Greek · PANTRYHOP RECIPE
Bougatsa with Custard Filling
50 minutes · 6 servings · vegetarian
Bougatsa is a beloved Greek pastry; this home version keeps the familiar custard filling and uses store-bought phyllo.
Ingredients
Check you have the quantities below.
- 8 sheets phyllo pastry, thawed
- 3 cups milk
- 1/3 cup semolina
- 1/3 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup butter, melted
- 2 tbsp powdered sugar
- 1 tsp ground cinnamon
Let’s make it
- Heat oven to 375 F / 190 C. Grease a baking dish.
- Warm milk, semolina, and sugar in a saucepan, stirring until thick. Off the heat, whisk in eggs and vanilla.
- Layer half the phyllo in the dish, brushing each sheet with butter. Add custard, then top with the remaining phyllo, brushing with butter.
- Bake 25 to 30 minutes until deep golden. Cool 10 minutes.
- Dust with powdered sugar and cinnamon, then slice and serve.
Let kids dust the top with sugar and cinnamon after baking.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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