Bougatsa's flaky filo layers, paired with creamy custard, make it irresistible. It's wonderful on its own, with a dusting of powdered sugar. You can serve it hot from the oven or let it cool for a few hours before cut into pieces.
Translation | Amaryllis Tsegou
Greek bougatsa
Prep time: 30 mins Cook time: 35 mins Total time: 1 hr 5 mins
Ingredients
(for a 32x25 cm pan)
- 1 package filo pastry
- 150 g melted butter
Custard cream:
- 1 liter whole milk
- 130 g fine semolina
- 130 g sugar
- 1 tsp liquid vanilla
- 40 g butter
Topping:
- Icing sugar
- Cinnamon
Directions
- Make the custard: In a saucepan, combine milk, sugar, semolina, and vanilla. Heat over medium heat, stirring constantly, until it boils. Remove from heat, add butter, and stir until melted. Transfer to a deep bowl, cover with plastic wrap, and let cool completely.
- Prepare the filo layers: Preheat the oven to 180°C (350°F), convection setting. Grease your baking pan and place the first sheet of phyllo. Brush with melted butter and continue layering 5–6 sheets, buttering each individually.
- Assemble: Whisk the custard until fluffy, then spread it evenly over the last filo sheet. Cover with another 5 buttered sheets, tucking in any overhanging edges.
- Bake: Place in the oven for about 35 minutes, until the bougatsa puffs and turns golden brown.
- Serve: let it cool slightly, cut into pieces and dust generously with icing sugar and cinnamon.
- Swap vanilla for lemon or orange zest to give the custard a fresh, citrusy twist.
- For smaller, hand-held versions, use three sheets of phyllo, butter each one, add a small amount of custard, fold into an envelope shape, and bake until golden.
