This is my husband’s favorite dessert. It is a lesser known cousin of the well known favorite baklava. My husband loves it for the rich and creamy custard that is not too sweet. It is enclosed in a blanket of crispy and buttery filo and two layers of sweet and crunchy walnuts and cinnamon.
Beautiful dessert, and very unique. Something special and sweet for your next big dinner.
3 sticks butter, clarified
3 cups walnuts
1 tsp cinnamon
½ cup sugar
1 cup sugar
½ tsp salt
2 tsp vanilla
3 tsp of clarified butter
½ lb filo dough
Preheat the oven to 350 degrees. Prepare a 9×13” deep baking dish. (like one you would use for lasagna- ignore my oval one in the pictures)
Melt the butter, clarify the butter, skimming the foam off of the top. Reserve the clarified butter.
In the bowl of a food processor, pulse the walnuts until they are a coarse crumb.
Put the nuts in a bowl and add the sugar and cinnamon.
In the same food processor, add the eggs, sugar, salt and vanilla and process until smooth and fluffy.
Brush the pan with butter, and then add one sheet of filo dough.
Brush the filo dough with butter and then add another layer. Repeat this process, (switching the direction of the filo dough each time) until you have 3 layers.
Brush the top piece with butter, and then sprinkle about half of the walnut/sugar mixture onto the filo dough, evenly distributing it.
Add one more sheet of filo and butter over the nuts.
Next, pour the custard in.
Lay a piece of filo over the custard and gently butter it.
Lay a second piece of filo and butter it.
Gently spread the other half of the nut mixture over the filo dough.
Do another three layers of filo over the top in the same way that you did the first three layers.
When you get to the top, tuck all of the overhang in, and generously brush the whole thing with melted butter.
Carefully slice the top into squares so that the filo won’t puff up too much.
Bake the bugatso in a 350 degree oven for about 45 minutes or until the filo is golden.
Let the bugatso cool some before cutting in order to let the custard set up.
Cut into squares and serve.