Traditional Greek Custard Pastry (Print Version)
# Ingredients:
→ 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
→ Pastry
07 -
7 sheets filo pastry (about 1/3 package)
08 -
1/2 cup melted butter
→ Garnish
09 -
Icing sugar for dusting
10 -
Ground cinnamon for dusting
# Instructions:
01 -
In a small bowl, whisk the eggs and set them aside.
02 -
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. Continue to whisk until the custard thickens, about 4-5 minutes. Remove from heat and set aside to cool.
03 -
Preheat oven to 180°C (350°F).
04 -
Generously grease a 20x20cm (8x8 inch) baking pan with melted butter. 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, again allowing the excess to hang over the edges. Repeat until you have used 5 filo sheets.
05 -
Pour the custard into the baking dish and gently fold over the overhanging filo edges to envelope the custard. Brush the folded filo with butter.
06 -
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.
07 -
Bake the bougatsa for about 40 minutes or until it has turned a nice golden brown.
08 -
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 pastry consisting of semolina custard filling wrapped in crispy filo dough.
02 -
For best results, keep filo dough covered with a damp cloth while working to prevent drying out.