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Loading...A beloved street-food classic from Thessaloniki, Bougatsa features a velvety semolina-vanilla custard cradled in crisp layers of buttered phyllo. Served warm and dusted with powdered sugar and cinnamon, it is the Greek answer to a cream-filled pastry, traditionally enjoyed as a morning treat or afternoon snack.
Prep Time25 mins
Cook Time35 mins
Total Time60 mins
Servings8
Yield8 pieces
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 9 gSaturated Fat
- 48 gCarbs
- 1 gFiber
- 22 gSugar
- 9 gProtein
- 290 mgSodium
- 190 mgPotassium
- 155 mgCalcium
- 1.6 mgIron
- 1 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the semolina custard
- 4 cups whole milk
- 3/4 cup fine semolina
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 1 teaspoon grated lemon zest
- 1/4 teaspoon fine salt
For assembly
- 1 pound thawed phyllo dough (about 16 sheets)
- 1/2 cup unsalted butter, melted
- 2 tablespoons powdered sugar, plus more for dusting
- 1 teaspoon ground cinnamon, plus more for dusting
Directions
- Whisk the egg yolks with the sugar, salt, and lemon zest in a bowl until pale and slightly thickened, then set aside. In a heavy saucepan, bring the milk to a gentle simmer over medium heat.
- Slowly rain the semolina into the simmering milk while whisking constantly to prevent lumps. Cook, whisking continuously, for 4 to 5 minutes until the mixture thickens to a heavy porridge consistency.
- Temper the warm semolina mixture into the yolk mixture by ladling about a cup at a time, whisking constantly. Return everything to the saucepan and cook over low heat for 2 more minutes, stirring, until very thick.
- Remove from the heat and stir in the butter and vanilla. Press plastic wrap directly onto the surface and refrigerate for at least 1 hour, or until completely cool and firm enough to spread.
- Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking pan. Unroll the phyllo and keep it covered with a slightly damp towel while you work to prevent drying.
- Layer 8 sheets of phyllo in the pan, brushing each sheet generously with melted butter. Spread the cooled custard evenly over the phyllo, leaving a 1-inch border on all sides.
- Top with the remaining 8 sheets of phyllo, again brushing each sheet with butter. Tuck the edges down around the custard to seal. Score the top lightly into 8 rectangles with a sharp knife, cutting through just the top layers.
- Bake for 30 to 35 minutes until the phyllo is deeply golden brown and crisp. Cool in the pan for 15 minutes, then dust generously with powdered sugar and cinnamon before slicing and serving.
- Serve warm or at room temperature. Bougatsa is best eaten the day it is baked, when the phyllo is at its crispiest against the silky custard.
Cook’s Notes
- Keep phyllo covered with a damp kitchen towel at all times; it dries out and cracks within minutes once exposed to air.
- For an extra-rich custard, replace 1/2 cup of milk with half-and-half or a splash of heavy cream.
- A Greek version often skips the lemon zest in favor of a brighter orange blossom or mastiha note; add 1/2 teaspoon of either if you can find it.
- Score the pastry before baking rather than after so the top phyllo layers don't shatter or pull away from the custard during cutting.
- Leftover bougatsa can be refrigerated for up to 2 days and revived in a 300°F oven for 5 to 7 minutes to restore crispness.
