Bougatsa

1. 1

   Gather the ingredients.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C).

3. 3

   Using a stand mixer with a whisk attachment, beat the eggs on medium speed until foamy, about 1 minute. Add the white sugar, then continue beating on medium speed until thick and foamy, 4 to 5 minutes.

4. 4

   Meanwhile, heat the milk in a large saucepan over medium-low, stirring occasionally, until it starts to simmer.

5. 5

   With the mixer on low speed, slowly pour the hot milk into the egg mixture, beating until fully combined, about 30 seconds.

6. 6

   Return the milk mixture to the saucepan. Place the saucepan over medium-low heat and cook, whisking constantly, until it begins to simmer and thickens slightly, 3 to 4 minutes.

7. 7

   Gradually whisk in the semolina flour; cook, stirring constantly, until it thickens to a porridge-like consistency, 1 to 2 minutes.

8. 8

   Remove the saucepan from the heat. Gradually whisk in the cold butter, 1 tablespoon at a time, into the mixture in the saucepan until emulsified, about 2 minutes.

9. 9

   Whisk in the lemon zest, lemon juice, and vanilla. Let the custard stand at room temperature while you prepare the baking pan, stirring occasionally.

10. 10

    Brush the bottom and sides of a nonstick 13- x 9-inch baking pan with about 1 tablespoon of the melted butter.

11. 11

    Gently unfold and place the phyllo sheets on a clean work surface; cover them with a damp, clean kitchen towel to keep the phyllo moist while you work.

12. 12

    Layer 8 phyllo sheets in the prepared baking pan, lightly brushing each sheet with melted butter.

13. 13

    Spread the custard over the phyllo in an even layer.

14. 14

    Top with 2 phyllo sheets, lightly brushing each sheet with melted butter and stretching the sheets to cover the sides of the baking pan.

15. 15

    Working with the remaining 8 phyllo sheets, one sheet at a time, place a phyllo sheet on the work surface and lightly brush it with melted butter.

16. 16

    Starting from one short end, fold the phyllo sheet accordion-style to make a long strip with 2-inch-wide pleats.

17. 17

    Place the folded phyllo strip crosswise in the baking pan with the pleats facing up. Repeat the brushing and folding process with the remaining 7 phyllo sheets and melted butter, placing the strips side by side to fully cover the baking pan.

18. 18

    Bake in the preheated oven until the pastry is golden brown and crispy, 40 to 45 minutes.

19. 19

    Remove from the oven and let the bougatsa cool slightly at room temperature for 30 minutes.

20. 20

    Dust evenly with confectioner's sugar and cinnamon. Slice into squares, and serve warm or at room temperature.

21. 21

    Recipe developed by Jasmine Smith.

• Calories 351.25 kcal Moderate
• Protein 7.49 g Moderate
• Carbs 36.47 g Moderate
• Total Fat 18.88 g High
• Saturated Fat 10.61 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 105.91 mg High
• Sodium 181.74 mg Moderate
• Fiber 1.78 g Low Source
• Sugar 14.74 g High
• Added Sugar 0.0 g Low Source
• Calcium 60.18 mg Low Source
• Iron 0.68 mg Low Source
• Potassium 105.36 mg Low Source
• Vitamin A 207.11 mcg_rae Good Source
• Vitamin C 0.65 mg Low Source
• Vitamin D 1.61 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten