Craving a taste of Greece? This iconic Greek Bougatsa recipe is an easy, custard-filled dessert made with just a few simple ingredients!
This traditional Greek pastry has an incredible combination of flavors: crispy phyllo dough filled with a luscious vanilla custard!
This dessert is very similar to my classic Galaktoboureko recipe. Its basically a traditional Greek cream pie. In Greece it's often enjoyed as a breakfast dish or an indulgent dessert. Making this delicious pastry at home is easy, too!
What is Bougatsa? What is Bougatsa made of?
Bougatsa is one of the most popular of all Greek pastries. It's a classic Greek cinnamon custard pie that is really easy to make. There is a creamy, vanilla custard that's nestled inside a crunchy, flaky phyllo pastry. The custard is traditionally made with milk, butter, sugar, and semolina flour. It's then served with powdered sugar and cinnamon on top.
Here in Greece, there are also savory variations of Bougatsa with cheese, vegetables, or meat.
The most popular Bougatsa, though, is this sweet, vanilla flavored version. It's especially popular as a breakfast food all over the country and it's amazing with coffee!
This is the best Greek Bougatsa recipe you'll ever make at home!
Love Greek desserts and snacks? Try my Baklava Rolls (Saragli), my Rizogalo (Greek rice pudding), and my Ancient Greek Sesame Bars (Pasteli).
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What is the difference between Galaktoboureko and Bougatsa?
There are 2 main differences between Galaktoboureko and Bougatsa.
1) Galaktoboureko is drenched in syrup, whereas there is no syrup in Bougatsa.
2) Bougatsa is usually served in small pieces, squares or rolls and topped with powdered sugar and cinnamon. Galaktoboureko is served in large pieces.
Why you'll love this easy Bougatsa recipe
- Simple to make - Many of my friends tell me that they love Greek desserts, but they think that they are too complicated to make at home. This is so UNTRUE! It might seem daunting, but this recipe is incredibly easy to recreate in your own kitchen.
- No eggs - There are different variations of Bougatsa all over Greece, some made with eggs and some without. This recipe doesn't have any eggs, so it's much easier to make AND you don't have to temper the eggs.
- Few ingredients - Apart from the phyllo dough and semolina flour, the ingredients for Bougatsa are pretty basic.
- Perfect breakfast food or snack - You'll love these bite-sized goodies for breakfast! Crispy phyllo dough and the delicious creamy vanilla custard filling together with the powdered sugar and cinnamon.
What does Greek Bougatsa taste like?
What I really love about this dessert is the blend of textures! Inside, there's a creamy, velvety vanilla custard filling that just melts in your mouth. Outside, the flaky phyllo dough is crunchy and buttery. The top is dusted with powdered sugar and cinnamon, both of which compliment the vanilla custard. It's so good! 😊
WHAT YOU NEED TO MAKE THIS RECIPE
Milk - I use whole milk.
Sugar & Salt - You'll need granulated sugar and powdered sugar (aka icing sugar). A pinch of salt enhances all the other flavors.
Semolina flour - I use fine semolina flour. This helps thicken the filling and it also gives the dessert its characteristic texture.
Vanilla extract - This is for the custard filling.
Phyllo pastry sheets (aka filo pastry and filo sheets) - You'll need 12-14 sheets. The ones used in this recipe are about 15X12.5 inches (38X32cm) per sheet.
Butter - You'll need melted butter to drizzle over the phyllo sheets. I use unsalted butter.
Cinnamon - This is needed to dust the dessert before serving.
See the recipe card at the end of the post for quantities.
Equipment you'll need
jelly roll pan - Mine is 10x15 inches (25 X 38 cm).
saucepan
whisk
pastry brush
HOW TO MAKE GREEK BOUGATSA
First, make the creamy custard filling.
Put all the ingredients for the filling in the saucepan except for the butter over medium heat, stirring constantly until it thickens.
When it thickens, take it off the heat and add the butter and whisk until it's combined. Then set it aside.
After making the custard, you don't have to let it come to room temperature, you can assemble it as it is. Just whisk it first before pouring it over the phyllo sheets.
Now, assemble the dessert.
First, butter your pan and place a fillo sheet on top.
Drizzle more butter on top and add another phyllo sheet on top. Repeat the process until you have a total of 6 sheets.
Then pour the filling on top and spread it out evenly.
Place another sheet on top and drizzle it with butter.
Then add the remaining sheets, drizzling butter in between each. Fold the overlapping sheets inward and drizzle the top with the rest of the butter.
Then bake until it's golden brown.
RECIPE NOTES
Working with phyllo dough
- Work as quickly as possible and always keep phyllo dough covered with a slightly damp towel to prevent it from drying out.
- To get the perfect, flaky crust, make sure to brush each layer of phyllo dough generously with butter (or oil, if using that, instead).
Pan sizes
I use a jelly roll pan because this dessert is supposed to be thin, not thick like Galaktoboureko. However, if you don't have a jelly roll pan, you could use another pan of a similar size.
Make-ahead options & Storage Tips
- Make the custard a day ahead and keep it in the refrigerator. Just make sure that plastic wrap touches the surface so that a skin doesn't form.
