Dessertscountryliving
Homemade Greek Bougatsa
Try this custard-filled phyllo hand pie for dessert!
👥 6 Servings⏱️ Prep & Cook: 3h⏳ Prep: 30 min👤 Ashley Strickland Freeman📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●wooden spoon
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Combine milk and 1/4 cup butter in a medium saucepan. Cook over medium heat, until bubbles form around the edges and the butter melts, 4 to ⏱️ 6 minutes.
2
Whisk together eggs, granulated sugar, and semolina in a bowl until pale and thick. Gradually add milk mixture, whisking constantly, until combined.
large eggs2
3
Return mixture to saucepan and cook over medium-low heat, whisking constantly, until thickened enough to coat the back of a wooden spoon, 14 to ⏱️ 15 minutes. Transfer to a bowl and stir in vanilla. Cool to room temperature. Cover, being sure the plastic wrap is touching the custard, and refrigerate until cold, about ⏱️ 2 hours.
4
Preheat oven to 350°F. Line a baking sheet with parchment paper. Melt remaining 1/2 cup butter in a small saucepan over medium heat. Place 1 sheet of phyllo on work surface (short end perpendicular to your body), and brush lightly with melted butter. Repeat 2 more times, stacking the sheets as you go.
5
Place a heaping 1/3 cupful of custard 1 inch from the bottom and sides of the phyllo dough. Fold the bottom 1 inch of phyllo up and over the custard, and brush the exposed phyllo with melted butter. Fold in the long sides of phyllo, each covering half of the filling and meeting in the middle. Brush exposed phyllo with melted butter. Fold over 3 times to create a rectangular packet. Repeat process 5 more times with remaining phyllo, butter, and custard.
6
Place phyllo packets on prepared baking sheets. Bake, until golden brown and crispy, 22 to ⏱️ 24 minutes. Serve warm or at room temperature. Dust heavily with confectioners’ sugar and cinnamon just before serving.
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