Bougatsa is a delicious Greek pastry made with layers of flaky phyllo dough and a creamy semolina custard filling. It’s often dusted with powdered sugar and cinnamon and enjoyed as a breakfast treat or dessert.
Ingredients:
- For the Custard Filling:
- 4 cups whole milk
- 1 cup fine semolina
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cubed
- 4 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cinnamon stick (optional)
- Pinch of salt
- For the Phyllo Dough:
- 1 pound phyllo dough, thawed overnight in the refrigerator
- 1 cup unsalted butter, melted
- For Topping:
- Powdered sugar
- Ground cinnamon (optional)
Instructions:
- Prepare the Custard Filling:
- In a medium saucepan, heat the milk and cinnamon stick (if using) over medium heat until it comes to a simmer. Remove the cinnamon stick.
- In a separate bowl, whisk together the semolina, sugar, and salt.
- Gradually whisk the semolina mixture into the warm milk, stirring constantly to prevent lumps.
- Cook over medium-low heat, stirring constantly, until the mixture thickens and begins to bubble.
- Reduce heat to low and cook for another 5-7 minutes, stirring constantly, until very thick.
- Remove from heat and stir in the butter until melted and smooth.
- Gradually whisk in the beaten eggs, followed by the vanilla extract.
- Set aside to cool slightly.
- Prepare the Phyllo Dough:
- Preheat oven to 350°F (175°C).
- Brush the bottom and sides of a 9×13 inch baking dish with melted butter.
- Unroll the phyllo dough and keep it covered with a damp cloth to prevent it from drying out.
- Assemble the Bougatsa:
- Place two sheets of phyllo dough in the bottom of the prepared baking dish, brushing each sheet generously with melted butter.
- Continue layering the phyllo dough, two sheets at a time, brushing each layer with melted butter, until you have used about half of the phyllo dough.
- Pour the cooled custard filling over the phyllo dough layers.
- Top with the remaining phyllo dough, two sheets at a time, brushing each layer generously with melted butter.
- Bake:
- Trim any excess phyllo dough from the edges of the dish.
- Brush the top layer of phyllo dough with melted butter.
- Bake for 40-50 minutes, or until the phyllo dough is golden brown and the filling is set.
- Cool and Garnish:
- Let the bougatsa cool for about 15 minutes before cutting.
- Dust generously with powdered sugar and sprinkle with ground cinnamon (if using).
- Serve:
- Serve the warm or cooled bougatsa.
Tips and Variations:
- Custard Texture: For a smoother custard, you can strain it through a fine-mesh sieve after cooking.
- Cheese Bougatsa: You can make a cheese bougatsa by omitting the sugar from the custard filling and adding crumbled feta cheese.
- Meat Bougatsa: You can make a meat bougatsa by adding cooked ground meat or sausage to the custard filling.
- Flavor Variations: Experiment with different flavor extracts like almond or orange in the custard.
- Make-Ahead: You can prepare the custard filling ahead of time and refrigerate it until ready to use.
- Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Enjoy your delicious homemade Bougatsa!