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Greek Bougatsa: Crunchy Custard-Filled Phyllo Pastries Recipe

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Greek Bougatsa is a traditional Greek pastry featuring a crunchy, golden phyllo crust filled with a creamy semolina custard. This delightful dessert combines the crispiness of layered buttered phyllo sheets with a smooth, fragrant custard infused with lemon zest, finished with a dusting of cinnamon and powdered sugar for a perfect balance of textures and flavors. Perfect for breakfast or dessert, this recipe delivers authentic Greek flavor in every bite.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

Ingredients

Custard

  • 1 liter milk
  • 250 grams caster sugar
  • 150 grams semolina
  • 1 lemon peel (zest only)

Pastry

  • 8 sheets phyllo dough
  • 60 grams melted butter

Topping

  • Powdered sugar, as much as needed
  • A pinch of cinnamon

Instructions

  1. Prepare the custard: Pour the milk into a saucepan with the caster sugar and lemon zest. Heat the mixture over medium heat, stirring constantly until it boils.
  2. Cook the semolina: Slowly sprinkle the semolina into the boiling milk mixture, stirring continuously, then reduce heat to very low. Cook for about 10 minutes, stirring regularly until the mixture thickens into a creamy custard.
  3. Remove lemon zest and cool: Take out the lemon peel from the custard and transfer the cream into a large bowl. Cover it tightly with cling film directly on the surface to prevent skin from forming and let it cool to room temperature.
  4. Prepare the baking tray: Line a 20×30 cm (7×11 inch) baking tray with baking paper. Place one sheet of phyllo dough on the base and brush it generously with melted butter. Repeat this step with the next 3 sheets, layering and buttering each sheet thoroughly. Allow the dough to overhang the edges to seal the dessert later.
  5. Add custard filling: Spread the cooled semolina custard evenly over the layered phyllo base using a spatula, covering the entire surface smoothly.
  6. Top with phyllo: Cover the custard with four more sheets of phyllo dough, buttering each sheet and overlapping them. Fold the excess dough edges inward over the filling and brush with butter as well.
  7. Score the portions: Using a sharp knife, carefully cut the assembled pastry into 12 portions, marking the slices before baking to make serving easier.
  8. Bake: Preheat a static oven to 180°C (356°F) and bake the Bougatsa for about 20 minutes or until it turns golden brown and crispy.
  9. Serve: Remove from oven and allow to cool slightly. Dust generously with powdered sugar mixed with cinnamon. Cut completely along the scored lines and serve warm or at room temperature.

Notes

  • Ensure the custard is fully cooled before filling the phyllo to avoid sogginess.
  • Use fresh phyllo dough for best crispiness; thaw frozen dough completely before use.
  • Brush each phyllo sheet generously with melted butter to achieve a golden and flaky crust.
  • For a richer custard, you can substitute a portion of the milk with cream.
  • This recipe is best served the same day to maintain the crisp texture of the phyllo.

Find it online: https://allcookedup.com/greek-bougatsa-crunchy-custard-filled-phyllo-pastries-recipe/