Fluffy Greek Bougatsa with Cinnamon and Orange Zest
Creamy custard-filled phyllo pastry
Bougatsa is a traditional Greek pastry, loved for its light, airy texture and delicate cinnamon and orange zest flavor.
- 1 h 30 min
- 8
- Intermediate
Ingredients
For the Custard Filling
For the Phyllo Pastry
For the Topping
Preparation
Preparing the Custard
Simmer Milk
In a saucepan, bring the milk to a simmer.
Mix Semolina and Sugar
Gradually whisk in the semolina and sugar until thickened.
Combine Remaining Ingredients
Add whisked eggs, vanilla extract, and orange zest, stirring constantly. Remove from heat.
Avoid overcooking the custard as it continues to thicken as it cools. Let the custard cool slightly before filling so it doesn’t soak through the phyllo immediately.
Preparing the Phyllo Pastry
Preheat Oven
Preheat oven to 180°C (350°F).
Prepare Baking Dish
Butter a rectangular baking dish.
Layer Phyllo Sheets
Layer 6 sheets of phyllo, brushing each with melted butter between layers, ensuring edges overlap.
Cooking Process
Folding Bougatsa
Spread cooled custard on the prepared phyllo. Fold extra phyllo over the custard.
Sealing Edges
Layer another 6 sheets of phyllo over the top, with melted butter in between. Tuck edges under.
Final Baking
Bake until golden brown, about 30-35 minutes.
Plating & Serving
Fluffy Greek Bougatsa with Cinnamon and Orange Zest
Fluffy Greek Bougatsa with Cinnamon and Orange Zest
Plating & Serving
Slice the Bougatsa into squares and dust generously with powdered sugar and cinnamon before serving.