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Authentic Greek Bougatsa pastry with crispy golden phyllo and creamy custard filling, dusted with powdered sugar, served on a rustic table
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Greek Bougatsa

Bougatsa is a traditional Greek pastry made with crispy phyllo dough and a creamy semolina custard filling. This delightful treat, commonly enjoyed for breakfast or dessert, originates from northern Greece, particularly Thessaloniki. With a perfectly balanced texture of crunchy layers and smooth custard, Bougatsa is an irresistible dish that brings a taste of Greece to your kitchen.
Prep Time20 minutes
Cook Time35 minutes
Resting Time10 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert
Cuisine: Greek, Mediterranean
Servings: 4 servings
Calories: 320kcal

Equipment

  • Saucepan
  • Whisk
  • Baking Dish
  • Pastry brush
  • Knife

Ingredients

Custard Filling

  • 2 cups Whole milk
  • 1/4 cup Semolina flour
  • 1/2 cup Sugar
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • 3 tbsp Butter (melted)
  • Powdered sugar

Phyllo Dough Layers

  • 8-10 sheets Phyllo dough
  • 1/2 cup Butter (melted)

Instructions

  • Prepare the Custard:
    Heat milk and sugar in a saucepan over medium heat until warm but not boiling.
    Slowly whisk in semolina flour, stirring continuously to prevent lumps.
    Continue stirring until the mixture thickens into a pudding-like consistency.R
    emove from heat and mix in beaten eggs, vanilla extract, and melted butter.
    Let the custard cool slightly before assembling.
  • Layer the Phyllo Dough:
    Preheat the oven to 375°F (190°C).
    Brush a baking dish with melted butter.
    Layer 5-6 sheets of phyllo, brushing each with butter for flakiness.
  • Assemble the Bougatsa:
    Pour the custard filling evenly over the phyllo base.
    Cover with another 4-5 sheets of phyllo, buttering each layer.
    Tuck in the edges to encase the filling
  • Bake and Serve:
    Bake for 30-35 minutes, or until golden brown and crispy.
    Allow to cool slightly before cutting.
    Dust with powdered sugar and optionally cinnamon.
    Serve warm with Greek coffee or an iced frappe.

Notes

  • Use high-quality phyllo dough for the crispiest texture.
  • Bougatsa is best enjoyed fresh but can be stored in the refrigerator for up to three days.
  • Reheat in the oven for best results.
  • Experiment with variations like cinnamon-infused custard or savory cheese-filled Bougatsa.