Imagine sinking your fork into a golden, flaky pastry that reveals a creamy, luxurious custard beneath - this is Bougatsa, a legendary Greek treat that promises to revolutionize your dessert experience! Originating from the vibrant culinary traditions of Greece, this heavenly pastry combines delicate phyllo layers with a silky-smooth custard that will make your mouth water and your heart sing. Whether you're a passionate baker or a curious food lover, this recipe is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Greek
Serves: 8 servings
Ingredients
- 1 package phyllo dough
- 4 cups milk
- 1 cup sugar
- 1/2 cup semolina
- 4 large eggs
- 1 teaspoon vanilla extract
- Powdered sugar for serving
Instructions
- Prepare the custard filling by warming milk in a large saucepan over medium heat until it begins to steam but not boil.
- Gradually whisk semolina into the warm milk, stirring constantly to prevent lumps from forming. Continue cooking and stirring for 5-7 minutes until the mixture thickens.
- In a separate bowl, beat eggs with sugar and vanilla extract until smooth and pale yellow.
- Slowly temper the egg mixture by adding a small amount of hot milk mixture, whisking continuously to prevent eggs from scrambling.
- Pour the tempered egg mixture back into the milk pan, stirring continuously over low heat until the custard becomes thick and creamy, about 3-4 minutes.
- Remove custard from heat and let it cool to room temperature, covering the surface with plastic wrap to prevent skin formation.
- Preheat the oven to 350°F (175°C) and butter a large baking pan.
- Carefully unroll phyllo dough and keep covered with a damp towel to prevent drying.
- Layer 8-10 phyllo sheets in the baking pan, brushing each sheet with melted butter between layers.
- Spread the cooled custard evenly over the phyllo base.
- Cover the custard with another 4-6 phyllo sheets, again brushing each with butter.
- Trim excess phyllo edges and score the top layers into portion-sized squares.
- Bake for 35-45 minutes until the top is golden brown and crispy.
- Remove from oven and let cool for 15 minutes.
- Dust generously with powdered sugar before serving warm.
Tips
- Keep your phyllo dough covered with a damp towel while working to prevent it from drying out and becoming brittle.
- Use clarified butter or melted butter for brushing phyllo layers to ensure a crisp, golden texture.
- Temper the egg mixture slowly to avoid scrambling - add hot milk gradually while whisking constantly.
- Allow the custard to cool completely before spreading to maintain a smooth consistency.
- Score the top layers before baking to make cutting easier after it's done.
- For extra richness, you can add a pinch of ground cinnamon to the custard mixture.
- Serve warm and freshly dusted with powdered sugar for the most authentic Greek experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
