Bougatsa: Greek Sweet Custard Phyllo Pie

Hello from Thessaloniki! Today, October 26th, we celebrate Thessaloniki and its freedom from the Ottoman Empire. We also celebrate Saint Demetrios’ name day. Xronia polla se olous!

As Thessaloniki is known for its bougatsa, I felt this was the perfect dessert to share.

Today, we’re talking about sweet bougatsa — creamy custard wrapped in a delicious, flaky phyllo crust. It’s one of my all-time favorite Greek desserts!

Let’s get our bougatsa on, shall we?!

Bougatsa: Greek Sweet Custard Phyllo Pie 

Ingredients: 

• 1 box of phyllo, room temperature
• 4 cups of whole milk (I use clover milk)
• 1 cup organic sugar
• 1 cup of fine semolina flour
• 1 tablespoon of vanilla flavoring
• 4 eggs, room temperature
• Pinch of sea salt
• 2/3 cups unsalted butter, melted
• 1 tablespoon of lemon zest
• Cinnamon & powdered sugar to serve

Method: 

1.  Pour milk into a saucepan and add the lemon zest. Stir in semolina with a wooden spoon and make sure its mixed in and blended. (You don’t want any clumps.) Remove from heat and let it cool down.
2. Combine sugar, salt, vanilla, and eggs in a medium bowl.  Whisk to combine.
3. Slowly add the warm semolina mixture to the egg mixture and making sure to whisk fast so you don’t break the eggs.
4. Let mixture cool down and prepare your phyllo dough.
5. Layer the phyllo dough in a large baking dish. Brush the butter in the casserole dish, and start layering the phyllo dough. Brush each sheet with butter. I used half the phyllo on the bottom, and half the phyllo on top.
6. Pour the custard over the phyllo dough and wrap the remaining phyllo over the top.
7. Bake in the oven at 350 degrees until golden brown on top. Remove from heat and let cool. Dust with sugar and cinnamon powder. (You can try drizzling hot nutella over the top too.)

Notes:

• If your phyllo dough is frozen, remove it from the freezer and place it in the refrigerator the night before you start baking.
• Bougatsa is best served with a generous sprinkle of cinnamon and powdered sugar.
• Be sure to divide the phyllo dough — half for the bottom and half for the top.
• To store bougatsa for a few days, place the cooled bougatsa in an airtight container or wrap it with plastic wrap or foil. Store for up to 3-4 days. To reheat the bougatsa place inside foil covered, and then bake in 350 degrees for about 10 to 15 minutes. This will make the phyllo layers nice and crispy.

Try our infused strawberry bougatsa recipe here. 

Kali Orexi!! 

Enjoy from Kouzounas Kitchen.