Recipe type: Dessert/Breakfast
Creamy bougatsa
  • 4 ½ cups whole milk
  • 1 cup semolina
  • 1 cup sugar
  • ¼ cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 package of phyllo dough
  • ½ cup butter, melted
  • 1 tablespoon brown sugar
  • Ground cinnamon, for dusting
  • Powdered sugar, for dusting
  1. Preheat the oven to 350 degrees.
  2. In a medium saucepan, combine milk and sugar and cook over medium heat until milk is warm.
  3. Slowly add semolina and stir constantly until mixture is smooth and thick.
  4. When the custard is thick, add butter and vanilla, remove from heat and set aside.
  5. Butter a baking dish (9” x 13”) and layer 5 sheets of phyllo, lightly drizzling each sheet with melted butter. The edges of the phyllo should come above the top of the pan. Be sure to be light with the butter in between layers, so the pastry comes out crisp.
  6. Pour the mixture into the pan and smooth out the surface. Turn in the edges of the phyllo dough over the custard to wrap it.
  7. Cover the custard with another 5 sheets of phyllo dough, again brushing each one lightly with melted butter. Don’t worry about being perfect with the layering; it’s okay if they crumble to give it a more rustic look.
  8. When you get to the final layer, brush any remaining butter over the top. Top with brown sugar.
  9. Bake for 30 minutes, or until the bougatsa is golden and crispy.
  10. Allow to cool 10 minutes before serving. Cut into pieces, dust with cinnamon and powdered sugar. Serve warm.
Recipe by Eleni Saltas at