Bougatsa (Greek Custard Pie)
Bougatsa (Greek Custard Pie)
Ingredients
For the Custard
- 4 cups whole milk
- 1/2 cup fine semolina
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cold, cubed
For the Assembly
- 1 pound phyllo dough, thawed according to package directions
- 1 cup unsalted butter, melted
For Serving
- 1/4 cup powdered sugar, for dusting, or as needed
Instructions
- 1
In a medium saucepan, combine the whole milk, fine semolina, granulated sugar, and vanilla extract. Whisk well to combine.
⏱️ 2 min
- 2
Place the saucepan over medium heat. Whisk continuously, ensuring the mixture doesn't stick to the bottom, until the mixture thickens into a creamy custard, about 8-10 minutes.
⏱️ 10 min
- 3
Remove the custard from the heat. Add the cold, cubed unsalted butter to the hot custard. Whisk vigorously until the butter is fully incorporated and the custard is smooth and glossy.
⏱️ 3 min
- 4
Pour the finished custard into a clean metal bowl. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Allow the custard to cool completely at room temperature, which will take at least 1 hour.
⏱️ 60 min
- 5
Preheat your oven to 350°F (175°C). Generously brush a 9x13 inch rectangular baking pan with some of the melted butter.
⏱️ 5 min•🌡️ 350
- 6
Carefully unroll the phyllo dough. Lay the first sheet of phyllo dough into the prepared pan, allowing it to overhang the sides. Brush the phyllo sheet generously with melted butter.
⏱️ 3 min
- 7
Continue layering 8-10 more sheets of phyllo dough, brushing each layer generously with melted butter. Ensure that some phyllo continues to hang over the sides of the pan.
⏱️ 5 min
- 8
Carefully spread the completely cooled custard evenly over the layered phyllo in the pan.
⏱️ 2 min
- 9
Fold the overhanging phyllo sheets from the sides of the pan over the custard, covering it. Brush these folded layers with melted butter.
⏱️ 3 min
- 10
Place an additional 4-5 sheets of phyllo dough on top of the folded layers, covering the entire pie. Crinkle some of these top layers for texture. Brush the top layer generously with melted butter.
⏱️ 4 min
- 11
Bake the bougatsa in the preheated oven for 30-35 minutes, or until golden brown and puffed.
⏱️ 35 min•🌡️ 350
- 12
Once baked, remove from the oven. Gently press down on the top of the bougatsa with a spatula or flat object to compact it slightly.
⏱️ 1 min
- 13
Carefully invert the bougatsa onto a wooden cutting board or serving platter. Allow to cool for 5-10 minutes before cutting.
⏱️ 10 min
- 14
Cut the bougatsa into individual squares using a sharp knife. Dust generously with powdered sugar before serving warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bougatsa (Greek Custard Pie)
For the Custard
- 4 cups whole milk
- 1/2 cup fine semolina
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cold, cubed
For the Assembly
- 1 pound phyllo dough, thawed according to package directions
- 1 cup unsalted butter, melted
For Serving
- 1/4 cup powdered sugar, for dusting, or as needed
Instructions
- 1
In a medium saucepan, combine the whole milk, fine semolina, granulated sugar, and vanilla extract. Whisk well to combine.
⏱️ 2 min - 2
Place the saucepan over medium heat. Whisk continuously, ensuring the mixture doesn't stick to the bottom, until the mixture thickens into a creamy custard, about 8-10 minutes.
⏱️ 10 min - 3
Remove the custard from the heat. Add the cold, cubed unsalted butter to the hot custard. Whisk vigorously until the butter is fully incorporated and the custard is smooth and glossy.
⏱️ 3 min - 4
Pour the finished custard into a clean metal bowl. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Allow the custard to cool completely at room temperature, which will take at least 1 hour.
⏱️ 60 min - 5
Preheat your oven to 350°F (175°C). Generously brush a 9x13 inch rectangular baking pan with some of the melted butter.
⏱️ 5 min•🌡️ 350 - 6
Carefully unroll the phyllo dough. Lay the first sheet of phyllo dough into the prepared pan, allowing it to overhang the sides. Brush the phyllo sheet generously with melted butter.
⏱️ 3 min - 7
Continue layering 8-10 more sheets of phyllo dough, brushing each layer generously with melted butter. Ensure that some phyllo continues to hang over the sides of the pan.
⏱️ 5 min - 8
Carefully spread the completely cooled custard evenly over the layered phyllo in the pan.
⏱️ 2 min - 9
Fold the overhanging phyllo sheets from the sides of the pan over the custard, covering it. Brush these folded layers with melted butter.
⏱️ 3 min - 10
Place an additional 4-5 sheets of phyllo dough on top of the folded layers, covering the entire pie. Crinkle some of these top layers for texture. Brush the top layer generously with melted butter.
⏱️ 4 min - 11
Bake the bougatsa in the preheated oven for 30-35 minutes, or until golden brown and puffed.
⏱️ 35 min•🌡️ 350 - 12
Once baked, remove from the oven. Gently press down on the top of the bougatsa with a spatula or flat object to compact it slightly.
⏱️ 1 min - 13
Carefully invert the bougatsa onto a wooden cutting board or serving platter. Allow to cool for 5-10 minutes before cutting.
⏱️ 10 min - 14
Cut the bougatsa into individual squares using a sharp knife. Dust generously with powdered sugar before serving warm.
⏱️ 2 min