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Bougatsa

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Bougatsa is a sweet pastry filled with a creamy semolina custard. It's a delightful Greek treat enjoyed at any time of day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup semolina flour
  • 4 cups milk
  • 1 cup sugar
  • 4 large eggs
  • 1 tsp vanilla extract
For assembling
  • 1 package phyllo dough
  • 1/2 cup melted butter for brushing
  • Powdered sugar for dusting
  • Cinnamon for dusting, optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. In a bowl, beat the eggs and add the vanilla extract. Gradually mix this with the semolina mixture, stirring continuously until combined.
Assembly
  1. 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.
  2. Pour the semolina mixture over the phyllo layer and spread it evenly. Top with the remaining phyllo sheets, brushing each one with melted butter.
Baking
  1. Bake in the oven for about 30-35 minutes until the top is golden brown and crispy.
  2. Allow to cool slightly, then dust with powdered sugar and cinnamon before serving.

Notes

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. 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.
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