Custard Pie
Known in Greece as: Bougatsa
A beloved Greek breakfast pastry with creamy semolina custard wrapped in crispy filo.
Ingredients
- For the custard:
- 1 litre whole milk
- 150g fine semolina
- 150g caster sugar
- 4 eggs
- 50g butter
- 1 tsp vanilla extract
- Zest of 1 lemon
- For the pastry:
- 270g filo pastry (about 12 sheets)
- 150g butter, melted
- For topping:
- Icing sugar for dusting
- Ground cinnamon for dusting
Method
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First, make the custard. Heat the milk in a large saucepan over medium heat until it just begins to simmer (don't let it boil).
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Gradually whisk in the semolina in a steady stream, stirring constantly to prevent lumps.
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Reduce heat to low and cook, stirring continuously, for 8-10 minutes until the mixture thickens to a custard consistency.
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In a separate bowl, whisk together the sugar and eggs until light and fluffy. Gradually add a ladle of the hot semolina mixture to the eggs, whisking constantly to temper them.
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Pour the egg mixture back into the saucepan with the semolina, stirring constantly over low heat for 2-3 minutes until thick and glossy.
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Remove from heat and stir in the butter, vanilla extract, and lemon zest. Mix until the butter melts completely. Set aside to cool for 15 minutes, stirring occasionally to prevent a skin forming.
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Preheat your oven to 180°C (160°C fan). Brush a 30cm x 25cm baking dish generously with melted butter.
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Layer 6 sheets of filo pastry in the dish, brushing each sheet generously with melted butter before adding the next. Let the edges overhang the sides of the dish.
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Pour the cooled custard over the filo base, spreading it evenly to the edges. Fold any overhanging filo over the custard.
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Top with the remaining 6 filo sheets, again brushing each with melted butter. Tuck in the edges neatly or trim them. Brush the top generously with butter and lightly score into squares or diamond shapes with a sharp knife.
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Bake for 35-40 minutes until deep golden brown and crispy on top. The custard should be set.
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Remove from oven and allow to cool for 15 minutes. While still warm, generously dust with icing sugar, then add a lighter dusting of cinnamon on top.
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Cut along your scored lines and serve warm. Traditionally enjoyed as a breakfast pastry with Greek coffee. Best eaten the same day while the pastry is still crispy.