Greek Bougatsa Recipe
Bougatsa is a traditional Greek pastry that features layers of flaky phyllo dough and a creamy semolina custard filling. It's a beloved treat enjoyed for breakfast, dessert, or as a delightful snack.
Ingredients
- All-purpose flour - 2 cups
- Salt - ½ teaspoon
- Water - ½ cup
- Olive oil - 2 tablespoons
- Vinegar - 1 tablespoon
- Milk - 4 cups
- Semolina - ¾ cup
- Sugar - ½ cup
- Eggs - 2 large
- Vanilla extract - 1 teaspoon
- Butter (melted, for brushing)
- Powdered sugar (for dusting)
- Cinnamon (for sprinkling)
Instructions
- In a mixing bowl, combine all-purpose flour and salt.
- Make a well in the centre and add water, olive oil, and vinegar.
- Mix the ingredients until a dough forms.
- Transfer the dough to a floured surface and knead for 5-7 minutes.
- Shape the dough into a ball, cover it with a towel, and let it rest for 30 minutes.
- In a saucepan, heat the milk until simmering.
- In a separate bowl, whisk together semolina and sugar.
- Gradually add the semolina mixture to the simmering milk, whisking constantly.
- Cook for 5-7 minutes until the filling thickens.
- Remove from heat and let it cool for a few minutes.
- In a small bowl, beat the eggs and vanilla extract.
- Gradually add the beaten eggs to the semolina mixture, stirring continuously.
- Preheat the oven to 180°C (350°F).
- Roll out half of the dough on a floured surface into a thin sheet.
- Brush melted butter over the rolled-out dough.
- Place it in a greased baking dish, allowing the excess to hang over the edges.
- Pour the semolina filling over the dough, spreading it evenly.
- Roll out the remaining dough and place it on top of the filling.
- Fold and tuck the excess dough inside the dish to seal the top.
- Brush melted butter over the top layer.
- Place the baking dish in the preheated oven.
- Bake for 45-50 minutes, or until the top layer turns golden brown.
- Remove from the oven and let it cool for a few minutes.
- Dust the top with powdered sugar and sprinkle cinnamon.
- Cut into individual servings.