Greek Bougatsa Made Easy: Crisp Phyllo, Creamy Semolina
Buttery phyllo bakes around a thick vanilla-lemon semolina custard and the whole pie is showered with powdered sugar and cinnamon right before serving for a crisp, creamy Greek bougatsa that works for breakfast or dessert.
Equipment
- 8-inch (20 cm) square metal pan (or similar baking dish)
- Medium saucepan
- Whisk
- Pastry brush
- Small bowl (for eggs)
- Shallow bowl (to cool custard)
- Plastic wrap
- Sharp knife
- Aluminum foil (optional, for tenting)
Ingredients
- 8–10 sheets phyllo dough about 225–250 g (8–9 oz); thawed in the fridge overnight, then at room temperature 30 minutes
- 90 g unsalted butter melted and divided (about 6 tbsp)
- 600 ml whole milk about 2 1/2 cups
- 130 g fine semolina about 2/3 cup
- 100 g granulated sugar about 1/2 cup
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest finely grated
- 1/4 tsp fine salt
- powdered sugar for finishing, to taste
- ground cinnamon for finishing, to taste
Instructions
- Heat the oven and prep the pan. Set a rack in the center and preheat to 175°C / 350°F (or 160°C / 325°F if using a glass dish). Brush the bottom and sides of an 8-inch square pan with some melted butter.
- Start the custard. In a medium saucepan, whisk together milk, sugar, salt, vanilla, and lemon zest. Warm over medium heat, stirring occasionally, until steaming but not boiling.
- Thicken with semolina. While whisking, rain in the semolina. Keep whisking over medium heat until the mixture thickens to a soft pudding, 3–5 minutes. It should leave clear lines when you drag a whisk through it and give a soft “plop” bubble.
- Finish and temper the eggs. Off the heat, whisk in 2 tbsp of the melted butter. In a small bowl, beat the eggs. Slowly whisk about 1/2 cup of hot custard into the eggs to temper, then whisk this egg mixture back into the pot. Return to low heat for 30–60 seconds, whisking just until silky. Do not boil. Transfer custard to a shallow bowl; press plastic wrap directly on the surface while you set up the phyllo.
- Build the bottom layers. Lay one phyllo sheet in the buttered pan and brush lightly with butter, especially the corners and edges. Repeat with 3 more sheets (4 total), alternating orientation so the corners don’t stack in the same place. If sheets overhang, let them drape; they’ll fold over later.
- Add the custard. Remove the plastic wrap and give the custard a quick whisk. Scrape it into the pan, smoothing into an even layer. Fold any long overhang toward the center to snug the filling.
- Top and seal. Layer 4–5 more phyllo sheets on top, brushing each with butter. Tuck in edges so the pie is neatly sealed. Brush the top with any remaining butter. Using a sharp knife, lightly score the surface into 9 squares to guide slicing and encourage steam to escape.
- Bake. Bake 28–35 minutes (metal pan) or 35–42 minutes (glass), until the top is rich golden brown and the corners are crisp. If the top is browning faster than the center sets, tent loosely with foil for the last 5–10 minutes.
- Rest, dust, and serve. Cool 10–15 minutes so the custard firms enough to slice. Generously dust with powdered sugar and cinnamon. Cut along the scored lines and serve warm.
Nutrition
Calories: 330kcalCarbohydrates: 41gProtein: 9gFat: 15gSaturated Fat: 9gCholesterol: 85mgSodium: 230mgPotassium: 210mgFiber: 1gSugar: 19gVitamin A: 480IUVitamin C: 2mgCalcium: 160mgIron: 2mg
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