Bougatsa (Custard Phyllo Pastry)
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.
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 sheets 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
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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.
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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.
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3
Preheat oven to 375°F. Brush a 9-by-13-inch baking dish with some melted unsalted butter (for brushing).
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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 sheets total, each brushed with butter.
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5
Spread the cooled custard evenly over the layered phyllo.
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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.
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7
Brush the top generously with remaining melted unsalted butter (for brushing). Score the top into serving-sized rectangles with a sharp knife.
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8
Bake until deeply golden and crisp, 30 to 35 minutes. Remove from oven and cool for 5 minutes.
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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.