Bougatsa Recipe (Μπουγάτσα) - Greek Phyllo Custard Pie

Make the filling

1. Place the condensed milk, cream, eggs, vanilla, lemon zest and salt into a pan. Whisk together to combine, add the semolina and stir it in.
2. Stir the custard mixture continuously over medium-lo heat until it thickens and the whisk leaves a trail over the surface. This can take a 5-7 minutes, take care the custard is not boiling.
3. Take off the heat and stir in the butter. Place a piece of cling film directly on the surface to prevent a skin from forming and set aside to cool slightly.

Prepare the pastry

1. Take the pastry out of the fridge to come to room temperature. Take the sheets of phyllo out of the packaging and keep them covered with a slightly damp kitchen towel to prevent from drying out.
2. Place one phyllo sheet on your worktop and use a pastry brush to lightly drizzle melted butter over it. Place a second sheet over it, drizzle with butter and fold in half.
3. Place approximately three tablespoons of filling in the middle of the pastry end closest to you, leaving a small border around the edge.
4. Fold the sides of the pastry over the filling to encase it. Drizzle the pastry with butter and roll over the filling, away from you, until you have a neat little parcel.
5. Repeat with the rest of the filling and pastry until you have 6-8 bougasta pies.

Air Fry

1. Preheat the air fryer for 2 minutes at 180°C / 350°F. Brush the pastries with butter and place in the air fryer basket, spaced apart so that they can crisp up properly – don't crowd them.
2. Bake, in batches as needed, for about 7 minutes per side, or until the bougasta is golden and the phyllo is crisp.

Oven Bake

1. Preheat to 180°C / 350°F. Place the pastries on a line baking sheet, spaced slightly apart and bake for 18-20 minutes.

Serve and enjoy!

1. Take the bougatsa out of the air fryer and immediately dust the warm pastries with icing sugar and cinnamon. Allow them to cool slightly but serve them warm, the better to enjoy the creamy deliciousness of the filling.