Easy Bougatsa Custard Pie
Easy Bougatsa Custard Pie
Ingredients
For Assembly
- 1 pound phyllo dough, thawed according to package directions
- 1/2 cup unsalted butter, melted, or neutral oil for vegan
For Serving
- 1/4 cup powdered sugar, as needed, for dusting
Instructions
- 1
To prepare the custard, combine the milk, fine semolina, and granulated sugar in a medium saucepan. Whisk continuously over medium heat until the mixture thickens into a creamy custard consistency, about 8-10 minutes. Do not boil.
⏱️ 10 min
- 2
Pour the hot custard into a metal bowl. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Let it cool completely at room temperature, about 30 minutes.
⏱️ 30 min
- 3
Preheat your oven to 375°F (190°C). Grease a 9x13 inch rectangular baking pan thoroughly with some of the melted butter or oil using a pastry brush.
⏱️ 5 min•🌡️ 375
- 4
Carefully lay one sheet of phyllo dough into the prepared pan, allowing it to extend over the edges. Brush lightly with melted butter. Repeat this process with 5-6 more sheets of phyllo, overlapping them slightly and brushing each layer with butter, ensuring the bottom and sides of the pan are well covered with overhanging phyllo.
⏱️ 5 min
- 5
Evenly spread the cooled custard over the phyllo dough in the pan using a spatula.
⏱️ 2 min - 6
Fold the overhanging phyllo dough sheets over the custard, covering it completely. Brush the top of these folded sheets with more melted butter.
⏱️ 3 min
- 7
Lay 2-3 more sheets of phyllo on top, brushing each with melted butter, to create a crisp top layer. Ensure the entire pie is covered.
⏱️ 2 min
- 8
Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crispy.
⏱️ 25 min•🌡️ 375
- 9
Once baked, remove the pie from the oven. Carefully place a wooden cutting board or a flat serving platter on top of the baking pan and invert the pie onto the board. This ensures the crispy bottom becomes the top.
⏱️ 1 min
- 10
Allow the pie to cool slightly before cutting into desired rectangular pieces. Dust generously with powdered sugar using a sieve before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Bougatsa Custard Pie
For Assembly
- 1 pound phyllo dough, thawed according to package directions
- 1/2 cup unsalted butter, melted, or neutral oil for vegan
For Serving
- 1/4 cup powdered sugar, as needed, for dusting
Instructions
- 1
To prepare the custard, combine the milk, fine semolina, and granulated sugar in a medium saucepan. Whisk continuously over medium heat until the mixture thickens into a creamy custard consistency, about 8-10 minutes. Do not boil.
⏱️ 10 min - 2
Pour the hot custard into a metal bowl. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Let it cool completely at room temperature, about 30 minutes.
⏱️ 30 min - 3
Preheat your oven to 375°F (190°C). Grease a 9x13 inch rectangular baking pan thoroughly with some of the melted butter or oil using a pastry brush.
⏱️ 5 min•🌡️ 375 - 4
Carefully lay one sheet of phyllo dough into the prepared pan, allowing it to extend over the edges. Brush lightly with melted butter. Repeat this process with 5-6 more sheets of phyllo, overlapping them slightly and brushing each layer with butter, ensuring the bottom and sides of the pan are well covered with overhanging phyllo.
⏱️ 5 min - 5
Evenly spread the cooled custard over the phyllo dough in the pan using a spatula.
⏱️ 2 min - 6
Fold the overhanging phyllo dough sheets over the custard, covering it completely. Brush the top of these folded sheets with more melted butter.
⏱️ 3 min - 7
Lay 2-3 more sheets of phyllo on top, brushing each with melted butter, to create a crisp top layer. Ensure the entire pie is covered.
⏱️ 2 min - 8
Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crispy.
⏱️ 25 min•🌡️ 375 - 9
Once baked, remove the pie from the oven. Carefully place a wooden cutting board or a flat serving platter on top of the baking pan and invert the pie onto the board. This ensures the crispy bottom becomes the top.
⏱️ 1 min - 10
Allow the pie to cool slightly before cutting into desired rectangular pieces. Dust generously with powdered sugar using a sieve before serving.
⏱️ 2 min