Description
Bougatsa is a traditional Greek pastry made with crisp phyllo dough and a creamy semolina custard filling, flavored with lemon and vanilla. This delightful dessert combines the flaky texture of layered phyllo with a smooth, sweet custard, finished with a dusting of cinnamon and confectioner’s sugar. Perfect for serving warm or at room temperature, bougatsa is a comforting treat loved across Greece.
Ingredients
Scale
Custard
- 4 large eggs, at room temperature
- 2/3 cup white sugar
- 3 cups whole milk
- 1/2 cup semolina flour
- 1 cup cold unsalted butter, cubed
- 2 tablespoons packed grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons vanilla extract
Pastry and Topping
- 3/4 cup unsalted butter, divided (melted for brushing)
- 18 (14×9-inch) frozen phyllo pastry sheets, thawed
- 2 teaspoons confectioner’s sugar
- 1/8 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the bougatsa.
- Prepare the Custard: Beat the eggs with a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. Add the white sugar and continue to beat until thick and foamy, 4 to 5 minutes.
- Heat Milk and Combine: Heat the milk in a large saucepan over medium-low heat, stirring occasionally, until it begins to simmer. With the mixer on low speed, slowly pour the hot milk into the egg mixture, beating until fully combined, about 30 seconds.
- Cook Custard: Return the milk mixture to the saucepan and cook over medium-low heat, whisking constantly until it begins to simmer and thickens slightly, about 3 to 4 minutes.
- Thicken with Semolina: Gradually whisk in the semolina flour, cooking and stirring constantly until the mixture thickens to a porridge consistency, about 1 to 2 minutes.
- Incorporate Butter and Flavors: Remove from heat and whisk in the cold butter, 1 tablespoon at a time, until emulsified, about 2 minutes. Stir in the lemon zest, lemon juice, and vanilla extract. Let the custard stand at room temperature while preparing the pan.
- Prepare the Phyllo Pan: Brush the bottom and sides of a nonstick 13×9-inch baking pan with about 1 tablespoon of melted butter. Gently unfold and place the phyllo sheets on a clean work surface, covering with a damp kitchen towel to keep moist.
- Layer Phyllo Sheets: Layer 8 phyllo sheets in the prepared pan, brushing each sheet lightly with melted butter.
- Spread Custard: Spread the custard evenly over the layered phyllo sheets in the pan.
- Cover with Phyllo Sheets: Top the custard with 2 more phyllo sheets, brushing each lightly with melted butter and stretching them to cover the sides of the pan.
- Create Pleated Phyllo Strips: With the remaining 8 phyllo sheets, brush each lightly with melted butter and fold them accordion-style into 2-inch-wide pleats. Place these strips crosswise over the top of the pastry with pleats facing up, covering the entire surface.
- Bake: Bake in the preheated oven until the pastry is golden brown and crispy, about 40 to 45 minutes.
- Cool: Remove from oven and let the bougatsa cool slightly at room temperature for 30 minutes.
- Finish and Serve: Dust evenly with confectioner’s sugar and ground cinnamon before slicing into squares. Serve warm or at room temperature and enjoy.
Notes
- Ensure phyllo sheets remain covered with a damp towel while working to prevent drying out.
- Be careful when folding the phyllo strips to maintain the delicate pleats without tearing.
- You can prepare the custard ahead of time and refrigerate it, but let it come to room temperature before assembling.
- For a lighter crust, reduce the butter slightly but do not omit it to preserve flakiness and flavor.
- Serve bougatsa warm for the best texture and taste, though it is also delicious at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
