Bougatsa
Greek breakfast phyllo pastry
Ingredients
The Inside
- 1/4 cup melted, unsalted butter clarified is even better
- 1/2 cup sugar
- 4 cup 2% milk
- 1/2 cup Durum semolina See #1 below
- 3 large eggs
- 1/2 tsp vanilla extract or vanilla powder
The Outside
- 1 lb Phyllo dough, defrosted
- 1/3 cup melted, unsalted butter
- 1/2 cup icing sugar
- 1-2 tsp Cinnamon, for dusting
Instructions
- Preheat oven to 350F
- In a large pot, over medium-high heat, combine your 1/4 cup melted butter and 1/2 cup of sugar. Mix until combined and then slowly pour in your 1 liter of milk. Add 1/2 cup of semolina and 1/4 teaspoon vanilla. Cook for about 5 minutes, stirring regularly.
- In a bowl beat together 3 eggs using a fork. Once thoroughly beaten slowly add them to the pot. At this point you must continuously stir the contents of the pot. Continue to cook, stirring continuously, over medium-high heat for about 10 minutes. The custard filling is done when it has the consistency of a pudding.
- Set the custard aside and begin to prepare the phyllo.
- Open up your pack of phyllo and unwrap the sheets. Cut the pile of large phyllo sheets in half so that you are left with rectangular pieces which measure approximately 8 X13 inches.
- Lay 3 sheets of phyllo one on top of the other, brushing melted butter between each sheet. As you lay the sheets down, keep the shorter end facing you. Then, place 1/3 cup of custard mixture in the bottom center of your square, leaving approximately 1.5 inches from the edge. Fold that bottom edge of phyllo over the custard and then fold in each of the sides. At this point your custard should be fully covered by phyllo. Flip the phyllo and custard over, using a spatula to help you and brush the top with butter. Next, take the strip of phyllo and fold it over and then under your custard pocket. Brush the top with melted butter.
- Carefully, using a spatula, transfer to a parchment lined baking sheet. Repeat with the next packet.
- Bake in middle rack of the oven for approximately 20 minutes.
- Remove from oven; allow to cool on a baking rack. Dust with cinnamon and powdered sugar.
Notes
- Finely ground makes for a smoother custard. I like the regular grind for the texture.