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Bougatsa
Thessaloniki Custard Pie
A beloved Northern Greek breakfast pastry from Thessaloniki, featuring layers of crisp phyllo dough encasing a rich, creamy semolina custard. Best enjoyed warm and dusted with cinnamon and powdered sugar.
๐ง ์ฌ๋ฃ
- 8 sheets Phyllo dough(Thawed according to package instructions. Keep covered with a damp cloth to prevent drying.)
- 750 ml Whole milk(Room temperature is ideal for custard.)
- 100 g Fine semolina(Ensure it's fine semolina, not coarse.)
- 150 g Granulated sugar(For the custard.)
- 100 g Unsalted butter(Melted, for brushing the phyllo layers. Plus extra for greasing the baking dish.)
- for dusting Powdered sugar(Optional, but traditional.)
- for dusting Ground cinnamon(Essential for the classic flavor.)
- 1 teaspoon Vanilla extract(Optional, for added flavor to the custard.)
- 2 large Egg yolks(Optional, for a richer custard. Whisked lightly.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the semolina custard: In a medium saucepan, whisk together the milk, granulated sugar, and semolina until smooth. If using, whisk in the egg yolks and vanilla extract. Place the saucepan over medium heat.
โฑ๏ธ 5 minutes - 2
Cook the custard, stirring constantly with a whisk or wooden spoon, until it thickens considerably to a pudding-like consistency. This should take about 10-15 minutes. Be sure to scrape the bottom and sides of the pan to prevent scorching. Once thickened, remove from heat.
โฑ๏ธ 10-15 minutes - 3
Transfer the hot custard to a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool slightly while you prepare the phyllo, about 15-20 minutes. It should still be warm but not piping hot.
โฑ๏ธ 15-20 minutes - 4
Preheat your oven to 180ยฐC (350ยฐF). Lightly grease a rectangular baking dish (approximately 23x33 cm or 9x13 inches) with some of the melted butter.
- 5
Assemble the bougatsa: Lay one sheet of phyllo dough in the prepared baking dish, letting the excess hang over the sides. Brush generously with melted butter. Repeat with 3 more sheets of phyllo, buttering each layer well. This creates the bottom crust.
โฑ๏ธ 5 minutes - 6
Spread the slightly cooled custard evenly over the phyllo base. Smooth the top with a spatula.
โฑ๏ธ 2 minutes - 7
Layer the remaining 4 sheets of phyllo dough on top of the custard, again brushing each sheet generously with melted butter. Fold the overhanging phyllo edges inwards to create a neat border, tucking them around the edges of the custard.
โฑ๏ธ 5 minutes - 8
Brush the top layer of phyllo generously with the remaining melted butter. You can score the top layer into serving portions at this stage if desired, making it easier to cut later.
โฑ๏ธ 1 minute - 9
Bake in the preheated oven for 35-40 minutes, or until the top is deeply golden brown and the phyllo is crisp and puffed. The aroma should be rich and buttery.
โฑ๏ธ 35-40 minutes - 10
Remove from the oven and let it cool for at least 10-15 minutes before cutting into portions. This allows the custard to set further. Generously dust the top with powdered sugar and ground cinnamon just before serving.
โฑ๏ธ 10-15 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the crispiest bougatsa, ensure each phyllo layer is well-brushed with butter.
- โThessaloniki is famous for its bougatsa, often enjoyed for breakfast with a strong Greek coffee.
- โBest eaten warm, shortly after baking, for the ultimate texture contrast between crisp phyllo and creamy custard.
- โIf you find phyllo difficult to work with, you can use store-bought puff pastry sheets as a quicker alternative, though the texture will differ.
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- Savory Bougatsa: Omit sugar from the custard and add crumbled feta cheese and herbs (like mint or dill) instead. This is a popular variation in other parts of Greece.
- Meat Bougatsa: A less common but traditional variation, often made with ground meat seasoned with onions and spices.