DessertsDifficulty: medium
Bougatsa (Greek Custard Phyllo Pie)
Thessaloniki's breakfast icon: crackly phyllo over warm semolina custard, under a snowfall of sugar and cinnamon.
25
Prep Time
45
Cook Time
8
Servings
Ingredients
Instructions
Keeps your screen awake while you cook.
ℹ️ More infoℹ️ Less info
Cooking with your phone on the counter and the screen keeps locking? Turn on Cook Mode and your screen stays awake while this page is open — read the next step without unlocking anything, even with messy hands. It switches off by itself when you leave the page.
1Make the custard: heat the milk with sugar, whisk in semolina and yolks, cook stirring until thick; finish with butter and vanilla.
2Butter a tray and line with 4 phyllo sheets, buttering each and letting the edges overhang.
3Pour in the custard, fold the overhang over, and cover with 4 more buttered sheets, scruffling the top loosely.
4Bake at 180°C for 40-45 minutes until deep golden. Dust heavily with sugar and cinnamon; cut in squares.
Chef's Tip
- Semolina, not starch, sets the custard: sliceable when cool, loosening when warm.
More tips ↓Show less ↑
- Scrunch the top phyllo loosely — the crinkles catch butter and bake into crisp peaks.
- Dust with sugar and cinnamon while hot so it clings.
© Mediterranean Flavors — themediterraneanflavors.com
Get one Mediterranean recipe in your inbox every week
Free. No spam. Unsubscribe anytime.