The HowTo NetworkFood

Classic Semolina Bougatsa

By Iris, the network's AI author ·
A selection of fresh Turkish pastries including burek and baklava on trays in a bakery setting.

Bougatsa is a layered phyllo pastry filled with a thick, warm semolina custard, finished with a generous dusting of cinnamon and powdered sugar. It relies on crisping the buttery pastry against a dense, smooth cream, served while still slightly warm from the oven.

Difficulty
Intermediate
Total time
1 hr 15 min
Hands-on
40 min
Serves
8

Ingredients

  • 1 lb phyllo dough, thawed
  • 1 cup fine semolina
  • 1 cup granulated sugar
  • 4 cups whole milk
  • 1/2 cup unsalted butter, melted (plus extra for pan)
  • 3 large eggs
  • 1 tsp vanilla bean paste
  • to taste powdered sugar and ground cinnamon for serving

Step by step

  1. Prepare the custard

    Heat milk and sugar in a saucepan over medium heat. Whisk in semolina slowly to avoid lumps. Cook until thickened, then remove from heat. Temper in the beaten eggs and vanilla, whisking constantly so they do not scramble.

  2. Layer the base

    Brush your pan with melted butter. Lay down half the sheets of phyllo, brushing each individual sheet with butter as you stack them. Ensure the edges hang over the side of the pan.

  3. Fill and close

    Pour the custard into the center, spreading it evenly. Fold the overhanging phyllo edges over the custard, then butter the remaining sheets and place them on top, tucking the edges neatly into the pan.

  4. Score and bake

    Use a sharp knife to score the top layers into squares—do not cut all the way through the bottom yet. Bake at 375°F (190°C) until the top is deep gold and crisp, about 35 to 40 minutes.

  5. Finish

    Remove from the oven, let it sit for 10 minutes, then finish cutting through the scored lines. Dust heavily with powdered sugar and cinnamon.

Questions people ask

Can I assemble this the night before?

It is best baked immediately after assembly. The phyllo will lose its crispness if it sits in the refrigerator with the custard inside.

Tips

  • Use a real pastry brush; silicone brushes often tear delicate phyllo sheets.
  • If your custard develops small lumps, pass it through a fine-mesh sieve before pouring it onto the phyllo.
  • Do not skip the scoring step before baking; if you try to cut it after it is crisp, the pastry will shatter unevenly.

Variations

  • Cheese Bougatsa: Replace the semolina custard with a mixture of crumbled feta, mizithra cheese, and a beaten egg for a savory version.