Description
Bougatsa is a traditional Greek dessert featuring a creamy semolina custard enveloped in crisp, buttery phyllo dough. This delightful pastry is dusted with powdered sugar and cinnamon, offering a perfect balance of rich texture and sweet flavor, ideal for enjoying warm.
Ingredients
Scale
Phyllo and Butter
- 1 package (16 oz) phyllo dough (thawed)
- ½ cup unsalted butter (melted)
Custard Filling
- 4 cups whole milk
- ¾ cup granulated sugar
- ½ cup fine semolina flour
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 egg yolk
Topping
- Powdered sugar (for dusting)
- Ground cinnamon (for dusting)
Instructions
- Make the custard: Preheat your oven to 350°F (175°C). In a medium saucepan over medium heat, whisk together the milk, sugar, semolina, and cornstarch continuously for about 8–10 minutes until the mixture thickens into a smooth custard. Remove from heat and stir in the vanilla extract.
- Temper eggs: In a small bowl, beat the eggs and egg yolk together. Slowly add a few spoonfuls of the hot custard to the eggs while whisking constantly to temper them, preventing curdling. Pour the tempered egg mixture back into the saucepan and whisk well to combine. Set aside to cool slightly.
- Prepare the phyllo layers: Brush a 9×13-inch baking dish generously with the melted butter. Layer 8 sheets of phyllo dough into the dish, brushing each sheet liberally with melted butter as you layer to ensure crispiness and flavor.
- Add the custard and top layers: Pour the cooled custard evenly over the layered phyllo base. Then, layer the remaining 8 phyllo sheets on top, brushing each with butter. Gently tuck in the edges of the phyllo dough in the dish. Using a sharp knife, score the top layers into squares to make serving easier after baking.
- Bake the bougatsa: Bake in the preheated oven for 45–50 minutes or until the top is golden brown and crisp. Remove from oven and let cool for 10–15 minutes to set and relieve some heat.
- Finish and serve: Dust the top generously with powdered sugar and cinnamon. Cut into squares along the scored lines, then serve warm for the best experience.
Notes
- Bougatsa is best served fresh and warm to enjoy its crisp phyllo and creamy custard textures.
- Leftovers can be reheated in the oven to restore the crispness of the phyllo layers.
- For a savory variation, omit the sugar and custard filling, replacing it with cheese or minced meat.
