Prep Time::35 mins
Cook Time::45 mins
Cool Time::30 mins
Total Time:: 1 hr 50 mins
Servings::12
Ingredients
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4 large eggs, at room temperature
2/3 cup white sugar
3 cups whole milk
1/2 cup semolina flour
1 cup cold unsalted butter, cubed
2 tablespoons packed grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons vanilla extract
3/4 cup unsalted butter, divided
18 (14×9-inch) frozen phyllo pastry sheets, thawed
2 teaspoons confectioner's sugar
1/8 teaspoon ground cinnamon
Directions
Gather the ingredients.
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Preheat the oven to 350 degrees F (175 degrees C).
Beat eggs with a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. Add white sugar; beat on medium speed until thick and foamy, 4 to 5 minutes.
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Meanwhile, heat milk in a large saucepan over medium-low, stirring occasionally, until milk begins to simmer. With mixer on low speed, slowly pour hot milk into egg mixture, beating until fully combined, about 30 seconds.
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Return milk mixture to saucepan. Place saucepan over medium-low heat, and cook, whisking constantly, until mixture begins to simmer and thickens slightly, 3 to 4 minutes. Gradually whisk in semolina flour; cook, stirring constantly, until thickened to a porridge consistency, 1 to 2 minutes.
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Remove saucepan from heat. Gradually whisk cold butter, 1 tablespoon at a time, into mixture in saucepan until emulsified, about 2 minutes. Whisk in lemon zest, lemon juice, and vanilla. Let custard stand at room temperature while preparing baking pan, stirring occasionally.
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Brush bottom and sides of a nonstick 13- x 9-inch baking pan with about 1 tablespoon of the melted butter. Gently unfold and place phyllo sheets on a clean work surface; cover using a damp clean kitchen towel to keep phyllo moist while you work. Layer 8 phyllo sheets in the prepared baking pan, lightly brushing each sheet with melted butter.
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Spread custard over phyllo in an even layer. Top with 2 phyllo sheets, lightly brushing each sheet with melted butter and stretching sheets to cover sides of baking pan.
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Working with remaining 8 phyllo sheets, 1 sheet at a time, place phyllo sheet on work surface; lightly brush with melted butter. Starting from 1 short end, fold phyllo sheet accordion-style to create a long strip with 2-inch-wide pleats. Place folded phyllo strip crosswise in baking pan with pleats facing up. Repeat brushing and folding process with remaining 7 phyllo sheets and melted butter, placing strips side by side to completely cover baking pan.
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Bake in the preheated oven until pastry is golden brown and crispy, 40 to 45 minutes. Remove from oven, and let bougatsa cool slightly at room temperature for 30 minutes. Dust evenly with confectioner's sugar and cinnamon. Slice into squares, and serve warm or at room temperature.
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Frequently Asked QuestionsHow do I store Bougatsa?
Store bougatsa in the refrigerator for about three or four days in an airtight container. Reheat in a 350 degrees F (175 degrees C) oven for 10 to 15 minutes, or until heated through. Watch closely to prevent over-browning.
What are the best phyllo sheets to buy?
The two brands our recipe developers used to test this recipe were Athens Phyllo Dough and Fillo Factory. Here’s what Test Kitchen Assistant Craig Ruff said about the two:
“It is definitely worth mentioning that the Athens brand fits the pan much better than Fillo Factory. It is not the end of the world if you can only find Fillo Factory, but there will be dough that hangs over the side of the pan. I just trimmed it with scissors so it did not burn. Other than that it works perfectly fine to use Fillo Factory.” What other ingredients can I add to Bougatsa?
If you want to change the citrus flavor of the pastry, use an orange and orange zest instead of a lemon. You can also add a twist to the recipe by adding other flavors such as nutmeg or cardamom to the custard filling.
Bougatsa vs Galaktoboureko: What’s the difference?
While both pastries are layered with phyllo dough and filled with a semolina custard, there will be one main difference between the two recipes. Galaktoboureko will be soaked in a citrusy syrup, slotting the dessert in the Siropiasta family—Greek desserts with syrup. Bougatsa will simply be dusted with sugar and cinnamon.
Learn More:Galaktoboureko