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Bougátsa is a warm Greek pastry made of layers of flaky phyllo dough filled with a rich custard or cheese. Originating in northern Greece, it’s a beloved treat often enjoyed at breakfast or as a sweet snack. Traditional bougatsa has a silky semolina custard (called “vanilla” bougatsa) that contrasts with crisp, buttered phyllo sheets. The top is usually dusted with powdered sugar and a sprinkle of cinnamon just before serving. In Thessaloniki and other cities, bougatsa is sold by the slice at bakeries or cafes; biting into one reveals a cloud-like filling and an irresistible sweet aroma. The flavor is gently sweet and custardy, with the perfume of vanilla and cinnamon, all balanced by the buttery crunch of phyllo.
Though it may seem elaborate, making bougatsa at home is straightforward. This recipe shows how to prepare the custard filling by cooking milk, semolina and eggs into a thick cream, then assembling it into greased baking dishes lined with multiple sheets of phyllo. Brushing each layer with butter ensures a golden finish. The bougatsa bakes until bubbling and lightly browned. Once out of the oven, it is cut into portions and generously dusted with sugar. Each bite combines layers of delicate pastry with warm, creamy custard, making bougatsa a comforting emblem of Greek cuisine.
6
servings15
minutes35
minutes350
kcalBougátsa is a Greek pastry made by wrapping a rich semolina custard in layers of buttery phyllo dough and baking until crisp and golden. In this recipe, a vanilla-scented custard is cooked on the stove, then poured between brushed sheets of phyllo in a baking pan. The bougátsa bakes until the top is flaky and golden brown. When cut and served hot, each piece is dusted with powdered sugar (and often cinnamon) to finish. The result is a warm, creamy pie with a delicate crunch – a classic Greek breakfast or dessert.
Whole milk: 4 cups (960 ml) – for the custard base.
Fine semolina: 1 cup (170g) – thickens the custard.
Granulated sugar: ½ cup (100g) – sweetens the custard.
Eggs: 3 large, lightly beaten – enrich the filling.
Unsalted butter: 2 Tbsp – stirred into the hot custard and brushed on phyllo.
Vanilla extract: 1 tsp – or seeds of 1 vanilla bean – for flavor.
Salt: Pinch – balances sweetness.
Phyllo dough: 8–10 sheets – thawed; used for layering (cover when not in use).
Melted butter or oil: For brushing phyllo layers.
Powdered sugar: For dusting the finished pie.
Ground cinnamon: Optional topping.
Prepare the custard: In a heavy saucepan, combine milk, sugar, salt and semolina. Cook over medium heat, stirring constantly, until the mixture begins to thicken (3–4 minutes).
Add the eggs: In a small bowl, whisk a ladle of the hot mixture into the beaten eggs (tempering). Then pour the egg mixture back into the saucepan while stirring vigorously. Continue cooking and stirring until the custard is very thick (another 2–3 minutes). Remove from heat and stir in vanilla and butter until smooth.
Preheat oven: Set oven to 350°F (175°C). Butter or oil a 9×13-inch baking dish.
Layer the phyllo: Lay 4–5 sheets of phyllo in the dish, brushing each with melted butter or oil before adding the next sheet. (Keep remaining phyllo covered to prevent drying.)
Add custard: Pour the hot custard evenly over the layered phyllo base.
Finish layering: Cover with the remaining phyllo sheets (4–5 more), again brushing between each layer. Tuck in any overhanging dough.
Bake: Place in oven and bake 30–35 minutes, until the top is golden brown and crisp.
Serve: Immediately cut into squares or diamonds. Dust with powdered sugar and cinnamon. Serve slices warm (custard may still be slightly runny when hot).
Nutrient | Per Serving |
Calories | 350 kcal |
Total Fat | 13 g |
Saturated Fat | 8 g |
Carbohydrates | 50 g |
Dietary Fiber | 1 g |
Sugars | 15 g |
Protein | 6 g |
Sodium | 150 mg |
Allergens | Wheat (gluten), Dairy (milk, butter), Egg |
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