Bougatsa

Crackling layers of buttered phyllo wrapped around a warm semolina custard, dusted thickly with cinnamon and sugar. Bougatsa is Greece's beloved breakfast pastry — crisp outside, silky inside. Best eaten warm from the oven.

Prep time

25 mins

Cook time

30 mins

Total time

55 mins

Servings

8 servings

Calories

450

Ingredients

• 500ml whole milk
• 80g fine semolina
• 100g sugar
• 1 large egg plus 1 egg yolk, beaten
• 1 teaspoon vanilla extract
• 50g unsalted butter, melted, plus 100g for brushing
• 1/2 teaspoon ground cinnamon, plus extra for dusting
• 10 sheets phyllo pastry, thawed
• Icing sugar, for dusting
• 1/4 teaspoon fine sea salt

Instructions

1. Heat the milk and sugar in a saucepan until steaming, then whisk in the semolina in a thin stream to avoid lumps.
2. Cook on medium heat, stirring constantly, for 5 minutes until very thick.
3. Off the heat, beat in the butter, vanilla, cinnamon, and salt, then whisk in the eggs until smooth and glossy.
4. Heat the oven to 180°C and brush a baking dish generously with melted butter.
5. Layer 5 phyllo sheets in the dish, brushing each one with butter.
6. Pour in the warm custard and spread it evenly.
7. Fold the overhanging phyllo over the custard, then layer the remaining 5 sheets on top, buttering each one.
8. Score the top into squares, bake 30 minutes until deep golden, then dust with icing sugar and cinnamon and serve warm.

Pro tips

• Stir the semolina custard constantly — lumps are the only real danger here.
• Butter every single phyllo sheet for maximum flakiness.
• Score the top before baking for clean, easy portions.
• Serve within an hour of baking for the ultimate crisp-creamy contrast.

Frequently asked questions