Very easy to make and very tasty. What I am tempted to do next time is to mix some cinnamon into the custard mix or sprinkle it on top of it instead of the filo. Also, call me completely crazy but I suspect some dried, unsweetened cherries would be very good in the custard.
I made it 2 times now absolutely loved it and was lucky enough to find a thicker phyllo in Canada we only have one kind of phyllo but I went to a European store and they got some in your recipes have all been good the few that I have tried so thanks your great
Thank you for the information about the filo numbers. I'm too impatient to use filo often because of the many layers but this looks doable for me. There is a great middle eastern store available to me but it is across town and I don't go too often, just when I need good feta. I'll have to look for the number 10 the next time I go.
Hi Dimitra, I have a box of Phyllo in my fridge but I don't see any number on it. I'm awful when it comes to Phyllo and how many sheets to use. I need to use it so your recipe came at the perfect time! Thank you for sharing it looks really yummy! I can never wait for my recipes to cool I always need to try some. :)
Hi! If it doesn't have a number on it then most likely it is #4. Those phyllo sheets will be thinner, so double the amount that I used and you will also need more butter :) Let me know how it turns out! xoxo
How do you know when to get different thickness of phyllo. I grasp it is thicker at one end and thinner as you use lower numbers. But what in the recipe would indicate you need thicker sheets or thinner sheets?
Just a thought.. The people in the northern Hellenic city of Thessaloniki are making "bougatsa" for hundreds and hundreds of years, before they had access to cornstarch, so there has to be something else that they used making this pastry...