
A coveted breakfast treat from Greece that pairs perfectly with a rich cup of coffee. This semolina custard filo pastry can be savored on its own, showcasing the vanilla-forward custard, or you can “guss it up” with chocolate chips, a fresh berry jam layer, or a hint of cinnamon and orange. While I’ve experimented with countless flavor variations, the classic vanilla remains my true favorite!

Printable PDF of this recipe here.
Makes one 9 x 9-inch cake; about 9 servings

2 eggs
2 egg yolks
4 tsp pure vanilla extract
¾ cup granulated sugar
½ cup semolina flour
4 cups whole milk
6 Tbsp unsalted butter, divided
1 Tbsp canola oil
1 package filo dough, thawed at room temperature for 1 hour (12 layers needed, about ½ package)
4 Tbsp Macrina vanilla sugar
2 Tbsp powdered sugar
FUN VARIATIONS
Stir in zest of 1 orange with the egg mixture before cooking the custard.
Sprinkle ½ cup of semi-sweet chocolate chips over the custard before adding crinkled filo.
Swirl a generous ¼ cup of Project Barnstorm Apricot Conserve into the cooled custard before spreading over the filo base.

In a medium bowl, whisk together the eggs, egg yolks, vanilla extract, sugar, and semolina flour until smooth. Set aside.
In a medium saucepan over medium-high heat, scald the milk. Remove from heat.
Slowly temper the hot milk into the egg mixture, ladling a little at a time and whisking thoroughly after each addition. After about 3 ladles, pour the mixture into the saucepan with the remaining milk.
Return the saucepan to medium heat, whisking constantly until the custard thickens to a pudding-like consistency, about 10 minutes. Keep heat moderate to prevent curdling. Remove from heat and whisk in 2 Tbsp of butter until fully incorporated. Transfer custard to a clean bowl, cover its surface with plastic wrap, and refrigerate for 2 hours to cool.
Preheat oven to 360°F. Line a 9 x 9-inch square cake pan with a piece of parchment paper about 9 x 14 inches, brushing the base and sides of the pan with canola oil so it adheres. Parchment should come up two sides and overhang.
Melt the remaining 4 Tbsp butter in a small saucepan.
Place a sheet of filo dough in the pan, centering it so the edges come up the sides. Lightly brush with melted butter. Repeat layering with additional sheets to create a 6-layer base, sprinkling 1 Tbsp of vanilla sugar over the third and fifth layers.
Spread the cooled semolina custard over the filo base, smoothing with an offset spatula.
For the top layer, crinkle or accordion-fold another 6 sheets of filo and place over custard, covering completely. Sprinkle 2 Tbsp of vanilla sugar over top, then drizzle with remaining melted butter.
Bake for 30 to 35 minutes, or until the top is golden brown and the custard is set.
Cool for 15 minutes. Run a knife along unlined sides of pan, then lift pastry out using the parchment paper overhang. Cool slightly on wire rack.
Cut gently with a serrated knife into desired servings. Dust with powdered sugar and serve warm or at room temperature with coffee or hot tea.
Bougatsa may be made ahead of time and stored in the refrigerator overnight. Before serving, reheat at 325°F for 10 minutes to warm and soften the custard.
