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Bougatsa: A Delightful Greek Pastry


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  • Author: khaoula belabess
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Bougatsa is a delightful Greek pastry made with layers of flaky phyllo dough filled with a rich custard flavored with lemon and vanilla. This sweet treat is perfect for breakfast or as a dessert, offering a delicious combination of textures and flavors.


Ingredients

Scale
  • 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 packed grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup unsalted butter, divided
  • 18 (14×9-inch) frozen phyllo pastry sheets, thawed
  • 2 teaspoons confectioner’s sugar
  • 1/8 teaspoon ground cinnamon

Instructions

  • Preheat the Oven: Set your oven to 350°F (175°C).
  • Prepare the Custard:
    • Beat the eggs with a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute.
    • Add the white sugar and continue to beat until thick and foamy, 4 to 5 minutes.
    • Heat the milk in a large saucepan over medium-low heat, stirring occasionally, until it begins to simmer.
    • With the mixer on low speed, slowly pour the hot milk into the egg mixture, beating until fully combined, about 30 seconds.
    • Return the milk mixture to the saucepan and cook over medium-low heat, whisking constantly until it begins to simmer and thickens slightly, about 3 to 4 minutes.
    • Gradually whisk in the semolina flour, cooking and stirring constantly until the mixture thickens to a porridge consistency, about 1 to 2 minutes.
    • Remove from heat and whisk in the cold butter, 1 tablespoon at a time, until emulsified, about 2 minutes. Stir in the lemon zest, lemon juice, and vanilla. Let the custard stand at room temperature while preparing the pan.
  • Prepare the Phyllo:
    • Brush the bottom and sides of a nonstick 13×9-inch baking pan with about 1 tablespoon of melted butter.
    • Gently unfold and place the phyllo sheets on a clean work surface, covering them with a damp kitchen towel to keep them moist.
    • Layer 8 phyllo sheets in the prepared baking pan, brushing each sheet lightly with melted butter.
  • Assemble the Bougatsa:
    • Spread the custard evenly over the phyllo layers in the pan.
    • Top with 2 more phyllo sheets, brushing each lightly with melted butter and stretching them to cover the sides of the pan.
    • With the remaining 8 phyllo sheets, brush each sheet lightly with melted butter. Fold each sheet accordion-style to create a long strip with 2-inch-wide pleats. Place these strips crosswise in the baking pan with pleats facing up, repeating until the entire surface is covered.
  • Bake:
    • Bake in the preheated oven until the pastry is golden brown and crispy, 40 to 45 minutes.
    • Remove from the oven and let cool slightly at room temperature for 30 minutes.
    • Dust evenly with confectioner’s sugar and cinnamon before slicing into squares.
  • Serve: Enjoy warm or at room temperature.

Notes

  • Ensure the phyllo pastry remains covered with a damp towel while you work to prevent it from drying out.
  • Adjust the amount of lemon zest and juice according to your taste preference.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 square
  • Calories: 842
  • Sugar: 36g
  • Sodium: 200mg
  • Fat: 55g
  • Saturated Fat: 34g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 73g
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 180mg