{"id":5495,"date":"2025-04-01T18:24:53","date_gmt":"2025-04-01T18:24:53","guid":{"rendered":"https:\/\/blog.macrinabakery.com\/blog\/?p=5495"},"modified":"2025-04-01T18:25:33","modified_gmt":"2025-04-01T18:25:33","slug":"recipe-of-the-month-bougatsa","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-bougatsa\/","title":{"rendered":"Recipe of the Month: Bougatsa"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

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 \u201cguss it up\u201d with chocolate chips, a fresh berry jam layer, or a hint of cinnamon and orange. While I\u2019ve experimented with countless flavor variations, the classic vanilla remains my true favorite!<\/p>\n\n\n\n

\"Bougatsa\"<\/figure>\n\n\n\n

Printable PDF<\/a> of this recipe here.<\/p>\n\n\n\n

Makes one 9 x 9-inch cake; about 9 servings<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

2 eggs<\/p>\n\n\n\n

2 egg yolks<\/p>\n\n\n\n

4 tsp pure vanilla extract<\/p>\n\n\n\n

\u00be cup granulated sugar<\/p>\n\n\n\n

\u00bd cup semolina flour<\/p>\n\n\n\n

4 cups whole milk<\/p>\n\n\n\n

6 Tbsp unsalted butter, divided<\/p>\n\n\n\n

1 Tbsp canola oil<\/p>\n\n\n\n

1 package filo dough, thawed at room temperature for 1 hour (12 layers needed, about \u00bd package)<\/p>\n\n\n\n

4 Tbsp Macrina vanilla sugar<\/a><\/p>\n\n\n\n

2 Tbsp powdered sugar


FUN VARIATIONS<\/strong>

Stir in zest of 1 orange with the egg mixture before cooking the custard.

Sprinkle \u00bd cup of semi-sweet chocolate chips over the custard before adding crinkled filo.

Swirl a generous \u00bc cup of Project Barnstorm Apricot Conserve<\/a> into the cooled custard before spreading over the filo base.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Preheat oven to 360\u00b0F. 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.<\/p>\n\n\n\n

Melt the remaining 4 Tbsp butter in a small saucepan.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Spread the cooled semolina custard over the filo base, smoothing with an offset spatula.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Bougatsa may be made ahead of time and stored in the refrigerator overnight. Before serving, reheat at 325\u00b0F for 10 minutes to warm and soften the custard.<\/p>\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

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 \u201cguss it up\u201d with chocolate chips, a … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[160],"tags":[],"class_list":["post-5495","post","type-post","status-publish","format-standard","hentry","category-recipes"],"yoast_head":"\nRecipe of the Month: Bougatsa - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-bougatsa\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe of the Month: Bougatsa - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"A coveted breakfast treat from Greece that pairs perfectly with a rich cup of coffee. 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