Description
Bougatsa is a classic Greek pastry featuring layers of crispy phyllo dough filled with a creamy semolina custard, subtly flavored with lemon and vanilla. This delightful treat is perfect for breakfast or dessert and offers a harmonious blend of textures and fresh citrus aromas.
Ingredients
Scale
Custard
- 4 large eggs, at room temperature
- 2/3 cup white sugar
- 3 cups whole milk
- 1/2 cup semolina flour
- 1 cup cold unsalted butter, cubed
- 2 tablespoons packed grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons vanilla extract
Phyllo and Assembly
- 3/4 cup unsalted butter, divided (melted)
- 18 (14×9-inch) frozen phyllo pastry sheets, thawed
- 2 teaspoons confectioner’s sugar
- 1/8 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the custard and assemble the pastry.
- Prepare the Custard: Using a stand mixer with a whisk attachment, beat the eggs on medium speed until foamy, about 1 minute. Add sugar and continue beating until thick and foamy, approximately 4 to 5 minutes.
- Warm the Milk: In a large saucepan over medium-low heat, warm the milk until it starts to simmer, stirring occasionally to prevent scorching.
- Combine Milk with Eggs: With your mixer on low, slowly pour the hot milk into the egg mixture, blending fully for about 30 seconds to temper the eggs.
- Cook the Custard: Return this combined mixture to the saucepan and cook over medium-low heat, whisking constantly, until it simmers and thickens slightly, about 3 to 4 minutes.
- Thicken with Semolina: Gradually whisk in semolina flour, continuing to cook and stir until the custard thickens to a porridge-like texture, about 1 to 2 minutes.
- Finish the Custard: Remove from heat and whisk in cold butter cubes one tablespoon at a time until the mixture emulsifies, about 2 minutes. Stir in lemon zest, lemon juice, and vanilla extract. Let the custard cool at room temperature while preparing the phyllo.
- Prepare the Baking Pan: Brush a nonstick 13×9-inch baking pan with 1 tablespoon melted butter, covering the bottom and sides.
- Layer the Phyllo Base: Unfold phyllo sheets on a clean surface covered with a damp towel. Layer 8 sheets into the baking pan, brushing each sheet lightly with melted butter to ensure flakiness and prevent drying.
- Add the Custard: Spread the cooled custard evenly over the layered phyllo sheets in the pan.
- Top Layer of Phyllo: Place 2 more phyllo sheets on top of the custard, brushing each with melted butter and stretching them slightly to cover the pan sides.
- Create Accordion Strips: Take the remaining 8 phyllo sheets, brushing each with melted butter. Fold each sheet accordion-style to form 2-inch wide pleated strips. Arrange these strips crosswise over the top of the pastry with pleats facing up until the surface is fully covered.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until the pastry is golden brown and crisp.
- Cool and Garnish: Remove from oven and allow to cool slightly at room temperature for about 30 minutes. Dust evenly with confectioner’s sugar and cinnamon before slicing.
- Serve: Cut into squares and serve warm or at room temperature to enjoy the creamy custard and crispy phyllo layers.
Notes
- Ensure phyllo sheets are kept covered with a damp towel to prevent them from drying out while assembling.
- Use cold butter for emulsifying into the custard for a smooth, rich texture.
- Serve bougatsa fresh for the best balance of crispness and creaminess.
- Leftovers can be refrigerated and gently reheated in the oven to maintain crispness.
- Adjust lemon zest and juice slightly to taste if you prefer more or less citrus flavor.
