Greek Bougatsa with Custard (Print Version)
# Ingredients:
→ Custard
01 -
2 large eggs
02 -
1/4 cup unsalted butter
03 -
1/4 cup granulated sugar
04 -
1 3/4 cups whole milk
05 -
1/4 cup fine semolina
06 -
1/2 teaspoon vanilla extract
→ Filo pastry
07 -
7 sheets filo dough (about 1/3 package)
08 -
1/2 cup unsalted butter, melted
09 -
Icing sugar for dusting
10 -
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 butter and sugar. Whisk until the butter is melted, then add milk, semolina, and vanilla extract. Lower heat to medium-low and continue whisking until the milk heats up but does not boil. Slowly add the eggs, whisking continuously. Continue to whisk until the custard thickens, about 4-5 minutes. Remove from heat and cool.
03 -
Preheat the oven to 175°C (350°F).
04 -
Generously grease an 8x8 inch baking pan with melted butter. Lay out a filo sheet in the pan, allowing edges to overhang. Brush it with butter and repeat the process with 4 more filo sheets. Pour the custard into the pan and gently fold the overhanging filo edges over the custard. Brush with butter, add another filo sheet on top, scrunching it to fit, and brush it again. Repeat with one more filo sheet, brushing generously with butter.
05 -
Bake the Bougatsa for about 40 minutes or until golden brown. Allow to cool for 10 minutes before dusting generously with icing sugar and cinnamon. Slice and serve.
# Notes:
01 -
Ensure continuous whisking while adding the eggs to prevent curdling.