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Bougatsa (Sweet Custard Filo Pie)

This delectable pastry is a beloved staple in Greek bakeries and cafes, enjoyed as a delightful breakfast treat or a satisfying dessert.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Course: Dessert
Cuisine: Greek

Ingredients

Ingredients
  • 4 cups milk
  • lemon peel from one lemon
  • 1 cup sugar
  • ½ cup unsalted butter
  • 1 cup fine semolina
  • 2 eggs
  • 2 egg yolks
  • 1 tsp vanilla
  • 12 sheets phyllo
  • ¾ cups melted butter for brushing on the filo
  • icing sugar for topping
  • cinnamon for topping

Instructions

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  1. In a saucepan, gently heat the milk along with the lemon peel. Bring it to a boil and then set it aside.
  2. In a medium-sized pot, melt the butter. Stir in the semolina and use a wooden spoon to mix until it becomes fragrant and lightly browned, which should take about 4 minutes. Gradually pour in the hot milk, stirring thoroughly until the mixture is well combined.
  3. Next, add the sugar and continue to stir until the mixture thickens. Remove it from the heat and set it aside, occasionally stirring to prevent a skin from forming on top. Allow the custard to cool slightly.
  4. In a mixing bowl, beat the eggs, egg yolks, and vanilla. Add this mixture gradually to the pot, stirring thoroughly to ensure everything is well incorporated. Remove the lemon rind, cover the mixture with plastic wrap, and set it aside for later use.
  5. Preheat your oven to 375°F (190°C).
  6. Lightly brush a deep baking pan (15x10x2 inches), either glass or ceramic, with the melted butter. Place 8 sheets of filo dough at the bottom of the pan, making sure to brush each sheet generously with melted butter.
  7. Add the custard filling on top. Fold any excess filo that overlaps the pan inward and over the custard. Trim the remaining filo sheets to fit the pan's size using scissors. Cover the custard with these trimmed filo sheets, brushing each one with butter.
  8. Carefully score the top layers to create squares measuring about 2 inches by 2 inches, resulting in a total of 16 pieces. This will make it easier to cut and serve later. Lightly brush the top with butter and bake for approximately 30 minutes or until the top turns golden brown.
  9. Once out of the oven, sprinkle the hot dessert with Confectioner’s sugar and cinnamon. Allow it to cool for at least 10 minutes before serving. Enjoy!

Notes