Bougatsa Recipe

In a medium saucepan, combine the milk and 1 tablespoon of the granulated sugar. Warm over medium heat until it is steaming but not boiling (about 3–4 minutes).

In a separate bowl, whisk together the myzithra cheese, remaining 2 tablespoons sugar, semolina, egg yolks, vanilla extract, melted butter and the salt until smooth. The mixture will be thick; use a wooden spoon or spatula to break up any lumps of cheese.

Temper the cheese-egg mixture: slowly ladle about 1/3 of the hot milk into the cheese mixture while whisking to warm the eggs and prevent curdling. Then pour the tempered mixture back into the saucepan with the remaining milk, stirring constantly.

Cook the combined mixture over low to medium-low heat, stirring constantly, until it thickens to a custard that coats the back of a spoon (about 6–8 minutes). Do not let it boil vigorously. Once thickened, remove from heat and cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature (about 20–30 minutes).

Preheat the oven to 375°F (190°C). Position a rack in the middle of the oven.

Combine the melted butter and vegetable oil in a small bowl and keep warm. Lightly dust your work surface with the tablespoon of flour and gently unroll or lay out the phyllo sheets. Keep the stack covered with a damp kitchen towel to prevent drying.

Brush a 9x13-inch (or similarly sized) baking pan with some of the butter mixture. Place one sheet of phyllo in the pan, letting edges hang over the sides slightly. Brush the top lightly with the butter mixture. Repeat layering 4 more sheets (for a bottom layer of about 5 sheets), brushing each sheet lightly. Reserve remaining phyllo sheets for the top.

When the filling has cooled to room temperature, give it a quick stir to loosen. Spoon the custard evenly over the layered phyllo in the pan and smooth the surface with a spatula.

Lay remaining phyllo sheets over the custard one at a time, brushing each sheet with the butter mixture as you go. Use about 4–5 sheets for the top (so total sheets ≈ 9–10). Fold any excess overhang inward or trim to fit, brushing the top surface generously with the butter mixture.

Using a sharp knife, score the top layers into diamond or square shapes down to (but not cutting through) the bottom phyllo. This will make cutting easier after baking and allow steam to escape.

Bake in the preheated oven for 30–38 minutes, or until the phyllo is deeply golden brown and crisp and the filling is set. If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.

Remove from oven and allow bougatsa to cool for 10–15 minutes in the pan. This helps the custard finish setting and makes slicing cleaner.

While the bougatsa cools slightly, combine the confectioners' sugar, granulated sugar and ground cinnamon on a small plate or bowl. Adjust cinnamon to taste (start with 1 tsp).

Once slightly cooled but still warm, dust the surface generously with the cinnamon-sugar mixture using a fine sieve or small sifter. Make sure each cut portion will get a good dusting.

Use the scored lines to cut bougatsa into serving pieces. Serve warm. Bougatsa is traditionally eaten slightly warm; reheat gently if serving later (oven at 325°F/160°C for 8–10 minutes).

Leftovers can be refrigerated for up to 3 days; re-crisp in a 350°F (175°C) oven for 8–12 minutes before serving.