How to make Bougatsa - Greek Custard Pie

Greeks traditionally eat Bougatsa for breakfast but for me bougatsa is not just for breakfast!
Its a creamy, sweet delight...
Ingredients
750 ml milk
2 egg yolks
70 g fine semolina
150 g granulated sugar
1 tsp vanilla bean paste / vanilla extract
40 g butter
1 pack of filo pastry
50 g butter (melted) for layering the filo
ground cinnamon (for sprinkling)
2 tbs icing sugar
1 orange or lemon
Enjoy!

[@deborahhealey1328]

Still making your yummy recipes! Debbie😋

[@SofiasGrekaKitchen]

Thank you Debbie!

[@zorro4809]

thank you from palestine

[@SofiasGrekaKitchen]

Thank you!

[@najatskitchen]

Thanks for sharing this recipe. What’s the difference between bougatsa and galactobureko?

[@SofiasGrekaKitchen]

Thank you for your question - the main difference is that the galaktoboureko is soaked in a lovely syrup (water, sugar and either orange or lemon, I also add a cinnamon stick ) but the bougatsa is dusted in icing sugar and cinnamon. This is why bougatsa is eaten traditionally as a breakfast pastry :-)

[@ruliviljoen952]

My favourite Greek pastry 😀 Can I please ask why you don’t score it before baking or sprinkle water on top? Thanks Ruli

[@SofiasGrekaKitchen]

Hello...because at the end I brush it with the butter so I don't sprinkle it with water and I like to bake my bougatsa, let it cool and then cut it - i feel its better and it keeps the mixture inside the filo better :-)

[@lizziec7495]

Looks delicious. I'm definitely going to try it.

[@SofiasGrekaKitchen]

Thank you! It is very yummy 😊

[@anthonybeale1584]

Yamas Sofia.

[@elmiraarakelyan5719]

What # is pilo?