World Flavors Cookbook

Bougatsa

Northern Greece's beloved breakfast pastry — layers of phyllo filled with warm semolina custard, dusted with icing sugar and cinnamon.

Cuisine: Greece

Ingredients

• 10 sheets phyllo
• 100g butter, melted
• For custard: 1L milk, 100g sugar, 100g semolina, 3 eggs, vanilla
• Icing sugar and cinnamon to serve

Instructions

1. Make custard: heat milk and sugar until steaming.
2. Whisk in semolina gradually. Stir until very thick (5-10 minutes).
3. Off heat, add beaten eggs and vanilla.
4. Brush a baking tin with butter. Layer 5 phyllo sheets, brushing each.
5. Spread warm custard evenly.
6. Cover with remaining phyllo, brushing each sheet.
7. Bake at 190C for 25-30 minutes until golden.
8. Dust immediately with icing sugar and cinnamon. Serve hot.