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Greek Bougatsa with Lemon-Vanilla Custard and Crispy Phyllo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 81 reviews
  • Author: Bara
  • Prep Time: 35 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 50 mins
  • Yield: 12 servings
  • Category: Breakfast, Dessert, Pastry
  • Method: Baking
  • Cuisine: Greek

Description

Bougatsa is a classic Greek pastry featuring a luscious lemon-vanilla custard enveloped in multiple layers of crisp, golden phyllo dough. This delightful treat is perfect for breakfast or a special snack, boasting a creamy yet sturdy filling with a fragrant zest of lemon and aromatic vanilla. The buttery, flaky layers baked to perfection create a comforting and indulgent texture that is dusted with cinnamon and powdered sugar for a traditional finish.

Ingredients

Custard Filling

  • 4 large eggs, at room temperature
  • 2/3 cup white sugar
  • 3 cups whole milk
  • 1/2 cup semolina flour
  • 1 cup cold unsalted butter, cubed
  • 2 tablespoons packed grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons vanilla extract

Phyllo and Assembly

  • 3/4 cup unsalted butter, divided
  • 18 (14x9-inch) frozen phyllo pastry sheets, thawed
  • 2 teaspoons confectioner's sugar
  • 1/8 teaspoon ground cinnamon

Instructions

  1. Prepare Ingredients: Gather all ingredients required for the custard and phyllo pastry preparation to ensure a smooth cooking process.
  2. Preheat Oven: Set the oven to 350 degrees F (175 degrees C) to prepare for baking the bougatsa to crispy perfection.
  3. Whip Eggs and Sugar: Using a stand mixer with a whisk attachment, beat the eggs on medium speed until foamy, about 1 minute. Add sugar and continue whisking until the mixture is thick and foamy, 4 to 5 minutes.
  4. Temper Eggs with Milk: Heat milk in a large saucepan over medium-low until it begins to simmer. With the mixer on low, slowly drizzle the hot milk into the egg mixture while continuously beating to combine without curdling.
  5. Cook Custard: Return the combined mixture to the saucepan over medium-low heat. Whisk constantly until it starts to thicken and simmer, about 3 to 4 minutes. Gradually whisk in semolina flour and cook further until the custard thickens to a porridge-like consistency, 1 to 2 minutes.
  6. Finish Custard: Remove from heat and whisk in cold cubed butter gradually until fully emulsified. Stir in lemon zest, freshly squeezed lemon juice, and vanilla extract. Allow the custard to rest at room temperature, stirring occasionally to prevent a skin from forming.
  7. Prepare Baking Pan: Brush the bottom and sides of a nonstick 13x9-inch baking pan with 1 tablespoon of melted butter to prevent sticking and promote browning.
  8. Layer Phyllo Base: On a clean surface, gently unfold phyllo sheets, covering with a damp towel to keep moist. Layer 8 sheets into the prepared pan, brushing each lightly with melted butter to build the crisp layered base.
  9. Spread Custard: Evenly distribute the custard filling over the buttered phyllo base in the baking pan to create a smooth, uniform layer.
  10. Top with Phyllo Sheets: Place 2 phyllo sheets over the custard, brushing each with melted butter and stretching them gently to cover the pan edges.
  11. Prepare Pleated Phyllo Strips: Working with remaining 8 sheets, brush each sheet with melted butter and fold accordion-style into 2-inch wide pleats. Arrange these pleated strips crosswise in the pan atop the previous phyllo layers, covering the filling completely.
  12. Bake: Place the assembled bougatsa into the preheated oven and bake until the pastry is golden brown and crispy, about 40 to 45 minutes.
  13. Cool and Garnish: Remove from oven and cool at room temperature for 30 minutes to allow the custard to set. Dust the top evenly with confectioner's sugar and ground cinnamon.
  14. Serve: Slice into squares and serve warm or at room temperature for a delightful Greek pastry experience.

Notes

  • Ensure phyllo dough stays covered with a damp towel while working to prevent drying out and cracking.
  • Use whole milk for the richest, creamiest custard texture.
  • Letting the bougatsa cool slightly helps the custard set and makes slicing easier.
  • Freshly grated lemon zest is preferred for the best aromatic flavor.
  • You can prepare the custard ahead of time and store it in the fridge before assembling.
  • For a lighter version, reduce the butter, although traditional recipes use generous amounts for flakiness and flavor.

Find it online: https://yumbara.com/greek-bougatsa-with-lemon-vanilla-custard-and-crispy-phyllo-recipe/