Bougatsa with Semolina Cream

Name: Bougatsa with Semolina Cream
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: greek
Ingredients: 800 ml whole milk; 100 g fine semolina; 120 g granulated sugar; 2 eggs; 1 tsp vanilla extract; 1 lemon lemon zest; 150 g unsalted butter, melted; 10 sheets phyllo sheets; 3 tbsp powdered sugar, for dusting; 1 tsp ground cinnamon, for dusting; 1 pinch of salt

The Thessaloniki breakfast pastry — fine semolina custard scented with vanilla and lemon zest, layered between sheets of buttered phyllo and baked into a shatter-crisp slab, dusted at the counter with cinnamon and powdered sugar.

vegetarian
nut-free
contains-dairy
contains-eggs

Ingredients

whole milk800 ml
fine semolina100 g
granulated sugar120 g
eggs2
vanilla extract1 tsp
lemon zest1 lemon
unsalted butter, melted150 g
phyllo sheets10 sheets
powdered sugar, for dusting3 tbsp
ground cinnamon, for dusting1 tsp
pinch of salt1

Steps

Make the semolina custard.
In a saucepan, whisk milk, semolina, granulated sugar, and salt until smooth. Bring to a simmer over medium heat, whisking constantly, for 6 minutes until very thick.
Whisk in vanilla and lemon zest.
Off heat, whisk in vanilla and lemon zest. Cool for 5 minutes, then beat in eggs one at a time until glossy.
Heat oven and butter baking dish.
Heat oven to 190°C. Brush a 23 x 33 cm baking dish with melted butter.
Layer phyllo sheets with butter.
Lay 5 phyllo sheets in the dish one at a time, brushing each lightly with butter, letting edges drape over the rim.
Pour semolina cream over phyllo.
Pour the semolina cream over the phyllo and smooth the top.
Top with phyllo sheets and score.
Top with the remaining 5 phyllo sheets, buttering each. Fold overhanging edges inward to seal, brush the top with butter, and score the top layers into 6 squares with a sharp knife.
Bake until deep gold and crisp.
Bake for 35 minutes until the top is deep gold and shatter-crisp.
Cool and dust with sugar and cinnamon.
Cool 10 minutes, then dust generously with sifted powdered sugar and cinnamon. Cut along the scored lines and serve warm.

Nutrition

Nutrition, per serving. 360 calories. Protein 7.5 grams, 8 percent. Carbs 45 grams, 50 percent. Fat 17 grams, 42 percent. Fiber 1 grams, sugar 22 grams, saturated fat 10 grams, sodium 180 milligrams. Estimated from ingredients.