Sunlit Bougatsa
Discover this easy-to-make, scrumptious Greek dessert recipe for Sunlit Bougatsa and indulge in the delicate layers of flaky pastry, warm semolina pudding, and sweet honey. Perfect for a vegetarian brunch or dessert option.
Allergens
Dairy, Gluten (Phyllo)
Ingredients
- 1 sheet frozen phyllo pastry, thawed
- 2 cups whole milk
- 1/2 cup fine semolina
- 1 teaspoon cinnamon
- 1/4 cup honey
- 1/4 cup sugar
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9 inch pie dish.
- In a medium saucepan, heat milk over medium heat until simmering. Gradually add semolina while stirring continuously to avoid lumps. Continue cooking and stirring until the mixture thickens, about 3 4 minutes. Stir in cinnamon and set aside.
- Arrange phyllo sheets in pie dish, brushing each layer with melted butter. Layer phyllo until pastry covers dish completely. Trim excess around edges.
- Spoon warm semolina mixture over the phyllo base and level the surface. Drizzle remaining honey on top.
- Bake for 25 30 minutes, or until golden brown and crispy. Remove from oven and let cool slightly before slicing.
Chef’s Insight
To achieve the perfect flaky texture in your phyllo pastry, make sure to keep it covered while working with it to prevent it from drying out.
Notes
This recipe is an excellent choice for a brunch or dessert with a touch of Greek flair.