Bougatsa | Lemon Orange Pie
A twist on the vanilla pies found in Thessaloniki
- Prep time
- 35 min
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb phyllo sheets box
- 4 cups milk
- Zest of 1 lemon
- Zest of 1/2 an orange
- 3/4 cup semolina flour
- 2 eggs
- 2 egg yolks
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon brandy (optional)
- 1/2 stick butter (melted)
- Ground cinnamon and powdered sugar (for topping)
Instructions
- 1
Add milk, lemon zest, and orange zest to pan.
- 2
Heat over medium heat.
- 3
Once it gets hot, not boiling, begin slowing adding the semolina, stirring constantly.
- 4
As soon as it starts to get thick, turn off heat and set aside.
- 5
In a separate bowl, combine: eggs and egg yolks, vanilla, sugar, and brandy, mix well.
- 6
Add to semolina mixture, mix until well combined.
- 7
Return semolina to stove, and cook over low heat until a custard forms, stirring frequently, remove from heat when done and set aside.
- 8
Grease baking dish with some of the melted butter.
- 9
Remove phyllo from wrapper and cut phyllo sheets to fit baking pan.
- 10
Take one piece of phyllo and place it in baking pan, brush with melted butter.
- 11
Repeat this 6 more times, brushing each sheet with butter.
- 12
After 7 sheets, add semolina mixture and spread evenly, it's ok if its thick.
- 13
Repeat step 10, adding 7 more sheets over top.
- 14
Brush top sheet with butter and place in preheated oven at 350F for 35-40 minutes, or until top is golden brown.
- 15
When finished, cut into squares, place a square on a plate, top with some ground cinnamon and powdered sugar.
- 16
Serve!