Greek Phyllo and Cream “Pie” (Bougatsa me Krema)

Ingredients

• 3 cup whole milk
• 0.75 cup granulated sugar (Divided between the custard and phyllo layers)
• 0.5 cup fine semolina flour (Use fine, not coarse, semolina)
• 2 large eggs
• 8 tbsp unsalted butter (Melted, for brushing the phyllo)
• 10 sheet phyllo dough (Fully thawed; use 9-by-14-inch sheets as-is, or halve larger 13-by-18-inch sheets crosswise)
• 1 lemon lemon zest (Finely grated)
• 1 tsp vanilla extract
• 0.5 tsp ground cinnamon (Plus more for serving, if desired)
• confectioners’ sugar (For dusting, optional)

Steps

1. 1

   Thaw the phyllo completely according to the package directions. Keep it covered with a slightly damp kitchen towel while working so the sheets do not dry out and crack. If using large 13-by-18-inch sheets, place the stack on a cutting board and cut it in half crosswise with a chef’s knife.

2. 2

   Heat the oven to 350°F (180°C). Lightly butter an 8-inch square baking dish and set it aside.

3. 3

   In a medium saucepan, whisk together the milk, semolina, most of the sugar, eggs, lemon zest, cinnamon, and vanilla until smooth and the eggs are fully incorporated.

4. 4

   Set the saucepan over medium heat and cook, whisking constantly, until the mixture reaches a simmer and begins to thicken. Continue cooking for another 2 to 3 minutes after it simmers, whisking constantly, until the custard is thick enough to coat the whisk. Do not undercook it.

5. 5

   Remove the custard from the heat and let it cool briefly, whisking occasionally, until it is warm rather than piping hot.

6. 6

   Lay one sheet of phyllo in the prepared baking dish, letting any excess hang over the sides. Brush it generously with melted butter and sprinkle it with a little of the remaining sugar.

7. 7

   Repeat with additional phyllo sheets, buttering and sugaring each layer, until about half of the phyllo has been used. Keep the sheets aligned loosely rather than compressing them, which helps preserve their flaky texture.

8. 8

   Pour the warm semolina custard over the phyllo base and spread it into an even layer, leaving the custard slightly below the rim of the dish.

9. 9

   Fold the overhanging phyllo over the custard. Cover the top with the remaining phyllo sheets, brushing each sheet with butter and sprinkling with sugar before adding the next.

10. 10

    Tuck the edges neatly around the custard. Cut a small air vent through the upper phyllo layers so steam can escape and the pastry does not puff excessively.

11. 11

    Bake for about 30 to 35 minutes, or until the phyllo is deeply golden, crisp, and flaky and the filling is set.

12. 12

    Transfer the dish to a rack and cool completely before cutting. Dust with confectioners’ sugar and, if desired, a little cinnamon. Serve at room temperature.

Notes

The filling must reach a simmer and cook for an additional 2 to 3 minutes while being whisked constantly so the starches fully gel. Fully cooled bougatsa has better flavor and texture. It is best eaten the day it is baked. Keep the phyllo covered while assembling to prevent it from drying out.

Nutrition per serving

• dessert
• pastry
• Greek
• baked
• vegetarian
• make-ahead
• custard
• phyllo