Description
Bougatsa is a traditional Greek custard pie made with a creamy semolina custard filling encased in layers of crispy, buttery phyllo pastry. This delightful dessert features the rich flavors of vanilla and orange zest, finished with a dusting of icing sugar and cinnamon. Perfect for breakfast or a sweet treat, bougatsa combines silky smooth custard with a flaky golden crust for an irresistible Greek classic.
Ingredients
Scale
Custard Filling
- 4 eggs
- 1/2 cup sugar
- 1/2 cup semolina flour (fine)
- 3 1/2 cups whole milk
- 2 tsp vanilla extract
- Pinch of salt
- 1/2 cup unsalted butter, cut into cubes
- Zest from one orange
Phyllo Layers & Finishing
- 12 phyllo pastry sheets, thawed and covered with a damp towel
- 1 cup unsalted butter, melted
- Icing sugar, for dusting
- Cinnamon, for dusting
Instructions
- Prepare the filling: In a medium bowl, whisk together the eggs, sugar, and semolina flour vigorously for 1-2 minutes until well combined and smooth.
- Heat the milk: In a medium pot over medium heat, combine the whole milk and vanilla extract. Whisk gently and heat until the milk is hot to the touch but not boiling, approximately 4-5 minutes, then remove from heat.
- Tamper the egg mixture: Slowly pour approximately 1/3 cup of the hot milk mixture into the egg-sugar-semolina mixture, whisking constantly to gradually warm the eggs without curdling.
- Cook the custard: Return the pot with the remaining milk to medium to medium-low heat. Pour the tempered egg mixture back into the pot, whisking continuously. Cook the custard for 5-10 minutes, until it thickens and coats the back of a spoon. Do not remove from heat while whisking to prevent lumps.
- Finish the custard: Remove the pot from heat, add a pinch of salt and whisk in the cubed unsalted butter until fully melted and smooth with no lumps. Stir in the orange zest. Allow the custard to cool, stirring occasionally to prevent a skin forming.
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Butter a 9×13 baking pan generously and line it with parchment paper for easy removal.
- Assemble bottom phyllo layers: Keep the thawed phyllo sheets covered with a damp towel to avoid drying. Place one phyllo sheet into the pan, brush thoroughly with melted butter, and repeat this process for a total of 6 layers, each brushed with melted butter for crispiness.
- Add custard filling: Pour the cooled custard filling evenly over the layered phyllo base, then gently fold the excess phyllo sheets hanging over the edges of the pan over the custard. Some custard may show, which is normal.
- Add top phyllo layers: Place a phyllo sheet over the custard, brush with melted butter, and repeat this layering and buttering step for another 6 phyllo sheets, building a golden, crispy top crust.
- Score the top: Using a sharp knife, carefully score the top phyllo layers into 12 equal squares to facilitate easy slicing after baking.
- Bake: Place the baking dish in the preheated oven and bake for 25-35 minutes, or until the top is golden brown and crisp.
- Cool and garnish: Remove from the oven and allow the bougatsa to cool for 10-15 minutes. Dust the top generously with icing sugar and cinnamon for a classic finish.
- Serve: Slice along the scored lines and serve the custard pie warm to enjoy the full creamy and crispy texture contrast.
Notes
- Keep phyllo sheets covered with a damp towel to prevent them from drying out and tearing during assembly.
- Constant whisking when cooking the custard is crucial to prevent lumps and curdling.
- Tempering the egg mixture with hot milk is important to avoid scrambled eggs in the custard.
- You can add a pinch of cinnamon inside the custard if desired for extra flavor.
- Serve bougatsa warm for best texture; leftovers can be gently reheated in the oven to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
