Buy Phyllo here: https://amzn.to/2WXttxo
Get this recipe on my website: https://www.dimitrasdishes.com/recipes/bougatsa-thessalonikis
Serves 4:
4-6 thick (#10) phyllo pastry sheets, thawed and at room temperature
¼ pound (or more) unsalted butter, melted
For the Custard:
• 2 ¼ cups whole milk
• 1/3 cup granulated sugar
• ¼ cup fine semolina flour
• 1 tablespoon corn starch’
• Pinch of salt
• 1 whole egg
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter
Garnish: confectioner’s sugar and ground cinnamon
Preheat the oven to 350 °F, 180 °C.
Begin by making the custard. Combine the milk, salt, semolina, sugar, and corn starch in a saucepan. Cook over medium- heat while stirring constantly until it thickens and coats the back of a spoon. Remove from heat.
Combine the egg and egg yolk in a small mixing bowl and whisk together. Temper the eggs by whisking in one cup of the hot custard mixture. Whisk well.
Add the egg mixture to the custard in the pot and whisk well until smooth.
Add the butter and vanilla extract and whisk to combine.
Brush an 8 -inch by 8 -inch baking dish with melted butter. Place one layer of phyllo on the bottom of the pan allowing the excess phyllo to hang over the side of baking dish (if you were looking at the dish as a clock, the phyllo will hang out at the 6:00 position) Drizzle with butter.
Place another layer of phyllo (9:00 position) in the dish and drizzle with butter. Place the third phyllo sheet on top (at the 12:00 position) and drizzle with butter.
Place the last sheet on top (at the 3:00) position.
Pour the custard in the center of the sheets and spread.
Cover the custard with the phyllo that is hanging from the pan and drizzle butter between each layer.
Optional: If you like a nice thick top crust layer, add 1 more sheet of phyllo on top and tuck the excess of the phyllo into the pan. Brush with butter.
Scour 4 slices into the top of the pie.
Bake for 35 minutes or until golden.
Garnish with a heavy dusting of confectioner’s sugar and some ground cinnamon.
Allow the pastry to sit at room temperature at least 25 minutes before serving so that the custard can set.
Enjoy!
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36 Comments
Oh.. here goes the diet !!! Yummy 😘😘
Hi Dimitra, I have a box of Phyllo in my fridge but I don't see any number on it. I'm awful when it comes to Phyllo and how many sheets to use. I need to use it so your recipe came at the perfect time! Thank you for sharing it looks really yummy! I can never wait for my recipes to cool I always need to try some. 🙂
hi Mrs dimitra, you got to see this video of akis petretzikis from thessaloniki: https://www.youtube.com/watch?v=vQUaLlLJV0c
Just a thought..
The people in the northern Hellenic city of Thessaloniki are making "bougatsa" for hundreds and hundreds of years, before they had access to cornstarch, so there has to be something else that they used making this pastry…
Great job DIMITRA. Love it.And you made it look so easy. Love it
I enjoy your broadcast. Pamela in Detroit Michigan
Today I learned something… didn't know there's numbers for the filo Dough …well, looks delicious… and easy?!?! 🙂
What can you use instead of butter?
Yummy- waiting on your lamb chops
I'd like to make this for a church coffee hour. What are the amounts for a 9 by 12 pan?
Γρήγορη εύκολη και νόστιμη σε ευχαριστούμε
Very tasty dessert Dimitra!! I enriched my version with saffron. It altered the flavor completely but I think it still was worth a try. Thank you 😊.
Have been waiting for this❤️❤️❤️😊😘Thank you!!!!Dimitra . Delicious
Thank you for the information about the filo numbers. I'm too impatient to use filo often because of the many layers but this looks doable for me. There is a great middle eastern store available to me but it is across town and I don't go too often, just when I need good feta. I'll have to look for the number 10 the next time I go.
I made it 2 times now absolutely loved it and was lucky enough to find a thicker phyllo in Canada we only have one kind of phyllo but I went to a European store and they got some in your recipes have all been good the few that I have tried so thanks your great
Hello Dimitra Great recipe, looks so delicious Thank You for sharing:)
I made this today and it was fantastic! It was so easy and quick but also so tasty! Thank you Dimitra for your amazing recipes!
Nobody’s got time for that 😜…love it! Drooling 😋
Where can I read the ingredients?!?? I don't have the cup 🙁
I love Greek food and Greek women both Greek food and Greek women are the best
I just tried bougatsa for the first time this weekend. Might be even more of a favorite than galaktaboureko. Thanks for the great recipe!!
Very easy to make and very tasty. What I am tempted to do next time is to mix some cinnamon into the custard mix or sprinkle it on top of it instead of the filo. Also, call me completely crazy but I suspect some dried, unsweetened cherries would be very good in the custard.
Yummy 👍😀
I did this today for the first time and my family love it. Thank you!
When I made this the custard sperated why ?
Very good receipethankyoun
That looks really good. The filo link for Amazon shows it is no longer available. If you can't find filo but you can find puff pastry would that work?
How do you know when to get different thickness of phyllo. I grasp it is thicker at one end and thinner as you use lower numbers. But what in the recipe would indicate you need thicker sheets or thinner sheets?
Do you need to add extra butter on the thicker phyllo?
I made it, it is really good 💗
Hi Dimitra, just wanted to say i made your version of Bougatsa today, was just beautiful. Very simple and tasty. Greetings from Australia.
Hi Dimitra, Can I used canned custard instead of making the custard? Would you recommend I add anything extra to get the same consistency/taste etc
Efkaristo ( faleminderit) per gatimet e tua te mrekullushme .
Yummy , easy to make
Can you please show how to do a chocolate version of this?
Can you use half and half or even heavy whipping cream instead of milk?