

I’m especially interested to know if you found the phyllo dough easy to work with, or if you made any substitutions to the filling. Did you serve it warm or cold? What did your family and friends think? Your feedback is invaluable and helps me to continue improving my recipes.

So, go ahead, give this Lemon Blueberry Bougatsa a try. I promise you won’t be disappointed. Happy baking! And remember, the most important ingredient is always love. I hope you enjoy this Lemon Blueberry Bougatsa as much as I do!