Bougatsa (Μπουγάτσα)

• Prep time: 20 mins

• Cook time: 35 mins

• Total time: 55 mins

• Servings: 8 slices

• Country of origin: Greece

• Description: Crisp layers of paper-thin phyllo wrapped around a sweet, creamy semolina custard filling.

• Presentation: Cut into squares, dusted heavily with powdered sugar and ground cinnamon, served warm.

• Ingredients:

  • 12 sheets phyllo dough

  • 1/2 cup unsalted butter, melted

  • 3 cups whole milk

  • 1/2 cup fine semolina

  • 1/2 cup sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • Powdered sugar and ground cinnamon (for dusting)

• Step-by-step directions:

  • Heat milk and sugar in a saucepan; whisk in semolina until custard thickens. Remove from heat and stir in vanilla and beaten eggs.

  • Layer 6 phyllo sheets in a baking pan, brushing each with melted butter.

  • Pour custard into phyllo shell.

  • Top with remaining 6 phyllo sheets, brushing each with butter and folding edges over to seal.

  • Bake at 375°F (190°C) for 35 minutes until phyllo is golden brown and crisp.

  • Dust liberally with powdered sugar and cinnamon before serving warm.

• Optional variations: Make individual folded envelopes instead of one large tray cake.

• Cooking tips: Serve immediately after baking while phyllo stays ultra-crisp.

• Nutrition facts:

  • Calories: 330 kcal

  • Fat: 15g

  • Carbohydrates: 42g

  • Protein: 6g