Bougatsa Recipe
Bougatsa is a delicious Greek pastry made with phyllo dough and a creamy custard filling. It can be enjoyed warm, dusted with powdered sugar and cinnamon. Here’s a recipe to make this delightful treat at home.
Ingredients
For the Custard Filling:
- 500 ml (2 cups) whole milk
- 100 g (1/2 cup) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 60 g (1/2 cup) fine semolina
- 25 g (2 tbsp) unsalted butter
For the Phyllo Pastry:
- 1 package of phyllo dough (approximately 450 g or 1 lb)
- 100 g (1/2 cup) unsalted butter, melted
For the Topping:
- Powdered sugar, for dusting
- Ground cinnamon, for dusting
Instructions
1. Prepare the Custard Filling:
- In a medium saucepan, heat the milk over medium heat until it just begins to steam. Do not let it boil.
- In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined.
- Gradually add the semolina to the egg mixture, whisking continuously to prevent lumps from forming.
- Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens into a smooth custard (about 5-7 minutes).
- Once thickened, remove from heat and stir in the butter until fully incorporated. Set aside to cool slightly.
2. Assemble the Bougatsa:
- Preheat your oven to 180°C (350°F).
- Lightly grease a baking dish (about 9×13 inches) with some of the melted butter.
- Lay one sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush it lightly with melted butter. Repeat this process, layering 6-8 sheets of phyllo, buttering each sheet.
- Pour the slightly cooled custard filling over the layered phyllo.
- Fold the overhanging edges of the phyllo over the custard, brushing them with butter.
- Layer another 6-8 sheets of phyllo on top of the custard, brushing each with melted butter.
- Tuck in any overhanging edges to seal the filling.
3. Bake the Bougatsa:
- Using a sharp knife, score the top layers of the phyllo into squares or diamond shapes, being careful not to cut all the way through to the filling.
- Bake in the preheated oven for 30-40 minutes, or until the phyllo is golden brown and crispy.
4. Serve:
- Allow the bougatsa to cool slightly before cutting into pieces along the scored lines.
- Dust generously with powdered sugar and a sprinkle of ground cinnamon.
Enjoy your homemade bougatsa warm or at room temperature, savoring the contrast between the crispy phyllo and the creamy custard filling
