Lemon Bougatsa, Semolina Custard, Rhubarb & Strawberries Recipe

Warm the milk

In a medium saucepan, heat 4 cups whole milk over medium-low heat until it is warm but not boiling (small bubbles forming at the edges), about 5–7 minutes. Stir occasionally to prevent a skin from forming.

Mix dry thickeners

While the milk warms, whisk together 3 tablespoons granulated sugar, 3 tablespoons fine semolina and 1 tablespoon cornstarch in a small bowl until evenly combined.

Temper egg yolks

In a separate bowl, lightly whisk 3 large egg yolks. Add a ladle (about 1/4 cup) of the warm milk to the yolks while whisking constantly to temper them so they don't scramble.

Cook the custard

Slowly pour the tempered yolks back into the warm milk while whisking. Add the semolina/cornstarch mixture into the saucepan in a steady stream, whisking constantly. Continue to cook over medium-low heat, whisking continuously until the mixture thickens to a thick pudding-like consistency, about 6–8 minutes. Do not let it boil vigorously; reduce heat if necessary.

Finish and cool

Once thick, remove from heat and whisk in 2 tablespoons unsalted butter, 1 tablespoon finely grated lemon zest, 1 teaspoon vanilla extract and 1 teaspoon fine sea salt. Taste and adjust salt/sugar if desired. Transfer the custard to a shallow bowl, cover surface with plastic wrap to prevent skin formation, and chill until firm enough to handle, at least 1 hour (can refrigerate up to 24 hours).

Combine fruit and sugar

In a small saucepan combine 2 cups chopped rhubarb, 1 cup quartered strawberries, 1/4 cup granulated sugar, 2 tablespoons water and 1 tablespoon lemon juice.

Cook down

Bring to a gentle simmer over medium heat, stirring occasionally. Cook until the rhubarb is tender but still holds some texture and the strawberries have softened, about 6–8 minutes. If the mixture becomes too dry, add a tablespoon of water. Stir in 1/2 teaspoon lemon zest near the end for brightness.

Cool the compote

Remove from heat and let the compote cool to room temperature. It will thicken slightly as it cools. Taste and adjust sweetness with additional sugar if desired.

Prepare pan and phyllo

Preheat oven to 375°F (190°C). Lightly brush a 9x13-inch baking pan (or equivalent) with melted butter. Unroll thawed phyllo sheets and keep them covered with a damp kitchen towel to prevent drying.

Layer phyllo and butter

Place one phyllo sheet in the pan, letting edges overhang if using a smaller pan, and brush lightly with melted butter. Repeat layering 5 phyllo sheets, brushing each with butter. Ensure even coverage but not puddles of butter.

Add custard and compote

Remove the plastic from the chilled semolina custard and give it a quick whisk to smooth. Spoon the custard into the pan in an even layer (about two-thirds of the custard if making individual portions; if making a single tray, use all the custard evenly). Then dollop the cooled rhubarb-strawberry compote over the custard in spoonfuls and gently swirl once or twice with a spatula to create streaks—do not fully mix.

Top with remaining phyllo

Place the remaining 4–5 phyllo sheets over the filling, brushing each sheet lightly with butter as before. Tuck the overhanging edges into the sides of the pan to create a neat border. Lightly brush the top sheet with butter and score the top lightly with a sharp knife into square or diamond portions (cutting halfway through the top layers) so the pastry will be easier to portion after baking.

Bake

Bake in the preheated 375°F (190°C) oven 25–30 minutes, or until the phyllo is golden brown and crisp. Keep an eye on edges; if they brown too quickly, tent loosely with foil for the last 5–10 minutes.

Finish and dust

Remove from oven and let cool 10–15 minutes in the pan. Dust the top with 2 tablespoons powdered sugar mixed with 1/2 teaspoon ground cinnamon (optional) or just powdered sugar. For an extra bright touch, garnish with a few lemon curls or small lemon segments and an extra spoonful of chilled compote on each portion.