Sweet Custard Filo Pie (Bougatsa)

This versatile and creamy sweet favorite can be found in every bakery and small pastry shop in Greece. People have it as a mid-morning snack during their work break, or, with their afternoon coffee. The filling is a simple vanilla and lemon-scented custard that is enclosed in multiple layers of buttery filo dough. It is traditionally made with very large, handmade filo sheets that are layered one on top of the other with the custard enclosed in the middle. Ready-made filo dough makes this a lot easier to prepare.

We had this at the school last night, as part of a Greek Springtime menu for my Couples’ Cooking Class. My students were especially surprised to see how easy and forgiving it is to handle the store-bought filo, and, how fast the whole dish was assembled. After half an hour in the oven, the school was filled with the enticing aroma of this scrumptious custard dessert. We took the bougatsa out of the oven, sprinkled it with a light dusting of powdered sugar and cinnamon, and enjoyed. And now, you can too!

Sweet Custard Filo Pie (Bougatsa)

(serves 16)

For the Custard Filo Pie:

• 4 cups whole milk
• — —- ribbons of lemon peel
• ½ cup unsalted butter
• ⅔ cup fine semolina or wheat farina (cream of wheat)
• ⅔ cup sugar
• 2 lrg. eggs
• 2 lrg. egg yolks
• 1 tsp. vanilla extract
• 1 lb. filo dough, size 4 (thin), defrosted
• — — melted butter (for brushing on the filo)

 For the Topping:

• —  Confectioner’s sugar
• —  ground cinnamon

1. In a saucepan, warm the milk and lemon peel. Bring to a boil and set aside.

2. In a medium pot, melt the butter. Stir in the farina and mix with a wooden spoon, until fragrant and lightly brown, about 4 minutes. Gradually add the hot milk, mixing well until thoroughly blended. Next, add the sugar and stir well until the mixture is thickened. Remove from the heat and set aside, stirring occasionally to keep the custard from forming a skin on top. Allow the custard to cool slightly.

3. In a mixing bowl, beat the eggs, egg yolks, and vanilla. Add slowly to the pot and mix well to combine. Discard the lemon rind, cover with plastic wrap, and then set the mixture aside until ready to use.

4. Preheat the oven to 375 °F.

5. Lightly brush a deep baking pan (15x10x2), glass or ceramic, with the melted butter. Line the bottom of the pan with 8 sheets of filo, brushing each sheet well with the melted butter. Add the custard filling. Fold the excess filo that overlap the pan in and over the custard. Using scissors, trim the remaining sheets of filo to fit the size of the pan. Top the custard with the trimmed, remaining filo, brushing each with butter. Carefully score the top few layers to form squares about 2”x2”, so you have a total of 16 pieces. (This will make it easier to cut and serve later.) Brush the top lightly with butter and bake for about 30 minutes, or until the top is golden brown.

6. Remove from the oven, sprinkle with the Confectioner’s sugar and cinnamon while hot, and allow it to cool for at least 10 minutes before serving.