Description
Bougatsa is a traditional Greek pastry made of creamy semolina custard wrapped in layers of crispy phyllo dough, baked to golden perfection, and topped with a dusting of powdered sugar and cinnamon. This dessert is a delightful combination of sweet and crispy textures that will transport you to the streets of Greece with every bite.
Ingredients
Scale
Custard Filling:
- 1/2 cup fine semolina
- 2 cups whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter
Assembly:
- 8 sheets phyllo dough (thawed)
- 1/4 cup melted butter (for brushing)
- powdered sugar and ground cinnamon for topping
Instructions
- Custard Preparation: In a medium saucepan over medium heat, combine the semolina, milk, and sugar. Whisk until thickened into a smooth custard, about 6–8 minutes.
- Adding Eggs and Butter: Beat eggs and vanilla, then slowly whisk into the custard. Cook for 2–3 minutes, then stir in butter until fully incorporated.
- Assembly: Preheat oven to 375°F. Layer and brush phyllo sheets with butter. Place custard in the center, fold sides, and repeat to form parcels. Bake for 25–30 minutes until golden.
- Serving: Let cool slightly, then dust with powdered sugar and cinnamon. Serve warm.
Notes
- For a crispier result, bake immediately after assembling.
- You can make the custard ahead of time and refrigerate it, but bring it to room temperature before assembling the bougatsa.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
