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Greek Bougatsa

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A traditional Greek pastry made with layers of flaky phyllo dough filled with creamy semolina custard and finished with powdered sugar and cinnamon. Perfect for breakfast, dessert, or coffee time.

Ingredients

  • Phyllo Dough: 12 sheets
  • Unsalted Butter: ½ cup (115g), melted
  • Whole Milk: 4 cups (1 liter)
  • Granulated Sugar: ½ cup (100g)
  • Semolina Flour (fine): ½ cup (90g)
  • Eggs: 2 large, lightly beaten
  • Vanilla Extract: 1 teaspoon
  • Lemon Zest: 1 teaspoon
  • Powdered Sugar: For dusting
  • Ground Cinnamon: For dusting

Instructions

  1. Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. Combine Ingredients: In a saucepan, heat the milk and sugar until warm. Slowly whisk in the semolina, stirring constantly until the mixture thickens. Remove from heat and stir in beaten eggs, vanilla, and lemon zest until smooth.
  3. Prepare Your Cooking Vessel: Lay one sheet of phyllo in the baking dish and brush with butter. Repeat with 6 sheets, buttering each layer generously.
  4. Assemble the Dish: Pour the custard evenly over the layered phyllo. Cover with remaining 6 sheets of phyllo, buttering each. Tuck in the edges neatly.
  5. Cook to Perfection: Bake for 35–40 minutes, or until golden brown and puffed.
  6. Finishing Touches: Let cool for 15 minutes before cutting into squares. Dust generously with powdered sugar and cinnamon.
  7. Serve and Enjoy: Serve warm with coffee or tea.

Notes

  • Keep phyllo covered with a damp towel while working to prevent drying.
  • Brush each sheet with butter for maximum flakiness.
  • Thaw phyllo overnight in the fridge for best handling.
  • Bougatsa tastes best slightly warm with fresh sugar and cinnamon dusting.

Nutrition

Find it online: https://dishmio.com/greek-bougatsa/