Greek Bougatsa with Semolina Custard

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and grease a 20x25 cm baking dish with a tablespoon of melted butter. Melt the remaining unsalted butter gently in a small pan. Unwrap the phyllo dough sheets and cover them with a slightly damp towel to keep them from drying out while you measure out the milk, semolina, granulated sugar, and eggs.

2. 2

   Pour the whole milk into a medium saucepan over medium heat. When warm, gradually whisk in the fine semolina and granulated sugar in a slow stream to prevent lumps. Cook for 6 to 8 minutes while stirring constantly with a whisk until the mix thickens into a smooth custard. If it starts sticking to the bottom, lower the heat immediately.

3. 3

   Take the saucepan off the heat. In a small bowl, whisk the eggs. Slowly pour a ladle of hot semolina custard into the eggs while whisking constantly so they do not scramble, then pour the egg mixture back into the main pot. Whisk in half of the melted butter until glossy and fully combined, then set the custard aside for a few minutes.

4. 4

   Place half of the phyllo dough sheets into the prepared baking dish one by one, light brushing each layer with melted butter and letting the excess overhang the sides. Pour the warm semolina custard evenly over the phyllo base, using a spatula to smooth the surface out gently so it sits in a uniform layer throughout the dish.

5. 5

   Fold the overhanging phyllo edges inward over the custard. Layer the remaining phyllo sheets on top, brushing each with melted butter. Gently score just the top phyllo layers into 4 squares using a sharp knife without cutting into the custard. Bake at 180°C for 30 to 35 minutes until the pastry is puffed and golden brown.

6. 6

   Remove the baking dish from the oven and let the pastry rest for 10 minutes so the custard firms up slightly for clean slicing. Dust generously with powdered sugar and ground cinnamon using a fine mesh strainer. Slice through the pre-scored lines and serve warm while the top phyllo layers remain extra flaky and crispy.