Greek Custard Filo Delight (Print Version)
# Ingredients:
→ Custard Filling
01 -
2 big eggs
02 -
1/4 cup butter
03 -
1/4 cup sugar
04 -
1 3/4 cups milk
05 -
1/4 cup fine semolina
06 -
1/2 teaspoon vanilla extract
→ Pastry
07 -
7 sheets filo pastry (roughly 1/3 package)
08 -
1/2 cup melted butter
→ Garnish
09 -
Icing sugar for sprinkling
10 -
Ground cinnamon for topping
# Instructions:
01 -
Beat the eggs in a small bowl and put them aside for later.
02 -
Put 1/4 cup butter and sugar in a medium pot over medium heat. Stir until butter melts, then mix in milk, semolina, and vanilla extract. Turn heat down to medium-low and keep stirring until milk warms up but doesn't boil. Gradually pour in eggs while constantly stirring. Keep mixing until mixture gets thick, around 4-5 minutes. Take off heat and let it cool down.
03 -
Get your oven hot at 180°C (350°F).
04 -
Coat a 20x20cm (8x8 inch) baking dish thoroughly with melted butter. Place a filo sheet in the dish, letting extra hang over the edges. Brush butter on it and lay another sheet on top, again with edges hanging over. Do this until you've used 5 sheets.
05 -
Dump the cooled custard into the dish and carefully fold the hanging filo edges over the custard. Brush butter on these folded parts.
06 -
Put another filo sheet on top, bunching it up so it fits nicely in the square dish. Brush with butter and add one more scrunched filo sheet, making sure to coat it well with butter.
07 -
Stick the bougatsa in the oven for about 40 minutes until it's nicely golden brown all over.
08 -
Let it sit for 10 minutes before covering it with lots of icing sugar and cinnamon. Cut it up and enjoy!
# Notes:
01 -
Bougatsa is a classic Greek treat made with creamy semolina filling wrapped in flaky filo layers.
02 -
Always keep unused filo sheets under a wet towel while working so they don't dry out and crack.