Bougatsa Recipe

Prepare baking pan and butter

Preheat the oven to 190°C (375°F). Lightly butter a 9x13 inch (23x33 cm) baking dish or line with parchment. Melt 100 g unsalted butter gently in a small saucepan or microwave until fully liquid. Stir in 1 tablespoon neutral oil to keep the phyllo crisp and to help prevent burning. Set the butter mixture aside but keep warm.

Work with phyllo sheets: keep the phyllo covered under a damp kitchen towel to prevent drying. Lay one sheet in the prepared pan allowing excess to drape over edges. Brush it lightly with the melted butter mixture. Repeat layering and brushing with 5–6 sheets so you have a sturdy bottom and sides (reserve 2 sheets for top layering).

Warm milk and dissolve semolina

In a medium saucepan, combine 900 ml whole milk and 120 g sugar. Warm the milk over medium heat until it is hot but not boiling (small bubbles at the edge). Whisk in 150 g fine semolina gradually to avoid lumps. Continue to cook, whisking constantly, until the mixture thickens noticeably (about 6–8 minutes). It should be a thick porridge-like consistency.

Temper eggs and finish custard

In a separate bowl, whisk 3 large eggs lightly. Temper the eggs by adding about 1/3 cup (80 ml) of the hot semolina mixture into the eggs while whisking constantly. Then pour the tempered eggs back into the saucepan with the semolina over low heat. Stir continuously for 1–2 minutes more until fully incorporated and very thick. Remove from heat and stir in 30 g butter, 1 tsp vanilla extract, 1 tsp fine sea salt, and 1 tablespoon orange zest (if using). Allow the custard to cool slightly (5–10 minutes) so it is thick but still spreadable.

Assemble custard into phyllo-lined pan: Pour the warm semolina custard into the phyllo-lined pan, spreading evenly with a spatula to the edges. Smooth the top and press slightly so it contacts the phyllo layers beneath.

Top layers: lay the remaining 2 phyllo sheets over the filled custard, brushing each sheet lightly with the reserved butter mixture. Tuck and fold any overhanging phyllo neatly into the edges for a sealed look. Brush the final top surface generously with butter.

Score and bake: With a sharp knife, lightly score the top phyllo into square or diamond portions to make cutting easier after baking (do not cut all the way through). Bake in the preheated 190°C (375°F) oven for 35–45 minutes, or until the phyllo is deeply golden and crisp and the custard is set (center should be very slightly jiggly but not loose). If the top is browning too quickly, lay a loose tent of aluminum foil for the final 10–15 minutes.

Cool and finish: Remove from oven and let cool at room temperature for 20–30 minutes (this helps the custard set and makes slicing cleaner). Dust generously with confectioners' sugar and sprinkle ground cinnamon over the top before serving. Serve warm or at room temperature.