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Authentic Greek Bougatsa with Creamy Custard Recipe

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  • Author: Melanie
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Description

Experience the rich and creamy flavors of Authentic Greek Bougatsa, a traditional pastry filled with smooth semolina custard wrapped in crispy, buttery phyllo layers. This delightful dessert is perfect for breakfast or as a sweet treat any time of day.

Ingredients

Scale

Custard Filling

  • 1 cup sugar
  • 4 cups milk
  • 1/2 cup semolina
  • 3 eggs
  • 1 tsp vanilla extract

Pastry

  • 1/2 cup unsalted butter, melted
  • 12 sheets of phyllo pastry
  • Powdered sugar for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bougatsa.
  2. Prepare Milk and Sugar: In a medium saucepan, combine the milk and sugar, heating over medium heat until the mixture begins to simmer gently.
  3. Add Semolina: Slowly whisk in the semolina to the milk and sugar mixture, stirring continuously until the custard thickens to a creamy consistency.
  4. Cool Custard: Remove the saucepan from heat and allow the custard to cool slightly for a few minutes, preparing it for egg incorporation.
  5. Incorporate Eggs and Vanilla: Beat the eggs together with vanilla extract, then gradually stir this mixture into the cooled custard to create a smooth and fragrant filling.
  6. Prepare Baking Dish: Brush a suitable baking dish thoroughly with melted butter to prevent sticking and add buttery flavor.
  7. Layer Phyllo Sheets: Place 4 sheets of phyllo pastry into the baking dish, brushing each sheet generously with melted butter to ensure crisp, golden layers.
  8. Add Custard Filling: Pour the custard mixture evenly over the layered phyllo sheets in the baking dish.
  9. Top Layers: Layer the remaining phyllo sheets on top of the custard, brushing each sheet with melted butter as before to maintain flakiness and richness.
  10. Score and Bake: Lightly score the top phyllo layer to mark portions before baking. Bake the bougatsa in the preheated oven for 30-40 minutes or until the phyllo top is beautifully golden brown and crisp.
  11. Cool and Serve: Allow the bougatsa to cool slightly after baking. Dust the top with powdered sugar and serve warm for an authentic Greek experience.

Notes

  • Use fresh phyllo and keep unused sheets covered with a damp cloth to prevent drying out.
  • Be careful when brushing melted butter to avoid tearing phyllo sheets.
  • Scoring before baking ensures that the bougatsa can be easily cut into perfect portions after baking.
  • For a richer custard, you can substitute some milk with cream.
  • Serve immediately after dusting with powdered sugar for best texture and flavor.

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Find it online: https://flavorfestkitchen.com/authentic-greek-bougatsa-with-creamy-custard-recipe/