Bougatsa

Bougatsa is a traditional Greek pastry that has been enjoyed for centuries. Originating in the Byzantine Empire, it found popularity in northern Greece, particularly Thessaloniki, where it's considered a breakfast staple. The name 'Bougatsa' likely derives from the Ottoman word "Pogatza," reflecting the cultural blend of the region.

Ingredients

• Phyllo dough - 10-12 sheets
• Semolina - 1/2 cup
• Milk - 2 cups
• Sugar - 1/2 cup
• Butter - 1/2 cup, melted
• Eggs - 2 large
• Vanilla extract - 1 teaspoon
• Cinnamon - 1 teaspoon
• Powdered sugar for dusting
• Salt - a pinch

Preparation

Making the Custard Filling

1. In a medium saucepan, combine milk and sugar over medium heat. Stir occasionally until the sugar dissolves completely.
2. Slowly add the semolina while continuously whisking to avoid lumps.
3. Cook the mixture for about 5-7 minutes, stirring constantly, until it thickens.
4. Remove from heat and add vanilla extract and a pinch of salt.
5. Let the custard cool for a few minutes, then beat in the eggs one at a time.

Assembling the Bougatsa

1. Preheat your oven to 180°C (350°F).
2. Brush a baking dish with some melted butter.
3. Lay half of the phyllo dough sheets one by one, brushing each sheet with butter before placing the next.
4. Pour the custard filling evenly over the layered phyllo dough base.
5. Cover the filling with the remaining phyllo dough sheets, again brushing each with butter.
6. Trim any excess phyllo dough around the edges and tuck them in neatly.

Baking the Bougatsa

1. Score the top layers of the phyllo dough lightly in squares to allow steam to escape.
2. Bake in the preheated oven for 30-40 minutes or until the top is golden brown and crisp.
3. Once baked, remove from the oven and allow it to cool slightly.

Serving

1. Before serving, dust the top of the Bougatsa with powdered sugar and a sprinkle of cinnamon.
2. Cut into squares following the scored lines.
3. Serve warm and enjoy the crispy, creamy texture that defines Bougatsa.

This delightful pastry is perfect for breakfast or enjoyed as a dessert with coffee. The combination of the flaky phyllo dough and creamy filling makes it a beloved dish that continues to be a staple in Greek cuisine.