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Vegetarian Recipe Recipe Contains Dairy Products
Custard filled fyllo.

Credits: Eat Greek Tonight

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Bougatsa Ingredients
Order Quantity Ingredient Alternative Notes
1/2 + Cup Butter ( Unsalted )   Unsalted 
1/2 Teaspoon Cinnamon    
1 Whole Egg ( Whole )   Room temp. 
1 Item Egg ( (Yolks) )   Room temp. 
1/2 Package Fyllo   8 - 10 sheets 
2 Teaspoon Lemon ( (Juice) )    
1 1/2 Cup Milk    
1/4 Cup Semolina    
1 A Little Sugar ( Icing )    
1/2 Cup Sugar ( White )    
1/2 Teaspoon Vanilla    
Bougatsa Directions
Beat eggs until frothy.

Beat in sugar until thick and foamy.

Set aside.

Heat milk in medium pot until hot but not boiling.

Remove from heat.

Whisk a small amount of the hot milk slowly into the egg mixture.

Pour eggs into hot milk, whisking quickly and constantly so that eggs don't curdle.

Return to medium-low heat; cook, stirring constantly, about 3 minutes.

Gradually sprinkle in semolina, add a pinch of salt.

Reduce heat to very low and cook, stirring constantly, until thick and smooth, about 5 minutes.

Remove and stir in 2 tbs. butter.

Bring to room temperature, stirring occasionally.

Stir in juice, vanilla and cinnamon.

(Make sure custard is cooled before continuing)

Preheat oven to 375 degrees.

Unroll one sheet of fyllo pastry, place on a towel for easy folding.

Brush lightly with melted butter.

Place 3 tbs. of custard on lower 1/3 of pastry.

Spread evenly nearly covering lower third of pastry.

Fold right and left sides of pastry towards centre so that edges just meet; lightly brush folded sides with butter.

Fold lower third up; brush with butter

Fold upper third down, to form an envelope; brush with butter.

Lightly brush top and bottom of custard filled 'envelope' with butter and place on an ungreased baking sheet.

Repeat with remaining fyllo pastry.

Bake until golden-brown, about 15 minutes.

Serve warm, lightly dusted with icing sugar and cinnamon.

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