Description
Indulge in the delightful flavors of Bougatsa, a traditional Greek custard pie wrapped in layers of phyllo pastry. This sweet treat is perfect for breakfast or dessert, with a creamy semolina custard filling encased in crispy, buttery layers of phyllo dough.
Ingredients
Scale
Custard Filling:
- 1/2 cup fine semolina
- 2 cups whole milk
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
Phyllo Layers and Topping:
- 8 sheets phyllo dough, thawed
- 1/2 cup melted butter (for brushing)
- powdered sugar and ground cinnamon for topping
Instructions
- Custard Filling: In a medium saucepan, combine semolina, milk, and sugar. Cook until thickened, then stir in butter and vanilla. Gradually whisk in beaten eggs and set aside.
- Assembly: Preheat oven. Layer phyllo sheets in a greased baking dish, brushing each with butter. Spread custard filling, fold overhanging phyllo, layer more sheets on top, and seal edges. Bake until golden brown.
- Serving: Let cool, dust with powdered sugar and cinnamon. Slice and serve warm or at room temperature.
Notes
- Bougatsa is best enjoyed fresh but can be reheated in the oven to restore crispness.
- For a savory version, omit sugar and vanilla, and fill with feta or cheese mixture instead.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
