Pumpkin Bougatsa

Servings 16, Total Time 1 hour

This pumpkin bougatsa recipe captures the essence of autumn and the holiday spirit. It’s a simple yet enchanting dessert with a light and crispy texture, filled with a creamy semolina pumpkin custard with warm hints of orange and cinnamon. Not overly sweet, it makes for a delightful treat perfect for any gathering!

Ingredients:

• 1 lb box of phyllo pastry at room temperature  

• 1 cup melted butter  

• 4 cups milk  

• 1 ¼ cup fine semolina  

• 1  cup pumpkin pie filling  

• 1 large egg + 2 large egg yolks  

• ½ cup sugar  

• 1 tsp orange zest  

• 1 tbsp Grand Marnier or other orange liqueur  

• Powder sugar to serve

• Cinnamon powder to serve

Steps:

1. Preheat your oven to 350°F (175°C).

2. In a large pot, bring milk to a gentle boil. Whisk in the semolina, and cook for about 5 minutes until thick. Cover with plastic wrap, placing a piece directly on the custard to prevent skin from forming. Set aside to cool.

3. Whisk the eggs, sugar, Grand Marnier, and orange zest in a large bowl until smooth. Add the egg mixture to the cooled semolina mixture, whisking until well combined. Cover the custard with plastic wrap and set aside.

4. Melt the butter and use it to coat a 13x18-inch baking pan thoroughly. Fold the ten bottom half sheets to mark the halfway point. Place one sheet of phyllo on all four sides of the pan, allowing half to overhang. Continue layering and buttering the rest of the phyllo inside the pan, two sheets at a time, until you reach the halfway point. Cover the remaining phyllo with a damp towel to prevent it from drying out. 

5. Pour the custard filling into the baking dish and spread it evenly over the phyllo. Gently fold the overhanging phyllo over the custard. Next, place two sheets of phyllo on top of the custard and brush with butter. Continue layering and buttering every two sheets until all the phyllo is used. Finally, brush the top layer with more butter. Place the pan in the refrigerator for 10 minutes; this will firm up the top and make it easier to score nicely.

6. Use a sharp knife to score the top layers of phyllo dough into 24 squares. Bake for about 30 minutes or until the top is golden brown. Once done, remove it from the oven and let it cool for about 5 minutes. Before serving, dust with powdered sugar and cinnamon.

Notes:

A pack of phyllo dough usually contains 20 sheets, each measuring approximately 14 by 18 inches. I typically trim off an inch from the edge and save it in a ziplock bag for various crinkle phyllo pastries.