Have you ever tried bougatsa? It’s a delicious Greek pastry made with crispy phyllo dough and a creamy custard filling. Think flaky, buttery layers of phyllo combined with a rich, smooth custard. So good, and actually not difficult to make at all.
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Tip from Eva
If you can find refrigerated phyllo dough, use that rather than frozen. It’s usually much easier to work with. You can often find refrigerated rolls of phyllo dough at Turkish or Middle Eastern grocery stores as well.
Homemade bougatsa
This sweet Greek custard pie is often eaten for breakfast, although it makes a wonderful dessert too. While bougatsa is commonly filled with sweet custard, savory versions are also popular. On Crete, for example, you’ll find versions filled with sheep’s milk cheese.
Recipe Ingredients
For making this delicious flaky pastry you need the following ingredients:
- eggs – you only use the egg yolks for this recipe. You can use the egg whites for making a delicious meringue!
- vanilla – while you can use vanilla extract, I went with fresh vanilla bean for this recipe for the best flavor
- milk – I like to use semi-skimmed milk for this or roughly 2% fat content
- semolina – semolina is made from grinding hard durum wheat
- sugar – I use regular granulated sugar for this
- cornstarch – for thickening the custard
- butter – for brushing the phyllo dough sheets
- powdered sugar – for serving
How to Make Bougatsa
Making a delicious bougatsa might seem like a lot of work, but it is actually quite simple. I truly love easy dessert recipes like my classic tiramisu or this easy apple crumble recipe.
The bougatsa is not as complicated as you might think. It is basically making the custard and brushing the phyllo sheets with the melted butter. It’s really as simple as that.
In the recipe card below I’m walking you through making this delicious Greek pastry step by step.
Is Bougatsa Turkish or Greek?
You may have noticed that Greek and Turkish cuisine have quite a few dishes in common. Think tzatziki and cacık, or moussaka and musakka. This bougatsa recipe is another great example.
Bougatsa originated in Constantinople, the capital of the Byzantine Empire. The pastry was brought from Constantinople, now known as Istanbul, to Greece by immigrants. Since modern-day Turkey did not yet exist in its current form at that time, bougatsa is generally considered a Greek dish.
Crispy phyllo pastry with a custard filling
For the filling of this bougatsa, I use a homemade custard similar to pastry cream. The custard is made with semolina, as is traditional for bougatsa. It’s sweet, creamy, and full of flavor thanks to fresh vanilla.
This recipe is relatively easy to make and gives you a delicious dessert without too much effort. Of course, you can also enjoy it as a snack or do as the Greeks do and have it for breakfast.
If you love Greek food as much as I do and can’t wait to try this bougatsa recipe, be sure to check out some of my other Greek recipes too. It’s an easy way to bring a little vacation feeling into your own kitchen. I especially love my recipe for Greek pita, gyros recipe or the zucchini fritters with feta.
FAQ Bougatsa
What is bougatsa?
Bougatsa is a traditional Greek pastry made with layers of crispy phyllo dough. The sweet version is usually filled with a creamy semolina custard and finished with powdered sugar, often with a little cinnamon.
Can I make bougatsa ahead of time?
Yes, although bougatsa is best when freshly baked because the phyllo stays nice and crisp. You can make the custard a day ahead and keep it covered in the refrigerator. Assemble and bake the bougatsa when you’re ready to serve it.
Can I use frozen phyllo dough?
Absolutely. Let frozen phyllo thaw completely according to the package instructions before using it. Keep the sheets covered with a slightly damp kitchen towel while assembling the bougatsa so they don’t dry out.
Why is semolina used in bougatsa?
Semolina thickens the custard and gives it the characteristic texture of traditional bougatsa. It creates a creamy filling that is slightly firmer than regular pastry cream, making it perfect for baking inside phyllo.
How do I keep phyllo dough from tearing?
Work fairly quickly and keep any sheets you’re not using covered. Phyllo is very thin and can dry out fast, which makes it brittle. Don’t worry if a sheet tears, though, bougatsa is very forgiving because the layers are folded and crumpled together.
How should I store leftover bougatsa?
Store leftovers in an airtight container in the refrigerator for up to 2–3 days. The phyllo will soften slightly in the fridge, so reheat the bougatsa in the oven or air fryer rather than the microwave to help restore some of its crispness.
Ingredients
- 3 egg yolks (from medium eggs)
- ½ vanilla bean
- 750 ml milk (preferably 2%)
- 75 gram fine semolina
- 75 gram granulated sugar
- 1 tablespoon cornstarch
- 75 gram unsalted butter (melted)
- 5 sheets phyllo dough
- Powdered sugar (for serving)
INSTRUCTIONS (how to make this recipe):
- Place the egg yolks in a bowl and whisk until combined.
- Split the vanilla bean and scrape out the seeds. Add both the seeds and the vanilla bean to a heavy-bottomed saucepan.
- Add the milk, semolina, sugar, and cornstarch. Whisk everything together.
- Bring the mixture to a gentle boil, then reduce the heat and cook while stirring until it begins to thicken.
- Gradually add a little of the hot milk mixture to the egg yolks while whisking continuously. Continue until the yolks have warmed up, then pour the egg mixture back into the saucepan.
- Cook over low heat, stirring constantly, until you have a thick, creamy custard.
- Remove from the heat and let the custard cool completely.
- Preheat the oven to 350°F (175°C).
- Lightly grease a roughly 8 x 12-inch baking dish with some of the melted butter.
- Place the phyllo sheets in the baking dish one at a time, brushing each layer lightly with melted butter before adding the next sheet.
- Spoon the cooled custard into the center. Fold the overhanging phyllo loosely over the filling. It doesn’t need to look perfect; slightly crumpled phyllo actually works really well here. If you like, you can crumple an extra sheet of phyllo over the top.
- Use a sharp knife to make a few small cuts in the top.
- Brush the top lightly with the remaining melted butter.
- Bake for about 30 minutes, or until the phyllo is golden brown and crisp.
- Let the bougatsa cool slightly, dust generously with powdered sugar, and cut into pieces before serving.
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