Description
Classic Greek Bougatsa, a golden, flaky phyllo pastry filled with creamy semolina custard, dusted with powdered sugar and cinnamon. Warm, comforting, and perfect for breakfast or dessert.
Ingredients
- Phyllo Pastry Sheets: 10–12 sheets
- Unsalted Butter: 150 g melted
- Whole Milk: 1 liter
- Fine Semolina: 120 g
- Granulated Sugar: 150 g
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- Powdered Sugar: for dusting, to taste
- Ground Cinnamon: for dusting, to taste
Instructions
- Preheat Your Equipment: Preheat the oven to 180°C (350°F). Position a rack in the center of the oven.
- Combine Ingredients: In a saucepan, warm the whole milk over medium heat until just below boiling. Whisk in the semolina and sugar slowly, stirring constantly until the mixture thickens and becomes smooth. Remove from heat and whisk in the eggs one at a time, then stir in the vanilla extract. Allow the custard to cool slightly so it firms up but remains pourable.
- Prepare Your Cooking Vessel: Generously butter a baking dish. Lay 3 to 4 phyllo sheets in the dish, brushing each sheet with melted butter as you layer to build a crisp base.
- Assemble the Dish: Pour the warm but not hot semolina custard evenly over the buttered phyllo base. Smooth the surface, then cover with the remaining phyllo sheets, brushing each with melted butter. Tuck in or fold edges to seal and brush the top layer thoroughly with butter.
- Cook to Perfection: Bake in the preheated oven for 40 to 45 minutes until the top is deep golden brown and crisp. Baking time may vary slightly depending on your oven and the depth of the custard.
- Finishing Touches: Remove from the oven and let the Bougatsa cool for 10 to 15 minutes to allow the custard to set. Dust generously with powdered sugar and a sprinkle of ground cinnamon before slicing.
- Serve and Enjoy: Cut into squares and serve warm or at room temperature, alongside strong coffee or tea. Enjoy immediately for best texture.
Notes
- Brush each phyllo sheet generously with butter for the flakiest, crispiest layers.
- Keep phyllo covered with a damp towel while working to prevent drying and cracking.
- You can prepare the custard a day ahead and refrigerate; assemble and bake when ready to serve.
- To reheat leftovers and restore crispness, warm in a preheated oven at 160°C (320°F) for about 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 320
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg
Keywords: Bougatsa, Greek custard pastry, phyllo, semolina custard, Greek dessert, breakfast pastry