Bougatsa (Μπουγάτσα) — Greek Custard-Filled Phyllo Pastry

• 450 gPhyllo dough sheets (thawed if frozen)
• 140 gUnsalted butter (melted)
• 1000 mlWhole milk
• 120 gFine semolina (not coarse)
• 160 gGranulated sugar
• 2Eggs (large)
• 2 tspVanilla extract
• 1 tspLemon zest (finely grated)
• 0.5 tspFine sea salt
• 20 gPowdered sugar
• 1 tspGround cinnamon

Instructions

1. 1

   Preheat the oven to 180°C (356°F) and position a rack in the middle. Brush a 33 x 23 cm (13 x 9 in) baking pan lightly with melted butter, then keep the remaining butter warm so it stays fluid.

2. 2

   Make the custard by warming the milk in a heavy saucepan over medium heat until steaming and just beginning to bubble at the edges. Whisk in the sugar, semolina, and salt in a steady stream, whisking constantly so no lumps form as it thickens.

3. 3

   Cook the semolina custard for 3–5 minutes, whisking, until it becomes thick and glossy and the whisk leaves visible trails. Remove the pan from the heat and let it stand for 2 minutes so it cools slightly before adding eggs.

4. 4

   In a bowl, whisk the eggs with the vanilla and lemon zest until smooth. Temper the eggs by whisking in 120 ml of the hot custard, then pour the egg mixture back into the saucepan and whisk vigorously for 30 seconds to fully combine.

5. 5

   Return the saucepan to low heat and cook for 1 minute, whisking, until the custard is thick again and silky. Transfer the custard to a shallow dish and press plastic wrap directly onto the surface to prevent a skin while you prepare the phyllo.

6. 6

   Unroll the phyllo and cover it with a lightly damp towel so it does not dry out while you work. Lay 1 sheet into the pan, letting excess hang over the sides, then brush it with melted butter and repeat with 7 more sheets, rotating directions so the base is well layered.

7. 7

   Spoon the warm custard into the center and spread it into an even layer, leaving a 2 cm border clear around the edges. Fold the overhanging phyllo inward over the custard, brushing the folds with butter so they adhere and bake crisp.

8. 8

   Top with the remaining phyllo sheets, one at a time, brushing each sheet with butter and tucking the edges neatly into the pan. Brush the top generously with butter, then score the top lightly into 8 squares without cutting all the way through to the custard.

9. 9

   Bake for 30–35 minutes until the bougatsa is deeply golden and audibly crisp when tapped. Rest for 10 minutes so the custard sets, then cut along the scored lines, dust with powdered sugar and cinnamon, and serve warm.