Bougatsa

Introduction

Bougatsa is a sweet pastry filled with a creamy semolina custard. It’s a delightful treat from Greece that can be enjoyed any time of day. Whether you want it for breakfast, dessert, or a snack, Bougatsa is sure to please.

Why Make This Recipe

You should make Bougatsa because it’s a simple yet delicious dish. The crispy phyllo dough paired with the creamy filling makes it a wonderful treat. Plus, it’s perfect for sharing with friends and family!

How to Make Bougatsa

Ingredients:

1 package phyllo dough
1 cup semolina flour
4 cups milk
1 cup sugar
4 large eggs
1 tsp vanilla extract
1/2 cup melted butter
Powdered sugar (for dusting)
Cinnamon (for dusting, optional)

Directions:

Preheat the oven to 350°F (175°C).
In a saucepan, bring the milk to a simmer. Gradually whisk in the semolina flour and sugar. Stir until it thickens. Remove from heat and let cool slightly.
In a bowl, beat the eggs and add the vanilla extract. Gradually mix this with the semolina mixture, stirring continuously until combined.
Melt the butter and brush a large baking dish with some of it. Layer half of the phyllo dough sheets in the dish, brushing each layer with melted butter.
Pour the semolina mixture over the phyllo layer and spread it evenly. Top with the remaining phyllo sheets, brushing each one with melted butter.
Bake in the oven for about 30-35 minutes until the top is golden brown and crispy.
Allow to cool slightly, then dust with powdered sugar and cinnamon before serving.

How to Serve Bougatsa

Serve Bougatsa warm or at room temperature. It’s best enjoyed fresh, dusted with powdered sugar and a sprinkle of cinnamon. It pairs nicely with coffee or tea.

How to Store Bougatsa

Store any leftover Bougatsa in an airtight container at room temperature for up to 3 days. You can also refrigerate it to keep it fresh longer.

Tips to Make Bougatsa

Make sure to brush each layer of phyllo dough with melted butter to keep it crispy.
Let the semolina mixture cool slightly before adding the eggs to prevent scrambling.
If your phyllo dough tears, don’t worry! Just patch it up as best as you can.

Variation

You can add flavors like orange zest or lemon to the custard for a citrus twist. Some people also enjoy adding nuts between the layers for extra crunch.