Difficulty Level: Advanced

Why it’s great for your cooking channel: Bougatsa offers a combination of impressive techniques and rich flavors that can captivate your audience. Its layered phyllo and creamy custard filling showcase the beauty of Greek pastry, while the step-by-step process allows you to demonstrate key baking skills. This advanced recipe is perfect for engaging viewers looking to expand their baking repertoire and try something authentically Mediterranean. The visual appeal of the golden, flaky crust and the dusting of powdered sugar and cinnamon will make your video both mouth-watering and visually stunning.

Description: Bougatsa is a traditional Greek pastry filled with a creamy custard, wrapped in delicate layers of phyllo dough, and dusted with powdered sugar and cinnamon. It’s a popular breakfast or dessert, especially in northern Greece. This sophisticated dish combines the flaky texture of phyllo with the rich, sweet flavor of custard, making it a delightful treat.

Preparation time: 30 minutes

Cooking time: 45 minutes

Serving size: Serves 6-8

Ingredients:

• 1 package phyllo dough (about 12 sheets)
• 1 cup semolina flour
• 1 cup sugar
• 4 cups milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• Powdered sugar, for dusting
• Ground cinnamon, for dusting

Instructions:

1. Prepare the Custard:
   • In a large saucepan, heat the milk over medium heat until warm.
   • Gradually whisk in the semolina flour and sugar, stirring constantly to avoid lumps.
   • Continue to cook, stirring, until the mixture thickens and becomes a smooth custard.
   • Remove from heat and let it cool slightly.
   • In a separate bowl, beat the eggs and vanilla extract.
   • Slowly incorporate the beaten eggs into the custard, stirring continuously.
     
     
2. Assemble the Bougatsa:
   • Preheat your oven to 350°F (175°C).
   • Grease a baking dish or pan.
   • Lay a sheet of phyllo dough in the pan, brushing it lightly with melted butter. Repeat with about 6 sheets, buttering each layer.
   • Pour the custard filling over the phyllo layers and spread evenly.
   • Layer the remaining phyllo sheets on top of the custard, buttering each sheet.
   • Tuck in the edges to seal the custard inside the phyllo.
     
     
3. Bake:
   • Using a sharp knife, score the top layer of phyllo into squares or diamonds to make cutting easier after baking.
   • Bake for 45 minutes, or until the phyllo is golden brown and crisp.
     
     
4. Serve:
   • Let the Bougatsa cool slightly before cutting.
   • Dust generously with powdered sugar and a sprinkle of cinnamon before serving.