Easy Greek Bougatsa (Edit recipe)

Custard and jam are a match made in food heaven! We’re paying tribute to my Greek heritage today with my delicious and simple Bougatsa recipe! The decision to add E.D. Smith's Triple Fruit Spread brought flavour and colour to a dish I grew up eating. Making this recipe at home will be the best thing you do, I promise.

15 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	379
Fat:	21 g
Carbohydrates:	40 g
Protein:	13 g
Cholesterol:	54 g
Sodium:	114 mg
Fiber:	1 g
Sugars:	17 g
Calculated per serving.

by The Taste of Montreal

Serves: 10

Ingredients

Custard

2 whole Eggs
0.5 cup Unsalted Butter, (cold and cubbed for custard)
0.333 cup Granulated White Sugar
1.75 cup Milk, (use 2% or whole 3.5%)
0.25 cup Semolina Flour
0.333 cup Triple Berry Jam, (I used ED Smith brand)
0.5 tsp Vanilla Extract

Dough

8 pieces Phyllo Dough, (frozen or fresh)
0.5 cup Unsalted Butter, (melted, for brushing)
0.333 cup Powdered Sugar, (for garnish)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F
In a small bowl, whisk the eggs and set them aside
Over medium heat, add 1/4 cup butter and sugar to a sauce pan
Whisk until the butter is melted and then add the milk, semolina, and vanilla extract
Lower heat and continue to whisk until the milk heats up but is not boiling
Slowly add the eggs, one at a time, whisking continuously the whole time (avoid sticking)
Continue to whisk until the custard thickens
Remove from heat and set aside to cool to room temperature
Generously grease an 8×8 baking pan with melted butter and lay out a filo sheet in it
Brush the filo sheet with butter and add another filo sheet over top
Repeat until you have used 5 sheets
Pour the custard into the baking dish along with the triple fruit jam and gently fold over the overhanging filo edges to envelope the custard
Brush the filo again with butter and scrunch the the rest of the filo so that it sits nicely on top
Brushing the top layer generously with butter
Bake for about 30-40 minutes or until it has turned golden brown
Allow to cool for 10 minutes and then dust generously with icing sugar and cinnamon
Serve cold or hot!