Bougatsa Recipe – Greek Special
Bougatsa is a beloved Greek pastry featuring layers of flaky phyllo dough enveloping a sweet semolina custard that’s creamy and rich. This dessert or breakfast pastry blends crispy texture with a soft, milk-based filling, lightly scented with vanilla and often topped with powdered sugar and cinnamon. Whether served warm in the morning or as a comforting evening treat, Bougatsa brings a taste of Northern Greece to your table with minimal fuss and maximum flavor.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
Keftedes – Greek Meatballs Ingredients:
- For the Custard Filling:3 cups whole milk
- 1/2 cup fine semolina
- 1/3 cup granulated sugar
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 egg (lightly beaten)
For the Pastry:
- 8–10 sheets of phyllo dough (thawed if frozen)
- 1/3 cup unsalted butter (melted, for brushing)
For Topping:
- Powdered sugar (for dusting)
- Ground cinnamon (for dusting)
Make the Custard Filling:
In a saucepan over medium heat, heat the milk until warm.
Gradually whisk in the semolina and sugar, stirring constantly until thickened (about 5–7 minutes).
Remove from heat and stir in the butter and vanilla extract.
Allow to cool slightly, then stir in the beaten egg. Mix until smooth.
Set aside to cool completely.
Prepare the Phyllo Pastry:
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Place one sheet of phyllo on a clean surface and brush it lightly with melted butter.
Layer 3–4 more sheets on top, brushing each with butter.
Spoon some custard filling into the center of the layered phyllo.
Fold the sides inward to encase the filling and form a neat rectangle or square.
Place seam-side down on the baking tray.
Repeat for the remaining filling and phyllo.
Brush the tops with more melted butter.
Bake:
Bake for 25–30 minutes or until golden brown and crispy.
Remove from oven and let cool slightly.
Serve:
Dust generously with powdered sugar and cinnamon.
Slice and serve warm.
Enjoy with a cup of Greek coffee or tea for a traditional touch
Recipe Notes :
Phyllo Handling Tip: Keep phyllo sheets covered with a damp towel so they don’t dry out and crack—this helps maintain that delicate flake.
Custard Consistency: Stir continuously while cooking semolina to avoid lumps and ensure a smooth, silky custard texture.
Flavor Twist: A touch of lemon zest or orange blossom water can add subtle aroma without overpowering the vanilla.
Storage Advice: Leftovers keep up to 2 days refrigerated; reheat in oven to restore crispness of the phyllo.
Serving Moments: Excellent for breakfast, brunch, or as an afternoon sweet treat—serve with Greek coffee or a cup of tea for authentic pairing.
