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Finding a good vasilopita recipe

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nm1999

nm1999

Active member
I messed up my vasilopita last year - it was more like a tsoureki texture, and I wanted one that was more like a cake. I have no idea how to tell the difference between the two types of vasilopitas. Do you? Does anyone have a recipe they can share? This is the ingredients list from the one I used:

- 8 cups flour
- 2 cups sugar
- 1 cup butter
- 4 eggs
- 1 packet dry yeast
- 1 ½ cups of warm milk
- Zest of one orange
- A Vasilopita coin wrapped in foil


Could it have been a flaw in how I made it, if the ingredients look correct?
 
There is a beautiful cake vassiloptita recipe in our cookbook Cooking Greek. I make it every year, not only as a vassilopita but I also make it as a cake. My son loves it.
 
PemiKanavos said:
There is a beautiful cake vassiloptita recipe in our cookbook Cooking Greek. I make it every year, not only as a vassilopita but I also make it as a cake. My son loves it.
Click to expand...

That recipe is fantastic! It works every time and is well-written. Thanks, Pemi!
 
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Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.
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