Description
Bougatsa is a traditional Greek pastry featuring a creamy semolina custard wrapped in layers of crisp, buttery filo dough. This recipe balances a silky, sweet filling with golden flaky pastry, finished with a dusting of cinnamon and icing sugar for an irresistible breakfast or dessert treat.
Ingredients
Custard Filling
- 2 large eggs
- 1/4 cup butter
- 1/4 cup sugar
- 1 3/4 cups milk
- 1/4 cup fine semolina
- 1/2 teaspoon vanilla extract
Pastry
- 7 sheets filo dough (about 1/3 package)
- 1/2 cup melted butter (for brushing)
Topping
- Icing sugar (for dusting)
- Cinnamon (for dusting)
Instructions
- Whisk Eggs: In a small bowl, whisk the eggs thoroughly and set aside for later incorporation into the custard.
- Make Custard Base: In a medium saucepan over medium heat, melt 1/4 cup butter with the sugar, whisking until fully combined. Add the milk, fine semolina, and vanilla extract, then reduce heat to medium-low. Heat gently, whisking continuously until the mixture warms but does not boil.
- Incorporate Eggs and Thicken: Slowly pour the whisked eggs into the warm milk mixture while whisking continuously to prevent curdling. Keep whisking until the custard thickens noticeably, about 4 to 5 minutes. Remove from heat and allow custard to cool slightly.
- Prepare Baking Pan and Filo Layers: Preheat the oven to 350°F (175°C). Generously grease an 8×8 inch baking pan with melted butter. Lay the first filo sheet in the pan with edges hanging over, brush with melted butter, and repeat layering with 5 filo sheets total, each brushed with butter and allowing edges to overhang.
- Assemble Bougatsa: Pour the prepared custard evenly into the filo-lined pan. Fold the filo edges over the custard to enclose it completely. Brush the top with butter and add one filo sheet, scrunching and fitting it neatly into the pan. Brush again with butter, add the final filo sheet similarly, then give a generous butter brush over the top.
- Bake: Place the assembled bougatsa in the preheated oven and bake for approximately 40 minutes until the pastry is a beautiful golden brown color.
- Cool and Serve: Remove from oven and allow to cool for 10 minutes. Dust generously with icing sugar and cinnamon before slicing and serving.
Notes
- Ensure the milk mixture does not boil to avoid lumps in custard.
- Handle filo sheets gently to prevent tearing.
- Brush each filo layer well with butter for crisp, golden texture.
- Serve warm for the best texture and flavor experience.
- Store leftovers covered in the refrigerator and reheat gently.
