Bougatsa (Custard Phyllo Pastry)

Name: Bougatsa (Custard Phyllo Pastry)
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 cups whole milk; 6 tbsp fine semolina (or cream of wheat); 6 tbsp granulated sugar; 2 large eggs, lightly beaten; 2 tbsp unsalted butter (for custard); 1/2 tsp vanilla extract; 8 frozen phyllo dough sheets, thawed; 6 tbsp unsalted butter (for brushing), melted; 2 tbsp powdered sugar (for dusting); 1/2 tsp ground cinnamon (for dusting)

A beloved Greek breakfast pastry of buttery, flaky phyllo wrapped around a warm, lightly sweetened semolina custard, dusted with powdered sugar and cinnamon. Plan ahead: allow 30 minutes for the custard to cool before assembling.

70 minMediumServes 6380 cal/serving

GreekBreakfastOvenVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

2 cups whole milk
6 tbsp fine semolina (or cream of wheat)
6 tbsp granulated sugar
2 large eggs, lightly beaten
2 tbsp unsalted butter (for custard)
1/2 tsp vanilla extract
8 frozen phyllo dough sheets, thawed
6 tbsp unsalted butter (for brushing), melted
2 tbsp powdered sugar (for dusting)
1/2 tsp ground cinnamon (for dusting)

Instructions

1

Make the custard: warm 2 cups whole milk in a medium saucepan over medium heat until steaming. Whisk in 6 tbsp fine semolina (or cream of wheat) and 6 tbsp granulated sugar and cook, stirring constantly, until thickened, about 3 to 4 minutes.
2

Remove from heat. Quickly whisk in 2 lightly beaten large eggs, 2 tbsp unsalted butter (for custard), and 1/2 tsp vanilla extract. Return to low heat and stir for 1 minute. Transfer to a bowl and press plastic wrap directly onto the surface. Cool for at least 30 minutes.
3

Preheat oven to 375°F. Brush a 9-by-13-inch baking dish with some melted unsalted butter (for brushing).
4

Lay one sheet of frozen phyllo dough sheets, thawed in the dish, letting the edges hang over the sides. Brush with melted unsalted butter (for brushing). Repeat with half the 8 sheets total, each brushed with butter.
5

Spread the cooled custard evenly over the layered phyllo.
6

Fold the overhanging phyllo up and over the custard. Layer the remaining frozen phyllo dough sheets, thawed sheets on top, each brushed with melted unsalted butter (for brushing). Tuck any edges under the pastry.
7

Brush the top generously with remaining melted unsalted butter (for brushing). Score the top into serving-sized rectangles with a sharp knife.
8

Bake until deeply golden and crisp, 30 to 35 minutes. Remove from oven and cool for 5 minutes.
9

Dust generously with 2 tbsp powdered sugar (for dusting) and 1/2 tsp ground cinnamon (for dusting). Cut through the scored lines and serve warm.

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Questions

What temperature do I cook Bougatsa (Custard Phyllo Pastry) at?

For Bougatsa (Custard Phyllo Pastry), the oven is set to 375 F (about 190 C) in step 3. The longest stretch at that heat is 35 minutes, in step 8.

How do I know when Bougatsa (Custard Phyllo Pastry) is done?

Go by the cues in the method rather than the clock. Step 8: cook until deeply golden and crisp.

What can I use instead of powdered sugar in Bougatsa (Custard Phyllo Pastry)?

The entry for Bougatsa (Custard Phyllo Pastry) calls for 2 tbsp powdered sugar (for dusting). In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

Can I make Bougatsa (Custard Phyllo Pastry) dairy-free?

Yes. The dairy in Bougatsa (Custard Phyllo Pastry) is 2 cups whole milk, 6 tbsp fine semolina (or cream of wheat), 2 tbsp unsalted butter (for custard), 6 tbsp unsalted butter (for brushing), melted. Swap the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Bougatsa (Custard Phyllo Pastry) gluten-free?

Not cleanly. 6 tbsp fine semolina (or cream of wheat), 8 frozen phyllo dough sheets, thawed has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free breakfast collection instead.

How many calories are in Bougatsa (Custard Phyllo Pastry)?

One serving (the recipe makes 6) is about 380 calories, with 12 g protein, 25 g carbohydrate and 23 g fat, plus 2 g fiber and 258 mg sodium. The figures are estimates computed from the ingredient list.

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