Blueberry Earl Grey Bougatsa
Ingredients
- Approximately 12 sheets frozen phyllo dough thawed
- Approximately ¾ cup (12 tablespoons) unsalted butter, melted
- 1 ½ cups fresh blueberries
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 1 cup whole milk
- ½ cup heavy cream
- 2 Earl Grey tea bags
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon Earl Grey tea from the inside of one Earl Grey tea bag, ground into a powder with a coffee grinder
- 2 tablespoons confectioners’ sugar for dusting
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray a 9 inch square baking pan with nonstick cooking spray.
- Place one sheet of phyllo on a work surface and, using a pastry brush, coat with some of the melted butter. Scrunch the phyllo sheet like an accordion and place in the greased pan gently, trying not to press it down.
- Repeat buttering five more phyllo sheets, scrunching and placing them next to the first piece ultimately covering the entire pan. You should have six phyllo sheets on the bottom of the pan.
- Scatter half the blueberries on top of the phyllo. Repeat step two until the remaining six phyllo sheets are used coating each piece with butter and gently scrunching them, laying them over the bottom pieces.
- Scatter the remaining blueberries over the phyllo in the pan.
- In a small bowl, combine the 2 tablespoons of sugar and the half teaspoon of ground cinnamon. Sprinkle the cinnamon sugar evenly over the phyllo in the pan.
- Bake the phyllo and berries approximately 20 minutes or until nice and brown. Remove the pan from the oven and reduce the oven temperature to 350 degrees Fahrenheit. Set aside while making the custard.
- In a small saucepan, combine the milk and cream and bring to a simmer. Place the two Earl Grey tea bags into the milk mixture and cover for 10 minutes to allow the tea to infuse into the milk and cream. Squeeze the teabags so all the liquid comes out and then discard the teabags. Allow to cool slightly.
- In a large bowl, place the warm milk and cream mixture and whisk in the eggs, egg yolks, vanilla extract, ½ cup of sugar and ½ teaspoon cinnamon. Whisk the mixture until well combined.
- Gently pour the mixture over the phyllo in the pan.
- Bake for approximately 20 to 30 minutes or until custard is almost set and phyllo is golden brown and the edges of the phyllo are crisp.
- In a small bowl, combine the Earl Grey tea powder and the 2 tablespoons of confectioners’ sugar. Dust the top of the Bougatsa with the sugar tea mixture.
- Serve warm or at room temperature, cutting into squares.
Notes
Makes 1 9-inch square Bougatsa