Authentic Greek Bougatsa - Creamy Custard Phyllo Pastry Recipe

Ingredients

  • 500g of phyllo dough
  • 1 cup of melted butter
  • 1 liter of milk
  • 1 cup of sugar
  • 1 cup of semolina
  • 4 eggs
  • 1 teaspoon of vanilla extract
  • 1/2 cup of icing sugar for dusting
  • 2 teaspoons of ground cinnamon for dusting

Steps and instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. In a large saucepan, bring the milk to a boil.
  3. Slowly add the semolina, stirring constantly until the mixture thickens.
  4. In a separate bowl, beat the eggs and sugar together until light and fluffy.
  5. Slowly pour the egg mixture into the milk and semolina mixture, stirring constantly.
  6. Add the vanilla extract and continue to stir until all ingredients are well combined. Remove from heat and set aside.
  7. Layer half of the phyllo dough sheets in a greased baking dish, brushing each sheet with melted butter before adding the next.
  8. Pour the semolina mixture over the phyllo dough and smooth with a spatula.
  9. Layer the remaining phyllo dough sheets on top of the semolina mixture, again brushing each sheet with melted butter.
  10. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown.
  11. Allow to cool before dusting with icing sugar and ground cinnamon.
  12. Cut into squares and serve.

Tools for making

  • Baking dish - A greased baking dish will be used to layer the phyllo dough and semolina mixture.
  • Saucepan - A large saucepan will be used to heat the milk and combine it with the semolina.
  • Spatula - A spatula will be used to smooth the semolina mixture in the baking dish.
  • Bowl - A bowl will be used to beat the eggs and sugar together.
  • Brush - A brush will be used to apply melted butter to each layer of phyllo dough.
  • Oven - An oven will be used to bake the bougatsa at the specified temperature.
  • Knife - A knife will be used to cut the baked bougatsa into squares before serving.

Recipe variations

  • Use filo pastry instead of phyllo dough for a lighter and flakier texture.
  • Replace the semolina with cornstarch or tapioca starch for a gluten-free version.
  • Add a layer of your favorite jam or fruit compote between the semolina mixture and the phyllo dough for a fruity twist.
  • Add a handful of chopped nuts, such as walnuts or almonds, to the semolina mixture for added crunch and flavor.
  • Sprinkle some raisins or dried cranberries over the semolina mixture before layering the phyllo dough for a burst of sweetness.
  • Make a savory version by omitting the sugar and vanilla extract, and instead layering a mixture of sautéed vegetables or cooked ground meat between the phyllo dough.
  • For a vegan option, use non-dairy milk, such as almond or soy milk, and replace the eggs with a suitable egg substitute.
  • Experiment with different spices, such as nutmeg or cardamom, to enhance the flavor of the semolina mixture.
  • Drizzle a sweet syrup, such as honey or maple syrup, over the baked bougatsa for an extra touch of sweetness.
  • Serve the bougatsa with a scoop of your favorite ice cream or a dollop of whipped cream for a decadent dessert.

Recipe overview

Get ready to make the classic and delicious Greek pastry, Bougatsa! This delightful treat is made with crispy, flaky phyllo dough that's filled with a creamy, sweet semolina custard. It's then baked to perfection and dusted with a sprinkle of icing sugar and ground cinnamon. The process of layering the thin sheets of phyllo dough and creating the luscious filling is a labor of love, but one bite and you'll agree it's worth every minute. Expect to spend some time in the kitchen, but don't worry, each step is straightforward and we'll guide you through the process. Enjoy the process and the delicious outcome - a perfect Bougatsa!

Common questions

  1. Can I use ready-made phyllo dough? Yes, you can use store-bought phyllo dough for convenience.
  2. Can I substitute the semolina with something else? If you don't have semolina, you can use cornstarch as a substitute.
  3. Can I use a different type of milk? Yes, you can use any type of milk you prefer, such as almond milk or oat milk.
  4. Can I reduce the amount of sugar? Yes, you can adjust the amount of sugar to your preference, but keep in mind that it may affect the overall taste of the bougatsa.
  5. Can I add other flavors? Absolutely! You can experiment with adding different flavors such as lemon zest or almond extract to enhance the taste of the bougatsa.
  6. Can I make bougatsa ahead of time? Yes, you can make bougatsa ahead of time and store it in the refrigerator. It can be reheated in the oven before serving.
  7. Can I freeze bougatsa? Yes, you can freeze bougatsa. Wrap it tightly in plastic wrap or aluminum foil before freezing, and it can be stored for up to 3 months. Thaw it in the refrigerator overnight and reheat in the oven.

Serving dishes and utensils

  • Baking Dish - A rectangular or square dish to bake the bougatsa in.
  • Spatula - To smooth the semolina mixture in the baking dish.
  • Pastry Brush - To brush melted butter onto the phyllo dough sheets.
  • Knife - For cutting the bougatsa into squares before serving.
  • Sifter - To dust icing sugar and ground cinnamon on top of the bougatsa.

Origin stories

Bougatsa, this sweet or savory Greek delight, has a story that trails back to the Byzantine Empire, specifically to the city of Constantinople. In the hands of skillful Byzantine cooks, thin layers of dough were transformed into delicious pies filled with all sorts of ingredients. However, it wasn't until the Greeks of Asia Minor brought this culinary tradition to Thessaloniki, after the population exchange in 1922, that bougatsa gained its iconic status. And so, in the bustling food markets and bakeries of Thessaloniki, the beloved bougatsa was born, evolving into an emblematic culinary symbol of the region. Whether filled with creamy custard, cheese, or even minced meat, each bite of bougatsa offers a delicious taste of Greece's rich culinary history. Now, it is enjoyed across Greece, with each region adding its local touch to the filling, showcasing the country's gastronomic diversity. So enjoy your bougatsa, a piece of edible history!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.