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