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Bougatsa | Lemon Orange Pie
Kenton & Jane
A twist on the vanilla pies found in Thessaloniki
Print Recipe
Pin Recipe
Prep Time
35
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Cuisine
Greek
Servings
12
Ingredients
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
Add milk, lemon zest, and orange zest to pan.
Heat over medium heat.
Once it gets hot, not boiling, begin slowing adding the semolina, stirring constantly.
As soon as it starts to get thick, turn off heat and set aside.
In a separate bowl, combine: eggs and egg yolks, vanilla, sugar, and brandy, mix well.
Add to semolina mixture, mix until well combined.
Return semolina to stove, and cook over low heat until a custard forms, stirring frequently, remove from heat when done and set aside.
Grease baking dish with some of the melted butter.
Remove phyllo from wrapper and cut phyllo sheets to fit baking pan.
Take one piece of phyllo and place it in baking pan, brush with melted butter.
Repeat this 6 more times, brushing each sheet with butter.
After 7 sheets, add semolina mixture and spread evenly, it's ok if its thick.
Repeat step 10, adding 7 more sheets over top.
Brush top sheet with butter and place in preheated oven at 350F for 35-40 minutes, or until top is golden brown.
When finished, cut into squares, place a square on a plate, top with some ground cinnamon and powdered sugar.
Serve!
Notes
Serving is per square, will vary depending on size.