Authentic Greek Bougatsa with Custard – Flaky Phyllo Pastry Recipe

Eliane Muskus
19 hours ago
3 min read

There’s something magical about the contrast in textures that makes bougatsa unforgettable. One bite and you're hooked—the crisp, golden layers of phyllo shatter gently under your fork, giving way to a warm, silky-smooth custard that’s lightly scented with vanilla and dusted with powdered sugar and cinnamon.

This traditional Greek pastry is often enjoyed early in the morning with a cup of strong coffee, especially in Northern Greece. But honestly, it’s perfect any time of day—whether served warm from the oven or slightly cooled as an indulgent afternoon treat.

Authentic Greek Bougatsa Pastry with Creamy Custard Filling and Powdered Sugar

Bougatsa – Flaky Greek Pastry with Creamy Semolina Custard

Makes: 8 squares

Prep Time: 25 minutes

Cook Time: 35–40 minutes

Chill Time: 30 minutes

Ingredients for the custard filling:

500 ml whole milk
60 g fine semolina
60 g granulated sugar
1 egg
1 egg yolk
½ tsp pure vanilla extract
Pinch of salt
Zest of half a lemon (optional, but lovely)

For the pastry:

8–10 sheets of phyllo pastry (thawed, if frozen)
100 g unsalted butter, melted (for brushing the phyllo)

To serve:

✔️ Icing sugar

✔️ Ground cinnamon

Instructions:

1. Prepare the custard filling:

In a medium saucepan, heat the milk over medium heat until warm but not boiling. Slowly whisk in the semolina and sugar, stirring constantly until the mixture thickens to a creamy consistency—this should take about 5–6 minutes.

Remove from heat and whisk in the egg, yolk, vanilla, salt, and lemon zest. Stir vigorously until smooth and silky. Pour the custard into a shallow bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and let it cool for about 30 minutes.

2. Preheat your oven to 180°C/350°F/ 160° Fan

3. Assemble the bougatsa:

Brush a sheet of phyllo with melted butter and place another sheet on top. Repeat until you have 4 or 5 layers stacked. Spoon half of the custard into the center and gently fold the phyllo over it, like wrapping a gift, brushing each fold with more butter to seal.

Repeat with the remaining custard and another 4–5 sheets of phyllo.

4. Bake:

Transfer the two bougatsa parcels to a lined baking tray. Brush the tops generously with more butter. Bake for 30–35 minutes or until the phyllo is golden, crisp, and shattering to the touch.

5. Serve:

Let cool slightly, then slice into squares. Just before serving, sift over a generous snowfall of powdered sugar and a dusting of ground cinnamon.

👩‍🍳 Chef’s Tip:

Serve bougatsa while it’s still warm—the contrast between the crisp phyllo and velvety custard is what makes it truly unforgettable. And don’t be shy with the cinnamon and sugar; it’s part of the charm.

✅ Essential Tip: Working with Phyllo (Filo) Dough

Phyllo dough is delicate and dries out incredibly fast once exposed to air. If it dries, it becomes brittle, cracks, and becomes almost impossible to work with.

Here’s how to prevent that:

Cover the unused phyllo with a clean, slightly damp kitchen towel (not wet—just lightly moistened), and then place a piece of parchment or plastic wrap directly on top of the exposed phyllo stack. Always take one sheet at a time, then re-cover immediately. Work quickly but gently.