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

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.

Questions

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

Yes. The dairy in this entry 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 long does Bougatsa (Custard Phyllo Pastry) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Bougatsa (Custard Phyllo Pastry)?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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