- You can assemble this entire dessert and keep it covered in the refrigerator and then bake it the next day for breakfast! Just make sure it's covered with plastic wrap so that the dough doesn't dry out.
- Store any leftovers in an airtight container in the refrigerator for up to about 2 days. Keep in mind that the phyllo will soften and won't be as crunchy.
Substitutions
If you can't find semolina flour, you could substitute it with durum wheat flour or all purpose flour. The texture of the filling won't be the same as the one made with semolina flour, but it'll still work.
Variations
Vegan
You can make a vegan version of this dessert by using vegan phyllo dough, vegan butter or olive oil and plant-based milk, like unsweetened almond milk.
Make individual parcels
This recipe makes about 7 individual parcels, using 2 phyllo sheets each. Just place a fillo sheet on your work surface, drizzle it with butter, and then place another sheet on top. Fold it in half from the bottom to form a rectangle. Then add about ¼ cup of filling in the middle. Butter the sheets and fold all the edges over the custard filling. Place them seam side down on the baking sheet and brush the top with butter.
How to Serve Bougatsa
In Greece, Bougatsa is usually served warm for breakfast, fresh from the oven. Once baked, let it cool for about 20 minutes so that it doesn't fall apart when you cut it.
Traditionally, it's cut into small squares, about 2 inches (5 cm) and then dusted with powdered sugar and ground cinnamon right before serving.
TIPS FOR SUCCESS
- Using a jellyroll pan (or similar pan) is convenient to get the classic thin, bite-sized squares.
- Whenever working with phyllo dough, keep your phyllo sheets covered with a slightly damp cloth to prevent them from drying out.
- DO NOT skimp on the butter! For the perfect flaky, golden brown and crispy texture, you need to use all of the butter listed in the recipe.
- Make sure to fold the overlapping sheets inwards to prevent the filling from oozing out.
- This dessert is best eaten on the same day because the phyllo dough softens as it sits out or after being refrigerated.
- If you want, you can reheat heat the Bougatsa in the oven for a few minutes. I wouldn't put it in the microwave because the phyllo dough will get soggy.
Frequently Asked Questions
Bougatsa cream is a creamy vanilla custard filling used to make Greek bougatsa dessert.
Although instant custard may be convenient, I've never made it before for this recipe. Making your own custard from scratch is so easy and tastes so much better than instant custard.
No worries! Just use another piece of dough to cover it up! You'll still get the same delicious results in the end.
For safety reasons, I only freeze Bougatsa if I use fresh filo pastry, not dough that has already been frozen and thawed.
Happy Baking!
Let me know how this Greek Bougatsa turns out for you in the comments below! I'd love to hear from you!
MORE GREEK RECIPES
Looking for other Greek desserts? Try these reader favorties:
Recipe
EASY GREEK BOUGATSA RECIPE
Equipment
- jelly roll pan (10x15 inches (25 X 38 cm)
- saucepan
- whisk
- pastry brush
Ingredients
- 6 cups (1.5 liters) whole milk
- 1 ½ cups (300g) granulated sugar
- 7.1 oz (200g) fine semolina flour
- 3 teaspoons vanilla
- pinch of salt
- 3 tablespoons (50g) unsalted butter
- 12-14 phyllo dough pastry sheets thawed according to the instructions on the package (about 15X12 inches per sheet)
- ⅔ cup (150g) unsalted butter, melted
For the topping
- powdered sugar & ground cinnamon for dusting
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
Make the custard filling
- In a medium-large saucepan, add the milk, the semolina flour, the sugar, the salt, and the vanilla.
- Whisk over medium heat until it thickens. This will take about 5-7 minutes, depending on your heat source. Whisk continuously so it doesn't burn.
- As soon as it thickens, take it off the heat and whisk in the 3 tablespoons butter. Whisk until the butter has melted and is thoroughly combined. Set it aside.
Assemble the dessert
- Butter the pan well and preheat the oven to 400℉ / 200℃.
- Unroll the phyllo sheets from the package and keep them covered with a slightly damp kitchen towel.
- Carefully place a sheet of phyllo dough on the buttered pan and drizzle it with melted butter.
- Place another sheet on top and drizzle more butter over it. Repeat the process until you have a total of 6 sheets. For the sixth sheet, you don't need to butter it.
- Pour the custard filling on top and spread it out evenly.
- Place a sheet of phyllo directly on top of the custard and drizzle the top with butter.
- Repeat the process for the remaining sheets of phyllo.
- Fold any overlapping sheets inwards to help seal the edges and prevent the filling from oozing out.
- Brush the remaining butter all over the surface. There's no need to score it.
- Bake for about 30-40 minutes, until it's golden brown. It may puff up a bit, but it will deflate as it cools. This is normal.
- As soon as it's done, take it out of the oven and let it cool in the pan for about 20-30 minutes.
- Cut it into small squares (about 2 inches/5 cm). If you prefer, you could transfer the dessert to a cutting board before cutting it.
- Dust with powdered sugar and the ground cinnamon.
- Enjoy!
Gina
OMG! This is my favorite Greek dessert! It's so good!
Voula
It's one of my favorites, too! ❤️