Description
Bougatsa is a traditional Greek custard pie made with crispy, buttery phyllo pastry and a creamy semolina filling. This easy homemade bougatsa recipe is perfectly sweet, lightly spiced with cinnamon, and ideal for breakfast or dessert.
Ingredients
- 8–10 sheets phyllo dough
- 4 cups (1 liter) milk
- ½ cup (100g) sugar
- ½ cup (90g) fine semolina
- 3 eggs
- ½ cup (115g) butter (melted)
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- Powdered sugar (for serving)
- Cinnamon (for serving)
Instructions
- In a saucepan, heat milk over medium heat until warm (not boiling).
- Gradually whisk in semolina and sugar, stirring constantly until thickened.
- Remove from heat and let cool slightly.
- Whisk in eggs, vanilla extract, and lemon zest until smooth.
- Preheat oven to 180°C (350°F) and grease a baking dish.
- Layer half of the phyllo sheets in the dish, brushing each with melted butter.
- Pour the custard evenly over the phyllo base.
- Cover with remaining phyllo sheets, brushing each layer with butter and tucking edges in.
- Bake for 35–40 minutes until golden and crisp.
- Let cool slightly, then dust with powdered sugar and cinnamon.
- Slice and serve warm.
Notes
Use fine semolina for a smooth custard texture.Keep phyllo covered with a damp cloth to prevent drying out.Do not skip buttering layers for best crispiness.Best served warm for optimal texture and flavor.
