Thessaloniki Semolina Custard Bougatsa in Crisp Phyllo

10 ingredients

13 steps

What you need

750 ml (3 cups) whole milk
100 g (1/2 cup) granulated sugar
1 pinch salt
90 g (1/2 cup) fine semolina
2 large eggs
150 g (10 tbsp) unsalted butter, 30 g for the custard, 120 g melted for the phyllo
2 tsp vanilla extract
16 sheets (about 14 oz) phyllo dough, thawed
2 tbsp powdered sugar, for dusting
1 tsp ground cinnamon, for dusting

Restated from the original video

1
Heat the oven to 180 °C (350 °F). Keep the phyllo covered with a damp towel while you work.
2
Warm the milk with the sugar and salt in a large saucepan over medium heat until steaming.
3
Rain the semolina into the milk while whisking, then cook, stirring constantly, until it thickens like porridge, 5-6 min.
4
Take the pan off the heat and stir in 30 g of the butter and the vanilla.
5
Beat the eggs in a bowl, whisk in a ladle of the hot custard, then stir this back into the pan.
6
Cook over low heat for 1-2 min, stirring, until thick and smooth. Cover the surface with plastic wrap and leave to cool for 15 min.
7
Melt the remaining 120 g of butter. Brush a 24 cm (9 1/2 in) square baking dish generously with it.
8
Lay a phyllo sheet in the dish with the edges hanging over the sides and brush it with butter. Repeat with 7 more sheets, brushing each one.
9
Spread the warm custard evenly over the phyllo and fold the overhanging edges in over the top.
10
Lay the remaining 8 sheets over the custard one at a time, brushing each with butter, and tuck the edges down inside the dish.
11
Brush the top with the last of the butter. Score only the top layers into 8 squares with a sharp knife.
12
Bake until the top is deep golden and crisp, 35-40 min.
13
Let the bougatsa rest for 10 min, then dust generously with powdered sugar and cinnamon. Cut along the scores and serve warm.

Imported from vivoglutenfree.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.