Bougatsa is a classic Greek pastry that combines thin, crisp layers of filo dough with a rich and creamy lemon-vanilla semolina pudding. This version of Bougatsa makes use of the light texture of filo dough, which crisps up beautifully in the oven, encasing a smooth, flavor-packed semolina pudding. Enhanced with fresh lemon zest and juice, this dessert strikes a perfect balance between tangy and sweet, providing a delightful flavor experience.
Why You’ll Love This:
The contrast in textures and the blend of citrus and creamy flavors make this Bougatsa irresistible. It’s a versatile dessert that can be enjoyed as a breakfast, a snack, or a sweet end to a meal. The process of assembling the pastry with its layers of filo and pudding is both fun and rewarding, offering a taste of Greek culinary tradition right in your kitchen.
Perfect Occasion:
This Bougatsa is perfect for any gathering where you want to impress your guests with something unique and satisfying. It’s great for brunch, as a special dessert after a Mediterranean-themed dinner, or during festive occasions when you want to offer something a bit different from the usual sweets.
Decoration Tips:
For an elegant presentation, generously dust the baked Bougatsa with icing sugar. You might also add a sprinkle of finely grated lemon zest or a few thin lemon slices for decoration before serving. To enhance the flavor, serve it alongside a cup of strong Greek coffee or a scoop of vanilla ice cream.
Ingredients:
- Semolina Pudding:
- 350 ml milk
- 90 g sugar
- 70 g durum wheat semolina
- 1 whole egg and 1 egg yolk, medium to large
- 90 g butter, cut into pieces
- Zest of one lemon
- Juice of half a lemon
- For Assembly:
- 12 sheets of filo dough
- 100 g butter, melted
Instructions:
- Prepare the Semolina Pudding:
- Cook milk, sugar, and semolina in a mixer set to 90°C, reverse speed, level 3, for 5 minutes until it thickens into a pudding. Add butter, lemon zest, and lemon juice and mix until the butter is fully incorporated.
- Transfer the pudding to a bowl and cover with cling film directly on the surface to prevent a skin from forming. Allow to cool.
- Assemble the Bougatsa:
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- Lay two sheets of filo dough on top of each other, brush with melted butter, and place a portion of the cooled pudding near one edge. Fold the edges over the pudding and roll up into a sealed pocket.
- Place each filled pastry on the prepared tray and brush with more melted butter.
- Bake:
- Bake in the preheated oven on the middle rack for about 25-30 minutes, or until golden brown and crisp.
- Serve:
- Let the Bougatsa cool slightly, then dust generously with icing sugar before serving.
Enjoy this delightful Bougatsa, a treat that perfectly combines the crispy, flaky texture of filo dough with the creamy richness of lemon-vanilla semolina pudding, offering a taste of Greece wherever you are!
