Description
Bougatsa is a traditional Greek dessert featuring layers of delicate phyllo dough filled with a creamy semolina custard. This warm, golden pastry is dusted with powdered sugar and cinnamon, offering a perfect balance of sweetness and crispness. Ideal for a special breakfast or dessert, Bougatsa is a comforting treat that brings a taste of Greece to your table.
Ingredients
Scale
Pastry
- 1 package (16 oz) phyllo dough, thawed
- 1/2 cup unsalted butter, melted (or clarified butter for crispier texture)
Custard Filling
- 4 cups whole milk
- 1 cup granulated sugar
- 1/2 cup semolina flour
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- Powdered sugar, for dusting
- Ground cinnamon, for dusting
Instructions
- Prepare the custard filling: In a medium saucepan over medium heat, combine the milk and sugar, stirring until the sugar dissolves. Gradually whisk in the semolina and cook, stirring constantly, until the mixture thickens to a custard-like consistency. Remove from heat and allow to cool slightly.
- Incorporate eggs and vanilla: Beat the eggs in a small bowl, then slowly add them to the custard mixture, stirring constantly to prevent scrambling. Add the vanilla extract and mix well.
- Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Brush a 9×13-inch baking dish thoroughly with melted butter.
- Layer bottom phyllo sheets: Layer half of the phyllo sheets in the prepared baking dish, brushing each sheet generously with melted butter to ensure crispness and golden color.
- Add custard filling: Pour the prepared custard evenly over the layered phyllo sheets.
- Layer top phyllo sheets: Place the remaining phyllo sheets on top of the custard, brushing each sheet with melted butter. Tuck in the edges neatly and brush the top layer with additional butter.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until the phyllo is golden brown and crisp.
- Cool and dust: Allow the bougatsa to cool for 10 to 15 minutes to set. Dust generously with powdered sugar and ground cinnamon before slicing and serving warm.
Notes
- For a crispier texture, use clarified butter when brushing the phyllo sheets.
- Bougatsa can be made ahead and reheated in the oven to maintain its crispness.
