Authentic Bougatsa Thessaloniki Recipe - Easy Custard Phyllo Pastry

By Dimitra's Dishes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
2. Simmer the milk, 2/3 cup sugar, semolina, cornstarch and salt over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Take off the heat.
3. Whisk the whole eggs and yolks in a small bowl. Whisk in 1 cup of the hot custard slowly, then pour the mixture back into the pan and whisk until smooth. Stir in the butter and vanilla and let it cool slightly.
4. Lay one phyllo sheet down, brush lightly with melted butter and sprinkle with 1 tablespoon sugar. Repeat with 4 more sheets, stacking them neatly.
5. Brush the 6th sheet with butter, fold it in half, brush again, fold in half once more to make a square, brush with butter and place it in the centre of the stack.
6. Spoon a third of the custard onto the centre square. Fold the outer sheets over the filling to form a rectangular parcel, brush the top with butter, then flip it seam-side down onto the lined tray and brush with more butter.
7. Repeat with the remaining phyllo and custard to make the other two parcels.
8. Bake for 35 to 40 minutes, until golden and crisp. Let cool for 20 minutes so the custard sets.
9. Dust generously with icing sugar and cinnamon, cut into cubes and serve warm or at room temperature.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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