Bougatsa or sweet semolina pie is one of my favorite specialties found at Greek bakeries. With its warm vanilla flavored semolina custard filling, flaky buttery crust, and sprinkles of confectioners sugar and cinnamon, it’s comforting yet delicate and makes for a great dish to enjoy with family and friends over breakfast or brunch. Bougatsa is best served warm and leftovers can be stored in the refrigerator for up to a week. Simply hold the confectioners sugar and cinnamon from any portions you plan to store in the refrigerator. When ready, reheat the sweet semolina pie in a 350 degree oven for 5-8 minutes, sprinkle with confectioners sugar, cinnamon, and serve.
Ingredients
- 6 cups milk
- 1.5 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1.5 cups semolina
- Zest from 1 lemon
- 8 ounces country style phyllo dough (slightly thicker than traditional phyllo dough)
- 8 ounces melted unsalted butter
- Confectioners sugar
- Cinnamon powder
Preparation
- Combine the milk and sugar and heat over medium heat until the milk begins to steam (do not bring to a boil)
- While the milk is warming, whisk together the eggs and vanilla in a medium size mixing bowl
- Once the milk is steaming, turn off the stove and slowly add the milk to the eggs one ladle at a time, whisking continuously. Slowly adding the milk, or “tempering” the eggs will prevent them from scrambling
- Once fully combined, pour the liquid into the sauce pan, add the semolina, lemon zest, and cook over medium heat stirring constantly for 8 to 10 minutes. As the semolina cooks, the liquid will thicken into a custard
- Set the custard aside
- Place the first sheet of phyllo dough on a large buttered baking pan. Generously brush the top of the dough with melted butter (don’t skimp on the butter!). Repeat the process using half of the phyllo sheets
- Add the custard to the pan and spread evenly
- Cover the custard with the remaining phyllo, repeating the same buttering and layering process
- Fold over any edges, generously brush the top layer of phyllo with melted butter, and using a sharp knife, cut serving size portions into the pie
- Bake in a preheated oven at 350 degrees for 35 minutes or until golden brown
- Sprinkle with powdered sugar and cinnamon and serve
2 Comments
Margie
October 1, 2022 at 7:09 pm
Where do you buy country style phyllo dough?
Ashley Korizis
October 3, 2022 at 7:15 am
Hi Margie. Great question! I usually have to purchase country style phyllo from Mediterranean or Greek specialty shops. While many grocery stores carry phyllo, they offer the thinner version. In a pinch, you can use the thinner kind. The texture of the Bougatsa crust will be slightly different but the flavors will be just as tasty. Happy baking!