Description
Bougatsa is a delightful Greek pastry made with layers of crispy phyllo dough filled with a creamy semolina custard. This traditional dessert is sweet, comforting, and perfect for any occasion.
Ingredients
Scale
Phyllo Dough:
- 1 package (16 oz) phyllo dough, thawed
- 1/4 cup unsalted butter, melted (plus more for brushing phyllo)
Semolina Custard:
- 4 cups whole milk
- 1 cup granulated sugar
- 1/2 cup semolina flour
- 4 large eggs
- 1 teaspoon vanilla extract
Toppings:
- Powdered sugar, for dusting
- Ground cinnamon, for dusting
Instructions
- Prepare the Semolina Custard: In a saucepan, combine milk, sugar, and semolina. Cook until thickened, then let cool slightly. Mix in eggs and vanilla.
- Assemble the Bougatsa: Preheat oven. Layer phyllo sheets in a buttered dish, alternating with custard. Bake until golden brown.
- Finish and Serve: Dust with powdered sugar and cinnamon. Slice and serve warm.
Notes
- For a more traditional touch, use fine semolina and high-quality butter.
- Bougatsa is best served warm but can also be enjoyed at room temperature.
- If making ahead, reheat in the oven to restore crispness.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
