Description
Greek Bougatsa is a flaky phyllo pastry filled with creamy semolina custard, flavored with orange zest, and topped with icing sugar and cinnamon.
Ingredients
Units
Scale
- 4 cups (1 liter) whole milk
- 1/2 cup (100g) granulated sugar
- 1/2 cup (85g) fine semolina
- 3 large eggs, beaten
- 1/4 cup (60g) unsalted butter, plus extra for brushing phyllo
- 1 tsp vanilla extract
- Zest of 1 orange (optional)
- 12 sheets phyllo pastry
- Icing sugar and ground cinnamon, for topping
Instructions
- Preheat oven to 350°F (175°C).
- Butter a 9×13-inch baking dish.Heat milk and sugar in a saucepan until warm. Gradually whisk in semolina, stirring until thick.
- Remove from heat, stir in butter, vanilla, and orange zest. Let cool slightly, then whisk in eggs.
- Layer half of the phyllo sheets in the dish, brushing each with butter.
- Spread custard evenly over the phyllo.
- Cover with remaining phyllo, brushing each sheet with butter and tucking edges in.
- Bake for 35–40 minutes until golden brown.
- Cool slightly before dusting with icing sugar and cinnamon.
Notes
Keep phyllo sheets covered while working.
For crisp reheating, use the oven instead of a microwave.
Omit citrus for a more classic flavor or swap with lemon zest.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Greek
Nutrition
- Calories: 310
- Sugar: 18g
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g