Description
This Greek-inspired semolina custard pie features creamy vanilla custard nestled between layers of flaky phyllo dough, baked to golden perfection, and dusted with cinnamon and powdered sugar. It’s a comfort dessert that’s both elegant and nostalgic — perfect served warm with coffee or tea!
Ingredients
Scale
- Custard Filling:
- 3 cups whole milk
- ½ cup fine semolina
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 3 large egg yolks
- Phyllo Pastry:
- 8–10 sheets phyllo dough, thawed
- ½ cup unsalted butter, melted (for brushing)
- Topping:
- Powdered sugar, for dusting
- Ground cinnamon, for dusting
Instructions
- Make the Semolina Custard: In a saucepan over medium heat, warm 3 cups milk until steaming (do not boil). Whisk in semolina and sugar, stirring constantly until thickened. Remove from heat, stir in vanilla, cool 5 minutes, then whisk in egg yolks one at a time until smooth.
- Prepare the Phyllo Layers: Preheat oven to 350°F (175°C). In a buttered 9×13″ pan, layer 4–5 phyllo sheets, brushing each with melted butter.
- Encase the Custard: Spread custard evenly over the base. Fold over edges to enclose. Layer remaining phyllo sheets on top, brushing each with butter. Trim or tuck edges.
- Bake to Golden Perfection: Brush top with extra butter. Bake for 35–40 minutes until golden brown.
- Garnish & Serve: Cool for 10 minutes. Dust with powdered sugar and cinnamon. Slice and serve warm.
Notes
Quick Tip: Lightly brush each phyllo sheet with butter to keep it crisp. Too much butter can cause sogginess. For a nutty twist, add toasted coconut on top before serving.
- Prep Time: PT25M
- Cook Time: PT40M
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 13g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: greek custard pie, bougatsa, semolina custard dessert, phyllo pastry dessert