Bougatsa: Irresistible Greek Custard Phyllo Pastry Recipe
A traditional Greek pastry with creamy custard filling wrapped in crispy phyllo dough, dusted with powdered sugar and cinnamon.
Ingredients
Scale
- 1package phyllo dough (16 oz, thawed)
- 1 cupunsalted butter (melted)
- 4 cupswhole milk
- 1 cupgranulated sugar
- 1/2 cupsemolina flour
- 3large eggs
- 1 tspvanilla extract
- 1/2 cuppowdered sugar
- 1 tspground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a saucepan, heat milk over medium heat until steaming. Whisk in sugar and semolina, stirring constantly until thickened (about 5 minutes). Remove from heat.
- Beat eggs in a bowl, then slowly whisk into the milk mixture. Stir in vanilla. Let custard cool slightly.
- Layer 8 sheets of phyllo in the baking dish, brushing each with melted butter. Spread custard evenly over phyllo.
- Top with remaining phyllo sheets, brushing each with butter. Tuck edges in and score the top layers lightly.
- Bake for 30-35 minutes until golden brown. Cool for 15 minutes, then dust with powdered sugar and cinnamon. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.