Recipes

Bougatsa (Greek Semolina Custard Phyllo Pie)

Ingredients:

• 2 Large Eggs + 2 Large Egg Yolks
• 1/2 cup (125 mL) White Fine Sugar
• 4 cups (1 L) Whole Milk
• 2/3 cup (150 mL) Durum Semolina
• 1/4 cup (60 mL) Unsalted Butter, cubed
• 1 tsp (5 mL) Pure Vanilla Extract
• 1 pkg. (450 grams) Phyllo, thawed as per package direction
• 1/3 cup (80 mL) Unsalted Butter, melted
• 2 tbsp (30 mL) Sliced Almonds
• 1 tbsp (15 mL) Icing Sugar
• 1 tbsp (15 mL) Ground Cinnamon

Directions:

1. Preheat oven to 350°F. Line a 13 x 9 x 2 baking pan with parchment paper ensuring the parchment paper is slightly hanging out of the pan. For parchment paper to fit properly in pan, cut 1 inch down each corner. This will help remove the pie easily once it's baked.
2. For custard filling, in a large bowl, beat eggs and sugar until fluffy, about 4-5 mins. Set bowl aside. In a saucepan, heat milk over medium heat just before it boils. Remove milk from heat and slowly whisk it into the egg mixture until incorporated. Return the mixture back to the saucepan over medium/low heat. Cook stirring occasionally for 3-4 mins until heated through. Slowly sprinkle in semolina while whisking to avoid any clumps. Continue whisking until thick and smooth, about 6-7 minutes. Whisk in cubed butter until completely melted and incorporated. Remove pan from heat and cover with plastic wrap directly on the custard. Let stand until cooled. Once cooled, stir in pure vanilla. Note, the custard can be made the night prior and kept refrigerated.
3. Open phyllo sheets and cover with a slightly damp tea towel to avoid sheets from drying out. One at a time, lightly brush phyllo sheets with melted butter and very gently line the bottom of pan with the edges in the pan. Repeat with half of the phyllo sheets, about 7.
4. Spread custard evenly on top of layered phyllo sheets.
5. Layer remaining phyllo sheets on top lightly buttering each sheet to cover custard.
6. Bake in preheated oven for 45-50 minutes until phyllo is deep golden and crisp.
7. Sprinkle with almonds and let cool for 5 mins.
8. Gently remove from pan with parchment paper and place on wood board.
9. Dust with cinnamon and icing sugar just before serving.

NOTE: Leftovers can be wrapped in foil and refrigerated up to two days. Reheat in foil at 400F until warm and phyllo is crisp.

• Prep Time: 20 mins + cooling time
• Cook/Bake Time:45-50 minutes
• Total Time:1 hour 15 mins
• Yield/Serving Size: 12 pieces

Thanks to @irene_matys