Bougatsa is a traditional Greek dessert featuring a luscious semolina custard wrapped in buttery phyllo pastry. It’s perfect for the holidays! You can even divide the pastry sheets in half to make smaller portions. Its creamy, citrusy filling makes it hard to resist.
Ingredients
Directions
- 1
Prepare the phyllo pastry: Remove from the freezer at least 2 hours before use to bring it to room temperature.
- 2
Make the custard: Heat the milk in a saucepan until warm. Gradually whisk in the semolina, sugar, and lemon zest, mixing well to combine. In a separate bowl, whisk the egg. Slowly add a small amount of the warm milk to the egg while whisking to temper it. Then, pour the tempered egg mixture back into the hot milk. Add vanilla and whisk continuously until the custard thickens.
- 3
Assemble the pockets: Lay one sheet of phyllo on a flat surface and brush it generously with melted butter. Layer a second sheet on top, brush with butter, and repeat with the third sheet. Spoon some custard and berries onto the phyllo, then fold and wrap as shown in the video.
- 4
Bake: Transfer the pockets to a lined baking tray and brush the tops with melted butter. Bake at 350°F (175°C) for 25 minutes, or until golden.
- 5
Serve: Dust with caster sugar or drizzle with honey for a finishing touch.
Notes
Tip: Use a pizza cutter or a sharp knife for easy slicing.