Bougatsa

Ingredients

• 1 cup salted butter (8 ounces), melted, divided
• 1 (16-ounce) package frozen 14- x 18-inch phyllo pastry sheets (such as Kontos Fillo #4), thawed
• 1 1/3 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 5 large eggs
• 2 egg yolks
• 1 2/3 cups heavy cream
• 1 1/2 cups whole milk
• 1/4 cup plus 1 tablespoon rosewater (such as Cortas)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom (optional)
• 1/4 teaspoon saffron powder
• Powdered sugar, ground cardamom, and roughly chopped salted pistachios, for garnish
• pistachios
• Rose petals, for garnish

Steps

1. Preheat oven to 425°F. Brush bottom and sides of a nonstick 9- x 13-inch baking pan with about 1 tablespoon melted butter. Gently unfold and place phyllo sheets on a clean work surface; cover with a damp, clean kitchen towel to keep phyllo moist while you work.
2. Place 1 phyllo sheet on a work surface. Brush phyllo with some of the melted butter and top with a second sheet. Brush second phyllo sheet with some of the melted butter; top with a third phyllo sheet. Transfer to prepared baking pan, placing so phyllo fully covers bottom of pan and reaches partially up pan sides.
3. Working with 1 sheet at a time, place phyllo sheet on work surface; lightly brush with some of the melted butter. Starting from one short end, fold the phyllo sheet accordion-style to create a long strip with 1 1/2-inch-wide pleats. Place folded phyllo strip lengthwise in baking pan, with pleats facing up. Repeat brushing and folding process with remaining phyllo sheets, placing strips side by side to fill baking pan. (Do not stack phyllo strips.)
4. Using your fingers, gently open pleats of each phyllo strip. Drizzle phyllo evenly with remaining melted butter. Bake in preheated oven until phyllo is golden brown, about 25 minutes.
5. Meanwhile, whisk together granulated sugar, baking powder, and salt in a large bowl. Add eggs and egg yolks; whisk until completely incorporated and mixture is almost fluffy. Add cream, milk, rosewater, vanilla, cardamom (if using), and saffron powder; whisk until smooth.
6. Remove baking pan from oven and reduce oven temperature to 325°F.
7. Slowly pour or ladle cream mixture over hot phyllo; let stand at room temperature 15 minutes. Return pan to oven and bake at 325°F until custard is set and phyllo is golden brown, 30 to 35 minutes. Remove from oven and let bougatsa cool slightly at room temperature 15 minutes. Garnish with powdered sugar, cardamom, pistachios, and rose petals. Slice bougatsa and serve warm or at room temperature.