Thessaloniki is the capital of bougatsa: a tray of semolina custard baked between layers of butter-brushed phyllo, cut into squares and dusted with powdered sugar and cinnamon, sold from bakery windows to people eating it on their way to work.
The instinct behind it, custard and pastry with a strong coffee, will feel familiar to anyone who loves Portuguese pastéis.
If you’ve made the Ekmek Kataifi (recipe on the site) or Rizogalo (recipe on the site) from this site, the semolina custard base will feel familiar; it’s a workhorse in Greek desserts, and bougatsa is one of its best showcases.
Bougatsa Recipe
What you need
Ingredients
- 1 package phyllo dough (about 1 pound), thawed according to package directions
- 1/2 cup unsalted butter, melted
- 4 cups whole milk
- 1/2 cup fine semolina
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
- Ground cinnamon, for dusting
Cook along
Instructions
- Make the custard: heat the milk in a saucepan over medium heat until steaming but not boiling. Whisking constantly, sprinkle in the semolina in a slow stream. Continue cooking and whisking 5 to 8 minutes, until thickened to a porridge-like consistency.
- Remove from heat and whisk in the sugar. Let cool 5 minutes, then whisk in the eggs one at a time, followed by the vanilla and salt. Set aside to cool slightly while you prepare the phyllo.
- Preheat the oven to 375F and butter a 9×13-inch baking dish.
- Lay a sheet of phyllo in the dish, letting excess hang over the edges, and brush lightly with melted butter. Repeat with half the phyllo sheets, buttering each layer.
- Pour the custard over the phyllo base and spread evenly.
- Layer the remaining phyllo sheets on top, buttering each one, tucking or trimming the overhanging edges as you go. Brush the top generously with the remaining butter and score into squares with a sharp knife, cutting only through the top layers.
- Bake 35 to 40 minutes, until deep golden brown and crisp on top.
- Cool at least 15 minutes before cutting along the scored lines. Dust generously with powdered sugar and cinnamon just before serving.
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