Entree: Greece – Macedonia / Northern Greece – Μπουγάτσα ➤ Bougatsa (Baked phyllo pastry filled with a creamy semolina custard, typically dusted with powdered sugar and cinnamon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 12 sheets (about 340 g) phyllo dough
- 1/2 cup (113 g) unsalted butter, melted, plus 2 tbsp (28 g) reserved for custard
- 4 cups (946 ml) whole milk
- 3/4 cup (150 g) fine semolina (durum wheat)
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, approx. 50 g each
- 1 tsp (5 ml) vanilla extract
- Pinch salt
- 1/2 cup (60 g) powdered sugar for dusting
- 1 tsp (2 g) ground cinnamon for dusting

Instructions

1. Preheat oven to 350°F (175°C). Brush a 9x13 inch (23x33 cm) baking pan with 1 tbsp (14 g) melted butter.
2. In a medium saucepan, heat the milk with the reserved 2 tbsp (28 g) butter over medium heat until just warm.
3. Whisk the semolina, sugar, and a pinch of salt in a bowl. Gradually pour the warm milk into the semolina mixture, whisking constantly to avoid lumps.
4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thickened to a custard that coats the back of a spoon, about 6–8 minutes. Remove from heat.
5. Temper the eggs: beat the eggs with vanilla in a small bowl, then slowly whisk 1/2 cup (120 ml) of the hot custard into the eggs to warm them. Stir the tempered eggs back into the custard and cook 1 more minute off the heat to incorporate. Cool slightly.
6. Layer 6 sheets of phyllo in the prepared pan, brushing each sheet lightly with melted butter (about 4–6 tbsp / 56–85 g total for layers). Spread the warm custard evenly over the phyllo.
7. Top with the remaining phyllo sheets, brushing each with butter as before. Tuck and trim edges to seal. Brush the top layer generously with butter.
8. Bake until the phyllo is deep golden and crisp, about 35–40 minutes. Allow to cool 10–15 minutes so the custard sets slightly.
9. Dust generously with powdered sugar and a light sprinkling of ground cinnamon. Cut into squares and serve warm.