Bougatsa
Greek custard-filled phyllo pastry dusted with icing sugar and cinnamon. Letting the semolina custard cool before spreading it between the phyllo sheets stops the delicate pastry turning soggy and tearing as you fold it.
Ingredients
Instructions
Heat milk until nearly boiling. Whisk in semolina and sugar.
Cook stirring until very thick, 8 minutes.
Remove from heat, beat in eggs and vanilla. Cool.
Brush a baking dish with butter. Layer 5 phyllo sheets, brushing each.
Spread custard filling over. Fold overhanging phyllo over filling.
Top with remaining 5 phyllo sheets, brushing each. Tuck in edges.
Bake at 190°C for 30 minutes. Dust with icing sugar and cinnamon.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.