Bougatsa

Bougatsa (Greek Semolina Custard Filo Pie)

A Thessaloniki breakfast classic: shatteringly crisp filo wrapped around a creamy semolina custard scented with lemon and vanilla, baked until golden, then dusted with cinnamon and sugar.

Prep

25 min

Cook

35 min

Total

60 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •500 ml (2 cups + 2 tbsp) whole milk
• •100 g (¾ cup + 1 tbsp) fine semolina, not coarse/rava
• •100 g (½ cup) granulated sugar
• •1 whole (1 large) egg, lightly beaten
• •20 g (1½ tbsp) unsalted butter, for the custard
• •1 tsp vanilla extract
• •1 piece lemon zest, strip from 1 lemon, removed before filling
• •10 sheets filo pastry, thawed; keep covered with a damp cloth while working
• •100 g (7 tbsp) unsalted butter, melted, for brushing the filo
• •1 tsp ground cinnamon, for dusting
• •20 g (1 tbsp + 2 tsp) powdered sugar, for dusting

Steps

1. 1 Make the custard: in a heavy saucepan, whisk the milk, semolina, sugar, and lemon zest strip together off the heat to prevent lumps, then set over medium heat. Bring to a gentle simmer, whisking constantly, until the mixture thickens to a soft pudding consistency, about 6–8 minutes.
2. 2 Off the heat, remove the lemon zest. Whisk in the 20 g butter until melted, then whisk in the beaten egg and vanilla until smooth. Press plastic wrap directly onto the surface and let cool to lukewarm, about 15 minutes.
3. 3 Heat the oven to 180°C / 350°F (fan 160°C). Brush a 33 x 23 cm (13 x 9 in) baking dish with melted butter.
4. 4 Layer the base: lay one sheet of filo in the dish, letting excess hang over the long sides. Brush with butter. Repeat with 5 sheets total, brushing each, and trimming any very long overhangs so you can fold them back over the top later.
5. 5 Spread the cooled semolina custard evenly over the base filo.
6. 6 Top and seal: lay 5 more sheets of filo on top, brushing each with butter. Fold the overhanging edges back in over the top and brush the whole surface with the remaining butter.
7. 7 Score the top lightly through the top 2–3 sheets into 8 rectangles with a sharp knife (do not cut all the way through) so it is easier to portion later and steam escapes.
8. 8 Bake on the middle rack for 30–35 minutes, until the filo is deeply golden and crisp and the filling is set (internal temperature of the custard should reach 80°C / 176°F on an instant-read thermometer).
9. 9 Cool in the pan for 10 minutes, then dust generously with powdered sugar and cinnamon. Cut along the scored lines and serve warm.