Bougatsa (Greek Custard Pastry) Recipe

Learn how to make authentic homemade bougatsa with this easy Greek pastry recipe. The best traditional semolina custard wrapped in crispy phyllo creates a perfect balance of textures. Master the technique of folding phyllo for a foolproof breakfast treat that rivals any Greek bakery version.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

30 mins

Serves:

8 pieces

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">750ml whole milk</li><li class="ingredients-single-item">120g fine semolina</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">250g phyllo pastry sheets (about 10-12 sheets)</li><li class="ingredients-single-item">100g unsalted butter, melted (for brushing)</li><li class="ingredients-single-item">50g icing sugar (for dusting)</li><li class="ingredients-single-item">5g ground cinnamon (for dusting)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">30cm x 23cm (12-inch x 9-inch) baking dish</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Medium heavy-bottomed saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Sieve</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the custard filling. In a medium heavy-bottomed saucepan, warm 650ml of the milk over medium heat until it's hot but not boiling. Meanwhile, in a large bowl, whisk together the remaining 100ml cold milk with the semolina and sugar until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Once the milk is hot, slowly pour about a third of it into the semolina mixture, whisking constantly to prevent lumps (this tempers the mixture and prevents it from seizing). Then pour this mixture back into the saucepan with the remaining hot milk, continuing to whisk.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Cook the mixture over medium-low heat, whisking constantly, until it thickens and begins to bubble gently, about 5-7 minutes. The custard should coat the back of a spoon and be thick enough that when you draw a line through it with your finger, the line holds its shape.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove from heat and whisk in the eggs, egg yolk, vanilla, 30g butter, and lemon zest until fully incorporated. The residual heat will cook the eggs without scrambling them, creating a silky texture. Transfer to a bowl, cover with plastic wrap directly on the surface of the custard (this prevents a skin from forming), and let cool to room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 180°C (350°F). Melt the 100g of butter for brushing. Carefully unroll the phyllo pastry and cover with a slightly damp kitchen towel to prevent it from drying out as you work.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Take one sheet of phyllo and place it on your work surface. Brush it lightly but thoroughly with melted butter. Place another sheet on top and brush with butter again. Continue this process until you have 5-6 buttered sheets stacked together.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread the cooled custard evenly over the phyllo, leaving a 2cm border around the edges. The custard should be completely cool to prevent making the phyllo soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Repeat the phyllo layering process with the remaining sheets, creating another stack of 5-6 buttered sheets. Place this carefully on top of the custard. Gently press down the edges to seal, and brush the top generously with remaining butter.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a sharp knife, score the top layer of phyllo into 8 equal portions, cutting just through the top few layers (not all the way through). This makes it easier to portion after baking and allows steam to escape, keeping the pastry crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 25-30 minutes, until the phyllo is golden brown and crispy. The layering of butter between each sheet creates those characteristic flaky layers that bougatsa is known for.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the bougatsa is baking, mix the icing sugar and cinnamon together in a small bowl. When the bougatsa is done, remove from the oven and immediately dust generously with the cinnamon-sugar mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the bougatsa to cool for 10-15 minutes before cutting completely through your score marks into 8 pieces. Serve while still warm (but not hot) to experience the perfect contrast between the crisp phyllo and the creamy, aromatic custard center. Bougatsa is best enjoyed fresh on the day it's made, ideally with a strong Greek coffee alongside!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Bougatsa (Greek Custard Pastry)?

Traditional bougatsa requires whole milk, semolina, sugar, eggs, butter, lemon zest and vanilla for the custard filling. The pastry consists of phyllo sheets brushed with melted butter, finished with a dusting of icing sugar and cinnamon for that authentic Greek flavour.

How to cook Bougatsa (Greek Custard Pastry) at home?

Learn how to cook Bougatsa (Greek Custard Pastry) by first preparing a smooth semolina custard, then layering buttered phyllo sheets, adding the cooled custard, and topping with more phyllo. Bake until golden and crispy, then finish with a generous dusting of cinnamon sugar. The key is allowing the custard to cool completely before assembling to prevent soggy phyllo.

Why does authentic Greek bougatsa use semolina instead of cornstarch for the custard?

Semolina gives bougatsa its distinctive texture and flavour that cornstarch cannot replicate. The coarse grain of semolina creates a slightly grainy yet creamy custard with more body and a subtle sweetness that's quintessentially Greek, while absorbing moisture that helps prevent the phyllo from becoming soggy.

Can I prepare Greek custard phyllo pastry the night before serving?

While the custard filling can be prepared a day ahead and refrigerated, it's best to assemble and bake bougatsa the same day you plan to serve it. The contrast between freshly crisp phyllo and creamy custard is what makes this pastry special. Once baked, bougatsa is at its peak within hours.

What's the secret to achieving perfectly crispy layers in Greek phyllo desserts?

The secret lies in thoroughly brushing each phyllo sheet with melted butter, keeping unused sheets covered with a damp cloth to prevent drying, and ensuring your custard is completely cooled before assembly. Scoring the top layers before baking also allows steam to escape, maintaining crispness.

Want to try something else in ...