Bougatsa
Bougatsa is a sweet pastry filled with a creamy semolina custard. It's a delightful Greek treat enjoyed at any time of day.
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
Instructions
Preparation
- 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.
Assembly
- 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.
Baking
- 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.
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.