Greek Custard Pie (Bougatsa)
Greek Custard Pie (Bougatsa) is a classic Greek treat made with layers of buttery phyllo wrapped around a creamy semolina custard, dusted with powdered sugar and cinnamon. Crispy on the outside and silky on the inside.
Ingredients
- 6 phyllo sheets
- 4 ½ cups fresh milk room temp
- 1 ¼ cup sugar
- 1 cup semolina
- 12 tbsp butter + 3 extra butter
- 1½ tbsp vanilla extract
- 1 pinch of salt optional
- cinnamon powder
- icing sugar
Instructions
- Start by taking the phyllo dough out of the freezer. Let it thaw completely according to the package instructions. Preheat the oven to 180°C (350°F).
- In a large saucepan, add the milk, sugar, semolina, and salt over low to medium heat. Stir continuously until the mixture thickens into a smooth, velvety cream. Once it has thickened, remove it from the heat, add the vanilla and the butter. Stir until the butter has completely melted.
- Cover it with a lid that prevents the surface of the cream from forming a layer of skin. Set aside.
- Butter a baking dish about 35x25 cm or slightly larger. Layer 3 sheets of phyllo dough in the pan. Brush each sheet generously with the melted butter. Pour in the custard filling and spread it evenly into a thick layer. Fold in the excess phyllo hanging over the edges inward and cover the cream.
- Cover the pie with the last 3 sheets of phyllo sheets. Slightly crinkled, brushing each one with melted butter. For the top layers, don’t brush them, just drizzle a little butter over them so they bake up light and crispy without sticking together.
- Bake in the oven for 40 minutes or until flaky and golden brown. Sprinkle cinnamon and icing sugar and serve.