Description
Bougatsa is a traditional Greek dessert featuring a creamy semolina custard wrapped in flaky, buttery phyllo dough. This recipe combines a smooth, sweet custard with crispy baked pastry parcels dusted with cinnamon and powdered sugar, perfect for a delightful treat or special occasion.
Ingredients
Scale
Custard
- 1/2 cup fine semolina
- 2 cups whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Phyllo Dough and Assembly
- 1 package (16 oz) phyllo dough (thawed)
- 1/2 cup unsalted butter (melted, for brushing)
- Powdered sugar (for dusting)
- Ground cinnamon (for dusting)
Instructions
- Prepare Semolina Custard: In a medium saucepan over medium heat, whisk together semolina, whole milk, and granulated sugar. Cook while stirring constantly until the mixture thickens into a smooth custard, about 6 to 8 minutes. Remove from heat.
- Temper the Eggs: In a separate bowl, whisk the eggs and vanilla extract together. Gradually add a few spoonfuls of the hot semolina mixture to the eggs to temper them and prevent curdling. Stir this egg mixture back into the custard in the saucepan.
- Finish Custard Cooking: Return the saucepan to low heat and cook the custard for 1 to 2 more minutes while stirring. Remove from heat and stir in 1 tablespoon of unsalted butter until melted. Allow the custard to cool slightly.
- Prepare Phyllo Layers: Preheat the oven to 350°F (175°C). On a clean surface, lay out one sheet of phyllo dough. Lightly brush it with melted butter. Layer an additional 3 to 4 phyllo sheets on top, brushing each with melted butter as well, creating a layered base.
- Assemble Parcels: Spoon about 1/2 cup of the cooled custard onto the center of the layered phyllo sheets. Fold the sides inward and carefully roll the dough into a small rectangular parcel to encase the custard. Repeat this process with the remaining custard and phyllo sheets.
- Bake the Bougatsa: Place the filled phyllo parcels seam-side down on a parchment-lined baking sheet. Brush the tops generously with the remaining melted butter. Bake in the preheated oven for 25 to 30 minutes or until the phyllo is golden, crisp, and flaky.
- Serve: Once baked, let the bougatsa cool slightly. Dust generously with powdered sugar and ground cinnamon before serving warm for the best texture and flavor.
Notes
- Serve bougatsa warm to enjoy the crisp phyllo and creamy custard contrast.
- You can make one large bougatsa pie instead of individual parcels and slice after baking.
- Store leftovers in the refrigerator and reheat in the oven to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
