🇬🇷 Bougatsa – Greek Custard-Filled Phyllo Pastry
Flaky phyllo layers filled with warm, sweet custard and dusted with powdered sugar and cinnamon. A Greek café favorite you can make at home!
🧺 Ingredients
For the Custard:
3 cups whole milk
½ cup fine semolina
½ cup granulated sugar
1 tsp vanilla extract
3 egg yolks
1 tbsp butter
For the Pastry:
1 package phyllo dough (about 12 sheets, thawed)
½ cup melted butter (for brushing)
For Topping:
Powdered sugar
Ground cinnamon
👩🍳 Instructions
Make the Custard:
In a medium saucepan, heat the milk over medium heat until warm but not boiling.
Whisk in the semolina and sugar. Stir continuously until the mixture thickens (about 5–7 minutes).
Remove from heat and stir in the vanilla extract and butter.
Let the custard cool slightly, then whisk in the egg yolks one at a time. Set aside.
Assemble the Bougatsa:
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish or line with parchment.
Lay down one sheet of phyllo, brush with melted butter. Repeat, layering 6 sheets.
Pour the custard into the center and spread evenly.
Layer the remaining phyllo sheets on top, brushing each with butter.
Tuck in the edges or trim if needed. Brush the top generously with butter.
Bake:
Bake for 35–40 minutes or until golden brown and crispy.
Serve:
Let it cool slightly. Dust generously with powdered sugar and cinnamon before serving.
🍴 Tips:
Bougatsa is best served warm!
Cut into squares or triangles and enjoy with coffee or Greek mountain tea.