Description
Greek Bougatsa is a traditional Greek pastry featuring a creamy semolina custard wrapped in crispy phyllo dough, topped with powdered sugar and cinnamon. Perfect for breakfast, dessert, or an afternoon treat.
Ingredients
1/2 cup semolina (fine)
3 cups whole milk
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup unsalted butter
8 phyllo sheets
1/2 cup melted butter (for brushing)
Powdered sugar, for dusting
Ground cinnamon, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a saucepan over medium heat, heat the milk and gradually whisk in the semolina and sugar.
- Stir continuously until the mixture thickens into a smooth custard.
- Remove from heat and stir in the butter, eggs, and vanilla extract until fully combined.
- Let the custard cool slightly.
- Layer 4 phyllo sheets in the prepared dish, brushing each one with melted butter.
- Spread the custard evenly over the layered phyllo.
- Top with the remaining 4 phyllo sheets, brushing each with butter.
- Tuck in the edges and gently score the top layer with a sharp knife.
- Bake for 35–40 minutes, until golden and crisp.
- Allow to cool slightly, then dust with powdered sugar and cinnamon before serving.
Notes
Add orange zest or lemon peel to the custard for a citrusy twist.
Swap some of the milk with cream for a richer custard.
Add a pinch of nutmeg or cardamom for extra warmth and spice.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F oven for 10–12 minutes to regain crispiness.
Avoid microwaving to preserve the phyllo's texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 15g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
