Greek Bougatsa
This recipe creates classic Greek bougatsa, a delightful dessert made with layers of flaky, buttered phyllo pastry encasing a rich, smooth milk custard. Baked to a golden crisp, it's traditionally served warm, finished with a generous dusting of cinnamon and icing sugar for a sweet and aromatic treat.
Equipment
- 1 Saucepan For making the custard
- 1 Whisk For the custard
- 1 Mixing Bowl For whisking eggs
- 1 Baking Dish or Pan Appropriate size for the recipe
- 1 Pastry Brush For brushing phyllo with butter
Ingredients
Main
- 1 Kg milk
- 12-12 phyllo sheets 1 pack
- 1 1/4 cup sugar
- 4 eggs
- Butter for brushing
- 1/4 teaspoon of vanilla extract
- Cinnamon & Icing sugar for sprinkling
Instructions
- Heat milk and sugar in a saucepan over medium heat until warm and the sugar is dissolved. Stir in vanilla extract.
- In a separate bowl, whisk the eggs until slightly frothy. Slowly pour a ladleful of the warm milk mixture into the eggs while whisking continuously to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a whisk or wooden spoon, until the custard thickens enough to coat the back of a spoon.
- Remove the custard from the heat and let it cool slightly while you prepare the phyllo.
- Preheat your oven to the recommended temperature (if not specified, typically around 350°F/175°C) and butter a baking dish.
- Lay half of the phyllo sheets in the prepared baking dish, brushing each individual sheet generously with melted butter before adding the next layer.
- Pour the slightly cooled custard filling evenly over the layers of buttered phyllo in the dish.
- Layer the remaining phyllo sheets on top of the custard, brushing each sheet thoroughly with melted butter as you did with the bottom layers. Tuck in the edges neatly.
- Lightly score the top layer of phyllo into serving portions using a sharp knife (do not cut all the way through).
- Bake in the preheated oven until the top is golden brown and crisp. Allow to cool in the pan for a few minutes before dusting heavily with cinnamon and icing sugar. Serve warm.
Notes
Handle phyllo sheets carefully; they dry out quickly. Keep them covered with a damp cloth while working. Brush each layer generously with melted butter for maximum crispness. When making the custard, whisk the eggs well and temper them by slowly adding hot milk mixture while whisking constantly to prevent scrambling. Cook the custard over medium-low heat, stirring non-stop, until it thickens but is still smooth. Don't overbake the bougatsa; the top should be golden brown and the custard set but still slightly yielding. Serve warm, dusted liberally with a mix of cinnamon and icing sugar. Clarified butter can yield even crispier phyllo layers.