Easy Greek Bougatsa Recipe
Craving a taste of Greece? This iconic Greek Bougatsa recipe is an easy, custard-filled dessert made with just a few simple ingredients!
Servings 8 -10, approximately
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
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!
Notes
This dessert is best eaten on the same day because the phyllo dough softens as it sits out or after being refrigerated.
Store any leftovers in the refrigerator for up to about 2 days.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
