Lazy Bougatsa

Ingredients

• 1 lb phyllo dough sheets (Thawed according to package directions; keep covered with a damp towel while working.)
• 8 oz unsalted butter (Melted; do not reduce the amount, as it is needed for browning and crisping the phyllo.)
• 14 oz sweetened condensed milk (Used in the soaking mixture.)
• 1 cup whole milk (Combined with the sweetened condensed milk for soaking.)
• 1 tsp vanilla extract
• 0.5 tsp ground cinnamon (Optional finishing spice; the visible excerpt does not specify this ingredient.)

Steps

1. 1

   Thaw the phyllo dough completely according to the package directions. Heat the oven to 350°F (180°C), and generously butter a 9-by-13-inch baking pan.

2. 2

   Working with one phyllo sheet at a time, loosely accordion-fold it lengthwise rather than layering it flat. Set the folded sheet in the prepared pan and continue folding and packing the sheets side by side until the pan is full. Keep the remaining phyllo covered so it does not dry out.

3. 3

   Drizzle the melted butter evenly over the accordion-folded phyllo, making sure the butter reaches the folds and edges. Do not reduce the amount of butter; it is essential for a crisp, deeply golden pastry.

4. 4

   Bake until the phyllo is puffed, crisp, and golden brown throughout, about 45 to 60 minutes. The folds should be visibly browned rather than merely pale golden.

5. 5

   While the pastry bakes, combine the sweetened condensed milk, whole milk, and vanilla in a bowl or saucepan, stirring until smooth. Warm the mixture gently if needed, but do not boil it.

6. 6

   Remove the hot pastry from the oven and immediately pour the condensed-milk mixture evenly over the surface. Let it stand so the liquid can soak into the crisp folds while the top remains browned.

7. 7

   Cool the bougatsa before cutting it into 12 portions. Dust with cinnamon if desired and serve the day it is baked.

Notes

The source page is membership-gated and does not expose the complete ingredient list or method in the supplied text. Quantities and some method details above are therefore reconstructed estimates, not a faithful transcription. The excerpt states that the pastry is best served the day of baking; leftovers can be reheated in about 15 minutes in a 300°F oven.

Nutrition per serving

• dessert
• pastry
• Greek
• baked
• vegetarian
• make-ahead-friendly
• phyllo