Creamy Greek Custard Pastry (Print Version)
# Ingredients:
→ For the Custard Filling
01 -
2 large eggs
02 -
1/4 cup butter
03 -
1/4 cup sugar
04 -
1 3/4 cups milk
05 -
1/4 cup fine semolina
06 -
1/2 teaspoon vanilla extract
→ For Assembly
07 -
7 sheets filo dough (about 1/3 package)
08 -
1/2 cup butter, melted
→ For Topping
09 -
Icing sugar, for dusting
10 -
Cinnamon, for dusting
# Instructions:
01 -
In a small bowl, whisk the eggs and set them aside. In a medium saucepan over medium heat, add 1/4 cup butter and sugar. Whisk until the butter is melted and then add the milk, semolina, and vanilla extract. Lower temperature to medium-low and continue to whisk until the milk heats up but is not boiling. Slowly add the eggs, whisking continuously the whole time. Continue to whisk until the custard thickens, about 4-5 minutes. Remove from heat and set aside to cool.
02 -
Preheat oven to 350°F (175°C).
03 -
Generously grease an 8x8 baking pan with melted butter and lay out a filo sheet in it, allowing the excess filo to hang over the sides of the pan. Brush the filo sheet with butter and add another filo sheet over top, once again allowing the excess filo to hang over the edges of the pan. Repeat until you have used 5 filo sheets.
04 -
Pour the custard into the baking dish and gently fold over the overhanging filo edges to envelope the custard.
05 -
Brush the folded filo again with butter and add another filo sheet over top, scrunching the filo so that it fits nicely into the square pan. Brush again with butter and add one more filo sheet, scrunching it again and brushing it generously with butter.
06 -
Bake the bougatsa for about 40 minutes or until it has turned a nice golden brown.
07 -
Allow to cool for 10 minutes and then dust generously with icing sugar and cinnamon. Slice and serve!
# Notes:
01 -
Bougatsa is a traditional Greek breakfast pastry, but it also makes a delicious dessert.
02 -
Store-bought filo dough makes this recipe quick and easy while still delivering authentic flavor.
03 -
When working with filo dough, keep the unused sheets covered with a damp cloth to prevent them from drying out.