Description
Bougatsa is a traditional Greek pastry featuring layers of crisp phyllo dough filled with a creamy semolina custard. This delightful dessert combines buttery, flaky pastry with a sweet, vanilla-infused custard, dusted with powdered sugar and cinnamon for a perfect balance of flavors and textures, making it an irresistible treat for any occasion.
Ingredients
Scale
Phyllo Dough and Butter
- 1 package (16 ounces) phyllo dough, thawed
- 1/2 cup unsalted butter, melted (plus extra for brushing)
Custard Filling
- 4 cups whole milk
- 3/4 cup granulated sugar
- 1/2 cup fine semolina flour
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
For Serving
- Powdered sugar for dusting
- Ground cinnamon for dusting
Instructions
- Heat the milk: In a medium saucepan, warm the milk over medium heat until it’s hot but not boiling, preparing the base for the custard.
- Prepare dry mixture: In a separate bowl, whisk together the sugar, semolina flour, and salt to combine the dry ingredients evenly.
- Make the custard: Slowly whisk the dry mixture into the warm milk, stirring constantly to prevent lumps. Cook the mixture for 5 to 7 minutes, continuing to stir until it thickens into a custard consistency. Remove from heat and stir in the vanilla extract, then allow it to cool slightly.
- Add eggs: Whisk the eggs in a small bowl, then gradually incorporate them into the warm custard by whisking quickly to blend fully without scrambling the eggs. Set aside.
- Prepare baking dish and phyllo layers: Preheat the oven to 350°F (175°C). Brush a 9×13-inch baking dish generously with melted butter. Layer 6 sheets of phyllo dough into the dish, brushing each sheet with melted butter as you go, and let the edges hang over the sides for folding later.
- Add custard and top layers: Pour the custard filling evenly over the layered phyllo in the dish. Fold the overhanging phyllo over the custard, then add 4 additional phyllo sheets on top, brushing each with melted butter and tucking in any excess edges to create a neat top layer.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes until the top is golden brown and crisp.
- Cool and serve: Allow the bougatsa to cool slightly, then dust generously with powdered sugar and ground cinnamon. Slice and serve warm or at room temperature for best flavor and texture.
Notes
- Bougatsa is best enjoyed fresh for the crispest texture, but leftovers can be stored in the refrigerator and reheated in the oven to restore crispiness.
- Miniature bougatsa can be made by folding small portions of custard inside individual phyllo parcels for bite-sized treats.
