Bougatsa Recipe

[Ui Ui]

Craving a deliciously sweet and creamy Greek pastry? Bougatsa is a scrumptious treat that combines a rich custard filling with crispy, buttery phyllo pastry. Perfect for breakfast, dessert, or a special occasion, this recipe will guide you through making a delightful Bougatsa that’s sure to impress your family and friends!

Ingredients:​

• 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 grated lemon zest​
• 2 tablespoons freshly squeezed lemon juice​
• 1 1/2 teaspoons vanilla extract​
• 3/4 cup unsalted butter, divided​
• 18 (14x9-inch) frozen phyllo pastry sheets, thawed​
• 2 teaspoons confectioner's sugar​
• 1/8 teaspoon ground cinnamon​

Directions:​

1. Prep Ingredients: Gather all your ingredients and preheat your oven to 350°F (175°C).​
2. Mix Eggs & Sugar: Beat the eggs in a stand mixer with a whisk attachment on medium speed until foamy, about 1 minute. Add the sugar and continue beating on medium speed until thick and foamy, 4 to 5 minutes.​
3. Heat Milk: In a large saucepan, heat the milk over medium-low heat until it begins to simmer.​
4. Combine Milk & Egg Mixture: With the mixer on low speed, slowly pour the hot milk into the egg mixture, beating until well combined, about 30 seconds.​
5. Cook Custard: Return the milk mixture to the saucepan. Cook over medium-low heat, whisking constantly, until it begins to simmer and thickens slightly, 3 to 4 minutes. Gradually whisk in the semolina flour and cook until thickened to a porridge consistency, 1 to 2 minutes.​
6. Finish Custard: Remove from heat and gradually whisk in the cold butter, 1 tablespoon at a time, until emulsified. Stir in the lemon zest, lemon juice, and vanilla. Let the custard cool while you prepare the phyllo.​
7. Prepare Baking Pan: Brush the bottom and sides of a nonstick 13x9-inch baking pan with about 1 tablespoon of melted butter. Place phyllo sheets on a clean surface, covering with a damp towel to keep moist. Layer 8 phyllo sheets in the pan, brushing each lightly with melted butter.​
8. Add Custard: Spread the custard evenly over the phyllo.​
9. Top with Phyllo: Add 2 more phyllo sheets on top of the custard, brushing each with melted butter. Stretch the sheets to cover the sides of the pan.​
10. Create Pleats: For the remaining 8 phyllo sheets, brush each with melted butter, fold accordion-style to create 2-inch-wide pleats, and place them crosswise in the pan with pleats facing up. Repeat until the pan is fully covered.​
11. Bake: Bake for 40 to 45 minutes, or until the pastry is golden brown and crispy. Let cool for 30 minutes.​
12. Finish: Dust with confectioner's sugar and cinnamon. Slice into squares and serve warm or at room temperature.​

Enjoy your homemade Bougatsa! ​

 

[Kento Nanami]

Wow, Bougatsa sounds like a total winner! Your recipe for this sweet, creamy Greek pastry with that crispy phyllo layer is making me drool—thanks for sharing such a delicious treat!

 

[KainGo127]

Your Bougatsa looks absolutely delicious! The flaky layers and creamy filling sound irresistible. Can’t wait to give this a try—thanks for sharing such a tasty recipe!

 

[chimam]

This sounds amazing! I've always wanted to try making Bougatsa, but it always seemed so intimidating. Your recipe makes it sound much more doable. I love the idea of using frozen phyllo dough, that's definitely a game-changer for me. I'm definitely going to try this out soon.

 

[Marich]

Wow, Bougatsa sounds like such a treat! Thanks for sharing this recipe—I'm totally trying it out! Your step-by-step directions are super clear.

 

[corbin]

Bougatsa is such a delicious Greek pastry! The crispy phyllo paired with the creamy custard filling is just perfection.

 

[Dawn]

sounds new to me and I'm giving it a shot