Bougatsa - Greek Custard Pie

This is the fine semolina from Greece. If used for the cream, you may notice a slightly finer texture compared to plain semolina, but not significantly different.

Pour 1 liter of cold milk into a pot, add 200g of sugar and 1 tablespoon of corn starch. Mix everything thoroughly and heat.

When the mixture begins to boil, gradually add the semolina while stirring continuously with a whisk to prevent lumps.

Boil over medium heat, stirring with a whisk until the semolina cream thickens.

Remove from heat, add 50g cold butter, 1 tsp vanilla extract, and 1 tsp lemon zest (grated zest from 1 lemon).

Mix well until the butter melts completely.

Add 2 raw egg yolks and quickly mix with a whisk to incorporate.

Cover the cream's surface with plastic wrap and cool for 2-3 hours.

Remember to take the phyllo dough out of the freezer, if not using fresh.

After cooling, the cream will be denser.

Mix it well to make it slightly fluffier and more uniform before use.

Place the first phyllo sheet on the table and brush it generously with melted butter.

Add 2 more sheets, brushing each with melted butter. Use 2 or 3 layers, dividing the package into 4 sets.

The cream will be sufficient for this amount.

On the buttered sheets, place 5-6 tablespoons of cream, forming a 20x12cm rectangle.

Wrap the pie by bringing the wider edges towards the center to fully cover the cream rectangle.

Pinch the short edges, as shown in the picture.

Turn the pie seam side down on a parchment-lined baking sheet, brush with butter, and prepare the remaining cream layers.

You can fit 2 Bougatsa pies on a standard baking tray.

Bake in a preheated oven at 200°C for 25-30 minutes or until golden brown.

Let cool completely, then dust with powdered sugar and cinnamon. Cut into squares using a sharp knife or pizza cutter.

Enjoy and keep this recipe handy!

Bon appetit!