Greek
Bougatsa
Flaky phyllo pastry filled with warm semolina custard and dusted generously with powdered sugar and cinnamon.
10 servings · 35 minutes prep · 45 minutes cook
Ingredients
Custard
- 4 cups whole milk
- 3/4 cup sugar, divided
- 2/3 cup fine semolina
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
- 1/4 tsp kosher salt
Pastry
- 1 lb phyllo, thawed
- 1 cup clarified unsalted butter, melted
Finish
- 1/3 cup powdered sugar
- 2 tsp ground cinnamon
Directions
Cook the Custard
- Heat the whole milk with about half of the granulated sugar until steaming.
- Whisk the eggs, egg yolks, remaining granulated sugar, fine semolina, and kosher salt in a bowl.
- Slowly temper the hot milk into the egg mixture, return everything to the saucepan, and cook, whisking constantly, until thick and {{temperature:160°F}}, 5-7 minutes. Stir in the vanilla and custard butter, then cool for 30 minutes.
Layer and Fill the Phyllo
- Heat the oven to 350F. Layer half the phyllo in a buttered 9 by 13 inch pan, brushing each sheet with clarified butter.
- Spread the custard evenly over the phyllo. Fold the overhanging phyllo inward, then top with the remaining buttered phyllo and tuck the edges under.
Bake and Finish
- Bake until crisp and golden, 40-45 minutes. Rest for 30 minutes.
- Dust generously with the powdered sugar and cinnamon, then cut into squares.
