Cheese-Filled Bougatsa

Cheese-Filled Bougatsa
Makes 10
Prep 30 m
Bake 35 m



  1. 1 of 7 Heat oven to 375 degrees F.
  2. 2 of 7 Beat together eggs and sugar in large bowl on medium-high speed until light and fluffy, about 3 minutes. Beat in mascarpone cheese, lemon rind, lemon juice and vanilla until smooth.
  3. 3 of 7 Butter heavy-bottomed, deep-dish 9-inch pie plate. Unroll phyllo sheets flat on work surface; cover with damp, clean, kitchen towel. Lay 1 sheet of phyllo into buttered pie plate. Brush with butter; place another sheet on top; brush with butter. Repeat 6 times, for a total of 8 sheets. Using kitchen scissors, trim excess phyllo, leaving about 1/2-inch overhang.
  4. 4 of 7 Pour filling into pie plate. Place 1 sheet of phyllo over filling; gently brush with butter. Repeat layering 5 more times so you have used a total of 6 sheets for top. Trim edges to 1/2-inch overhang.
  5. 5 of 7 Lay remaining phyllo sheet on work surface; brush with butter. Using a pizza wheel or sharp knife, cut phyllo from one long end to the other, into 1/2-inch-wide strips. Pile strips on top of bougatsa in random fashion.
  6. 6 of 7 Bake in 375 degrees F oven for 35 minutes or until nicely browned. Remove from oven to wire rack and let cool for about 1 hour.
  7. 7 of 7 To serve, dust edge with confectioners sugar. Serve warm, or refrigerate and serve cold. Accompany with lemon syrup, if desired.
Nutrition Information for Cheese-Filled Bougatsa
Servings Per Recipe: 10
Per Serving: 345 kcal cal., 6 g pro., 171 mg sodium, 118 mg chol., 12 g sat. fat, 30 g carb., 23 g Fat, total, 1 g fiber