Bougatsa Recipe

Bougatsa Directions

1. 1

   Prepare the Custard

   In a medium saucepan, heat the milk over medium heat until it is warm but not boiling. In a separate bowl, whisk together the semolina, sugar, vanilla extract, and orange zest. Gradually add the warm milk to the semolina mixture, whisking continuously to avoid lumps.

2. 2

   Cook the Custard

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency, about 10-15 minutes. Remove from heat and let it cool slightly.

3. 3

   Prepare the Phyllo

   Preheat your oven to 375°F (190°C). Melt the butter and brush a baking dish with a layer of melted butter. Lay down 4 sheets of phyllo dough, brushing each layer with butter before adding the next.

4. 4

   Assemble Bougatsa

   Spread the custard mixture evenly over the phyllo layers. Cover the custard with the remaining 4 sheets of phyllo, brushing each layer with butter. Tuck in the edges to seal the custard inside.

5. 5

   Bake

   Bake for 30-35 minutes or until the phyllo is golden and crispy. Remove from the oven and let it cool for a few minutes.

6. 6

   Serve

   Dust the top with espresso powder and serve warm with scoops of cappuccino gelato on the side.