Description
Bougatsa is a delightful Greek pastry made with layers of flaky phyllo dough and a creamy semolina custard filling. This traditional sweet treat is perfect for breakfast or dessert, with a hint of vanilla and a dusting of powdered sugar and cinnamon.
Ingredients
Scale
Phyllo Dough:
- 1 package (16 ounces) phyllo dough, thawed
Semolina Custard:
- 4 cups whole milk
- 1 cup fine semolina flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For Assembly:
- 1/2 cup unsalted butter, melted (for brushing)
- powdered sugar and ground cinnamon for dusting
Instructions
- Prepare Semolina Custard: Warm milk in a saucepan, add semolina, sugar, and salt. Cook until thickened. Remove from heat, cool slightly. Beat eggs with vanilla, temper with warm custard, then combine with butter. Set aside.
- Assemble Bougatsa: Preheat oven. Layer phyllo sheets in a dish, brushing each with melted butter. Pour custard in the center, fold overhanging phyllo, add more layers of phyllo on top. Bake until golden brown.
- Finish and Serve: Cool for 15 minutes, dust with powdered sugar and cinnamon. Slice and serve warm.
Notes
- Bougatsa is best enjoyed warm, but leftovers can be reheated in the oven to maintain crispness.
- For a savory version, omit the sugar and vanilla, and fill with cheese or minced meat instead.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 65 mg
