Store bougatsa in the refrigerator for about three or four days in an airtight container. Reheat in a 350 degrees F (175 degrees C) oven for 10 to 15 minutes, or until heated through. Watch closely to prevent over-browning.
<\/p>"
}
}
,
{
"@type": "Question",
"name": "What are the best phyllo sheets to buy?",
"acceptedAnswer": {
"@type": "Answer",
"text": "
The two brands our recipe developers used to test this recipe were Athens Phyllo Dough and Fillo Factory. Here’s what Test Kitchen Assistant Craig Ruff<\/a> said about the two:<\/p> If you want to change the citrus flavor of the pastry, use an orange and orange zest instead of a lemon. You can also add a twist to the recipe by adding other flavors such as nutmeg or cardamom to the custard filling.<\/p>"
}
}
,
{
"@type": "Question",
"name": "Bougatsa vs Galaktoboureko: What’s the difference?",
"acceptedAnswer": {
"@type": "Answer",
"text": " While both pastries are layered with phyllo dough and filled with a semolina custard, there will be one main difference between the two recipes. Galaktoboureko will be soaked in a citrusy syrup, slotting the dessert in the Siropiasta family—Greek desserts with syrup. Bougatsa will simply be dusted with sugar and cinnamon.<\/p>"
}
}
]
} ] }
]
<\/li><\/ul>"
}
}
,
{
"@type": "Question",
"name": "What other ingredients can I add to Bougatsa?",
"acceptedAnswer": {
"@type": "Answer",
"text": "