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Recipe of Bougatsa
Enjoy the taste of Greece with Bougatsa, a flaky pastry filled with creamy semolina custard, perfect for breakfast or dessert.
Recipe Summary
Preparation
60 min
Servings
8
Difficulty
Intermediate
Ingredients
Instructions
1
Step 1
In a saucepan, combine semolina, sugar, and milk. Cook over medium heat, stirring constantly, until it thickens into a custard. Remove from heat, add butter, and let it cool.
2
Step 2
Preheat the oven to 350°F (175°C). Grease a baking dish.
3
Step 3
Beat the eggs and vanilla extract. Slowly add them to the semolina custard, mixing well.
4
Step 4
Layer half of the phyllo sheets in the baking dish, brushing each layer with melted butter.
5
Step 5
Pour the custard over the phyllo layers.
6
Step 6
Layer the remaining phyllo sheets on top, brushing each layer with butter.
7
Step 7
Score the top phyllo layers into squares or triangles.
8
Step 8
Bake for 40-45 minutes or until golden brown.
9
Step 9
Remove from the oven, dust with powdered sugar, and garnish with cinnamon.
10
Step 10
Serve warm and enjoy your homemade Bougatsa!
Tips for this recipe
Here are some useful tips to perfectly prepare Bougatsa and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Bougatsa to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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