Bougatsa (Greek Pastry) Recipe

Ingredients:

For the Custard Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup fine semolina flour
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Pinch of salt

For the Phyllo Dough:

• 1 package of store-bought phyllo dough (about 12 sheets), thawed if frozen
• 1/2 cup unsalted butter, melted

For Serving:

• Powdered sugar, for dusting
• Ground cinnamon, for sprinkling

Instructions:

1. Prepare the Custard Filling:

   • In a medium saucepan, heat the milk over medium heat until it just begins to simmer. In a separate bowl, whisk together the sugar, semolina flour, eggs, vanilla extract, lemon zest, and a pinch of salt until smooth and well combined.
   • Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and smooth, about 5-7 minutes. Remove from heat and let the custard filling cool slightly.

2. Prepare the Phyllo Dough:

   • Preheat the oven to 375°F (190°C). Brush a 9x13-inch baking dish with melted butter.
   • Lay one sheet of phyllo dough in the bottom of the prepared baking dish, allowing the edges to hang over the sides. Brush the phyllo sheet with melted butter. Repeat with 5 more sheets of phyllo dough, brushing each layer with melted butter.

3. Add the Custard Filling:

   • Pour the slightly cooled custard filling over the layered phyllo dough in the baking dish, spreading it out evenly with a spatula.

4. Finish with Phyllo Layers:

   • Place the remaining sheets of phyllo dough over the custard filling, brushing each layer with melted butter as before. Fold the overhanging edges of the bottom layers of phyllo dough over the top layers to seal in the custard filling.

5. Bake the Bougatsa:

   • Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the phyllo dough is golden brown and crispy.

6. Serve:

   • Remove the bougatsa from the oven and let it cool slightly. Dust the top with powdered sugar and sprinkle with ground cinnamon.
   • Cut the bougatsa into squares and serve warm or at room temperature.

7. Enjoy:

   • Enjoy this delicious and comforting Greek custard pastry as a dessert or sweet treat with a cup of coffee or tea! Bougatsa is best enjoyed fresh on the day it's made, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving, if desired.