Bougatsa (Greek Custard Phyllo Pastry)

Bougatsa is a Thessaloniki breakfast institution: crisp, golden phyllo wrapped around a silky semolina custard, dusted with cinnamon and powdered sugar. It takes a bit of patience with the phyllo, but the payoff is a bakery-quality pastry you won’t find outside a handful of Greek cafes.

Ingredients

For the custard

• 4 cups whole milk
• 1/2 cup semolina (fine)
• 1/2 cup granulated sugar
• 3 egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

For assembly

• 8 sheets phyllo dough, thawed
• 1/2 cup melted unsalted butter
• Powdered sugar, for dusting
• Ground cinnamon, for dusting

Instructions

1. Make the custard
   Heat the milk in a saucepan until just simmering. Slowly whisk in the semolina and sugar, stirring constantly, and cook for 5-7 minutes until thickened. Remove from heat, whisk in the egg yolks, vanilla, and salt, then let cool for 15 minutes.
2. Layer the phyllo
   Preheat the oven to 375°F. Brush a baking dish with melted butter and layer half the phyllo sheets in the bottom, brushing each with butter.
3. Fill and top
   Spread the cooled custard evenly over the phyllo. Layer the remaining phyllo sheets on top, brushing each with butter, and tuck the edges in.
4. Bake
   Score the top layer into squares with a sharp knife. Bake for 35-40 minutes, until deep golden and crisp.
5. Finish
   Let cool for 10 minutes, then dust generously with powdered sugar and cinnamon before slicing along the scored lines.