GREEK BOUGATSA (crispy phyllo filled with custard)

semolina

🥗Healthier: ground oats

💰Cheaper: cornstarch

Ground oats provide a similar texture with less cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier and dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and adds a nutty flavor.

powdered sugar

💰Cheaper: granulated sugar

Granulated sugar can be blended to make a powdered alternative.

Heat 4 cups of whole milk in a saucepan until steaming, avoiding a skin forming on top.

Add 1 cup of sugar, 1/4 teaspoon of salt, 2 tablespoons of salted butter, and 1/2 cup of fine semolina flour to the steaming milk.

Stir constantly over medium heat until the mixture thickens, about 5-10 minutes.

In a bowl, beat eggs and temper them by slowly adding about 1 cup of the hot milk mixture while stirring.

Combine the tempered egg mixture back into the saucepan with the remaining milk mixture and stir constantly.

Add vanilla extract and the zest of half a large orange to the mixture, cooking for an additional 2 minutes on low heat.

Remove from heat and let the custard cool to room temperature, or refrigerate overnight for best results.

Cover the custard with plastic wrap to prevent a skin from forming while it cools.

Prepare phyllo dough by unfolding it and laying it out on a clean surface.

Layer the phyllo sheets in a baking dish, brushing each layer with melted butter, ensuring there are no seams or cracks.

Fill the phyllo with the cooled custard and fold the edges over the filling, sealing with more butter.

Bake in a preheated oven until golden brown, about 30-35 minutes.

Let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens