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Bougatsa: Greek Custard Pastry with Phyllo and Semolina Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 27 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Description

Bougatsa is a traditional Greek dessert featuring delicate layers of crispy phyllo dough filled with a creamy, sweet semolina custard. This pastry is baked to golden perfection and dusted with powdered sugar and cinnamon, making it an irresistible treat perfect for sharing with family and friends alongside a strong cup of coffee.

Ingredients

Phyllo and Butter

  • 1 pound phyllo dough, thawed
  • 1/2 cup unsalted butter, melted

Custard

  • 3 cups whole milk
  • 1/2 cup fine semolina
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For Garnish

  • Powdered sugar for dusting
  • Ground cinnamon for dusting

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly butter a 9×13-inch baking dish, ensuring the phyllo dough will not stick during baking.
  2. Make Semolina Custard: In a medium saucepan over medium heat, warm the whole milk until it starts steaming but does not boil. Slowly whisk in the semolina, stirring constantly until the mixture thickens and is smooth. Remove the saucepan from heat and whisk in the sugar, salt, vanilla extract, and eggs until fully combined and creamy. Set this custard aside to cool slightly.
  3. Layer Phyllo Bottom: Place one sheet of phyllo dough into the prepared baking dish and brush it lightly with melted butter. Continue layering and brushing with butter half of the sheets to form a bottom layer.
  4. Add Custard Filling: Pour the prepared semolina custard evenly over the phyllo in the baking dish. Smooth the top with a spatula to distribute filling evenly.
  5. Layer Phyllo Top: Layer the remaining phyllo sheets over the custard, brushing each sheet with melted butter as you go. Neatly tuck in the edges of the phyllo dough inside the dish for a clean finish.
  6. Bake: Bake in the preheated oven for 40 to 45 minutes, or until the top is a beautiful golden brown and crisp to the touch.
  7. Cool and Garnish: Remove from oven and allow the Bougatsa to cool slightly for easier slicing. Dust the top generously with powdered sugar and ground cinnamon before serving warm.

Notes

  • Keep unused phyllo sheets covered with a damp towel while working to prevent them from drying out and tearing.
  • Bougatsa is best served warm, ideally fresh from the oven.
  • This dessert pairs excellently with strong Greek coffee or espresso.

Find it online: https://slsrecipes.com/bougatsa-greek-custard-pastry-with-phyllo-and-semolina-recipe/