About this dish
A flaky phyllo pastry filled with sweet semolina custard, dusted with powdered sugar and cinnamon.
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Ingredients
🥐8 sheets phyllo dough
🥛3 cups milk
🌾1/2 cup semolina
🧈Melted butter, for layering
Method
Serves 21
Heat milk and whisk in semolina and sugar until thickened into a custard.2
Let the custard cool slightly.3
Layer phyllo sheets in a baking pan, brushing each with melted butter.4
Spread the custard over the phyllo and top with more buttered sheets.5
Bake at 180°C (350°F) until golden, then dust with powdered sugar and cinnamon.✓ What Makes it Authentic
Bougatsa is especially associated with Thessaloniki and Serres, traditionally eaten for breakfast.
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