Description
Flaky phyllo parcels filled with creamy lemon custard and juicy blueberries, baked until golden and dusted with powdered sugar.
Ingredients
Scale
- 8 to 10 phyllo pastry sheets, thawed
- 1 cup fresh blueberries
- Zest of 1 large lemon
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 large eggs
- 2 cups whole milk
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
- In a saucepan, whisk sugar, cornstarch, and milk until smooth. Add eggs and lemon zest, cooking until thickened, then stir in vanilla.
- Lay a sheet of phyllo on your surface and brush lightly with melted butter. Repeat with 2 more sheets.
- Spoon custard into the center, add blueberries, and fold the phyllo into a parcel.
- Place parcels seam-side down on the tray, brush tops with butter, and bake for 20–25 minutes until golden.
- Cool slightly and dust generously with powdered sugar.
- Serve warm and enjoy.
Notes
- Do not overfill the parcels to prevent leaking.
- Keep phyllo covered with a damp towel while working.
- Frozen blueberries can be used without thawing.
Nutrition
- Serving Size: 1 parcel
- Calories: 290
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: bougatsa, lemon blueberry dessert, Greek pastry, phyllo parcels, custard pastry