Bougatsa

Name: Bougatsa
Cook time: 105 min
Total time: 105 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1 l Whole Milk; 160g Fine Wheat Semolina; 180g Granulated Sugar; 3 large Eggs; 80g Unsalted Butter; 1 tsp Vanilla Extract; Some Salt; 1 Lemon, zest (optional but traditional); 11 sheets of Phyllo Pastry; 150g Unsalted Butter, melted, for brushing the phyllo; 2 1/2 tbsp Powdered Sugar, to dust; 1 tsp Ground Cinnamon, to dust

Bougatsa is a comforting Greek pastry of silky semolina custard tucked into crisp, buttery phyllo for a contrast of textures in every bite. Warm from the oven and dusted with a snow of powdered sugar and cinnamon, it makes a luxurious breakfast or a sweet, crowd-pleasing dessert. The custard is scented with vanilla and lemon for a bright, homey finish.

Bougatsa is a comforting Greek pastry of silky semolina custard tucked into crisp, buttery phyllo for a contrast of textures in ev... Show more

Traditional Greek Recipe

Health Grade

D · Occasional

Rating

4.4

Time

1 hr40 min

Price

0,56 €

Calories

546 kcal

vegetarian

low calorie

comfort food

mediterranean

Method

Cook the custard

Wash Lemon well, then finely grate the zest if you're using it; it's optional but traditional. In a medium saucepan, whisk together Whole Milk, Fine Wheat Semolina, Granulated Sugar, Unsalted Butter, Salt, and the lemon zest. Cook over medium heat, whisking constantly, for 8 to 10 minutes until the mixture is very thick and glossy. Take the pan off the heat, beat Egg with Vanilla Extract in a small bowl, whisk in a few spoonfuls of the hot custard to temper it, then stir everything back into the pan and cook for 1 to 2 minutes more, just until silky.

Cool the filling

Scrape the custard into a shallow bowl and let it cool for 20 minutes, stirring once or twice so a skin doesn't form. While it cools, set the oven rack in the lower-middle position and preheat to 350° F (175° C).

Prep the dish

Melt the remaining butter for brushing and lightly butter a 9x13-inch baking dish so the pastry can crisp without sticking.

Build the pastry

If the Phyllo Pastry is frozen, thaw it according to the package directions first. Keep the sheets under a clean, barely damp towel while you work. Line the buttered baking dish with 5 sheets one at a time, brushing each sheet with more butter before adding the next. Spread the cooled custard evenly over the base, leaving a small border, fold any overhanging pastry over the filling, and top with the remaining 6 sheets, brushing each one with butter as you go. Tuck the edges in neatly and score the top into 8 to 12 portions without cutting all the way through.

Bake until crisp

Bake for 35 to 40 minutes until the phyllo is deeply golden, crisp, and puffed, and the filling is set. If the top starts to brown too quickly, lay a loose piece of foil over it for the last few minutes.

Dust and serve

Let the bougatsa rest for 10 minutes, then dust generously with Powdered Sugar and a light shower of Ground Cinnamon. Slice along the score marks and serve warm.