Bougatsa: A Tempting Greek Pastry of Crispy Layers and Creamy Delights

Greece is famous for its rich culinary heritage, and one of its delightful treats is Bougatsa. This traditional Greek pastry charms locals and visitors with its perfect balance of crispy layers of phyllo dough and a luscious, creamy filling. Whether enjoyed as a breakfast indulgence, a delectable dessert, or a satisfying snack, Bougatsa is a special part of Greek culinary culture.

Bougatsa Recipe

Ingredients:

For the Filling:

• 2 cups milk
• 1/2 cup semolina
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• A pinch of salt
• 1/4 cup unsalted butter

For the Pastry:

• 1 package (about 16 ounces) of phyllo dough, thawed
• 1 cup unsalted butter, melted

For the Topping:

• Powdered sugar
• Ground cinnamon

Instructions:

1. Prepare the Filling:
   • In a saucepan, heat the milk over medium heat until warm but not boiling.
   • In a bowl, whisk together semolina, sugar, vanilla extract, and a pinch of salt.
   • Slowly pour the semolina mixture into the warm milk while stirring to prevent lumps.
   • Cook, stirring constantly, until it thickens and becomes creamy (about 5-7 minutes).
   • Remove from heat and stir in butter until fully melted. Let the filling cool to room temperature.
2. Prepare the Pastry:
   • Preheat the oven to 350°F (175°C).
   • Brush a baking dish (usually around 9x13 inches) with melted butter.
   • Carefully unfold the phyllo dough and cover it with a slightly damp towel to prevent drying out.
   • Place one sheet of phyllo dough in the baking dish and brush with melted butter. Repeat with 5-6 more sheets, layering and buttering each sheet.
3. Add the Filling:
   • Spread the cooled semolina filling evenly over the phyllo layers in the baking dish.
4. Layer the remaining Phyllo Dough:
   • Place another sheet of phyllo dough on top of the filling and brush with melted butter.
   • Repeat the layering process with another 5-6 phyllo sheets, buttering each sheet.
5. Bake:
   • Use a sharp knife to score the top layers of phyllo into serving portions (squares or triangles).
   • Bake in the preheated oven for about 30-35 minutes, until the top is golden brown and crispy.
6. Serve:
   • Once baked, remove it from the oven and let it cool slightly.
   • Dust the top with powdered sugar and ground cinnamon.
7. Enjoy:
   • Bougatsa is traditionally served warm as a dessert or breakfast pastry. Slice along the scored lines and serve.

Note: Remember to work quickly with the phyllo dough, as it can dry out easily. Keep it covered with a damp towel while assembling the pastry.