Greek cuisine · Breakfast & Eggs

Bougatsa

Phyllo pastry with semolina custard, icing sugar and cinnamon – the breakfast of Thessaloniki.

Ingredients · for 6 servings

• 500 g phyllo dough
• 1 l milk
• 150 g fine semolina
• 150 g sugar
• 3 eggs
• 1 vanilla pod
• 100 g butter
• Icing sugar
• Cinnamon

Instructions

1. Bring the milk to a boil with the vanilla, sprinkle in the semolina and sugar and stir into a thick custard.
2. Let it cool slightly, then stir in the beaten eggs.
3. Brush the phyllo sheets with melted butter and line the dish with half of them.
4. Pour in the custard, cover with the remaining sheets and fold in the edges.
5. Bake at 180 °C for 40 minutes and dust lukewarm with icing sugar and cinnamon.