(No Ratings Yet)
Loading...A beloved Thessaloniki street-food classic, this golden phyllo-wrapped semolina cream pastry balances a silky, vanilla-scented custard with shatter-crisp layers of buttered dough. It is finished the traditional way with a snowy dusting of powdered sugar and cinnamon.
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings8
Yield8 pieces
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 18 gFat
- 10 gSaturated Fat
- 45 gCarbs
- 1 gFiber
- 18 gSugar
- 9 gProtein
- 280 mgSodium
- 180 mgPotassium
- 150 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the semolina custard
- 4 cups whole milk
- 1/2 cup fine semolina flour
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
For the phyllo layers
- 1 package (16 oz) phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 3 tablespoons fine semolina, for dusting
For the topping
- 1/4 cup powdered sugar, for dusting
- 1 teaspoon ground cinnamon
Directions
- Preheat the oven to 350°F (175°C) and generously butter a 9×13 inch baking dish.
- In a heavy saucepan, combine the milk, sugar, and salt and bring just to a simmer over medium heat, stirring to dissolve the sugar.
- Whisk in the semolina in a slow, steady stream and cook, whisking constantly, until the mixture thickens to a soft pudding-like consistency, about 4-5 minutes.
- Remove from heat and whisk in the butter and vanilla. Slowly drizzle the beaten eggs into the hot custard while whisking rapidly so they temper without scrambling. Set aside to cool slightly.
- Lay one sheet of phyllo in the prepared dish and brush with melted butter, then dust lightly with semolina. Repeat with 5 more sheets, stacking them neatly and brushing and dusting each layer.
- Pour the warm (not hot) semolina custard over the phyllo base and spread into an even layer with an offset spatula.
- Top the custard with 6 more sheets of phyllo, again brushing each with butter and dusting with semolina. Trim any overhanging edges and tuck them in.
- Using a sharp knife, score the top layers into 8 diamond or rectangular pieces, cutting only through the top phyllo so it bakes crisply. Bake for 35-40 minutes until deeply golden.
- Cool for at least 15 minutes, then finish cutting through to the base. Dust generously with powdered sugar and cinnamon just before serving warm.
Cook’s Notes
- Keep the stack of phyllo sheets covered with a lightly damp kitchen towel while you work, so they do not dry out and crack.
- The custard should be warm, not piping hot, when poured onto the phyllo; too hot will soften the bottom layers and make the pastry soggy.
- For an extra-crisp top, increase the oven to 375°F for the final 5 minutes of baking.
- Bougatsa is traditionally eaten warm for breakfast or as an afternoon meze with a strong Greek coffee or cold mastiha.
- Leftovers keep covered at room temperature for 1 day; reheat briefly in a 325°F oven to restore the crisp phyllo.
