Bougatsa Recipe – Greek Special
Bougatsa is a beloved Greek pastry known for its flaky, golden layers of phyllo dough wrapped around a creamy, sweet semolina custard. Often dusted with powdered sugar and cinnamon, Bougatsa is enjoyed as a breakfast pastry or dessert and is especially popular in Northern Greece, particularly Thessaloniki. Its delightful balance of crisp and creamy textures, along with the warmth of cinnamon and sugar, makes it an irresistible treat for any time of the day. Let’s dive into making this comforting and traditional Greek delight
- 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 Tip : Keep unused phyllo sheets covered with a damp towel to prevent drying out.
Custard Variations : You can add a hint of lemon zest to the custard for a citrusy note.
Savory Option : Bougatsa can also be made with cheese or minced meat for a savory twist.
Storage : Store leftovers in the refrigerator for up to 2 days and reheat in the oven to maintain crispness.
Serving Suggestion : Perfect for breakfast, brunch, or an afternoon sweet treat.
