Crispy and flaky, smooth and filled with a semolina custard—these textures are what make bougatsa so great. There are hints of lemon and vanilla and a sweetness that evens everything out. But what is bougatsa?
Bougatsa is a traditional Greek pastry served often for breakfast or dessert. It’s made by layering sheets of phyllo dough, a thin unleavened dough used in Greek, Balkan, and Middle Eastern cuisine, and filled with a sweet, milky semolina custard.
The recipe also includes eggs, vanilla, sugar, butter, lemon juice and zest as well as powdered sugar and cinnamon as a topping. There really aren’t too many ingredients, which is the beauty of this recipe. There are two main parts to this recipe: preparing the custard, then layering the phyllo dough with the custard. The oven does the rest of the work. Allow the bougatsa to cool slightly before serving. This will help the custard set, and the pastry will cut into slices easier.
“I’ve never had this dish before, and I gotta say, it’s one of the best things I’ve eaten in a while (and I eat a lot),” says recipe tester and developer Liz Mervosh. “It’s just sweet enough to satiate your sweet tooth and also savory from the butter-coated phyllo sweets. Forget your French breakfast pastries, go Greek!”
Test Kitchen Tips
Here are some tips and tricks from recipe developer Jasmine Smith:
- “When using frozen phyllo dough, make sure to thaw it properly. Thaw it in the refrigerator overnight or follow the instructions on the package for quicker thawing. Handle it gently as it can tear easily. Luckily the teared sheets can still be used.”
- Phyllo dough can dry out quickly when working with it, making it more brittle. To avoid this, cover the dough you are not yet using with a damp towel.
- While you are layering the phyllo sheets one by one, brush each sheet with melted butter or oil before adding the next layer. This will help create a flaky and crispy texture.
Editorial contributions by Keaton Larson
Ingredients
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4 large eggs, at room temperature
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2/3 cup white sugar
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3 cups whole milk
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1/2 cup semolina flour
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1 cup cold unsalted butter, cubed
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2 tablespoons packed grated lemon zest
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2 tablespoons freshly squeezed lemon juice
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1 1/2 teaspoons vanilla extract
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3/4 cup unsalted butter, divided
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18 (14x9-inch) frozen phyllo pastry sheets, thawed
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2 teaspoons confectioner's sugar
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1/8 teaspoon ground cinnamon
Directions
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Gather the ingredients.
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Preheat the oven to 350 degrees F (175 degrees C).
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Beat eggs with a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. Add white sugar; beat on medium speed until thick and foamy, 4 to 5 minutes.
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Meanwhile, heat milk in a large saucepan over medium-low, stirring occasionally, until milk begins to simmer. With mixer on low speed, slowly pour hot milk into egg mixture, beating until fully combined, about 30 seconds.
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Return milk mixture to saucepan. Place saucepan over medium-low heat, and cook, whisking constantly, until mixture begins to simmer and thickens slightly, 3 to 4 minutes. Gradually whisk in semolina flour; cook, stirring constantly, until thickened to a porridge consistency, 1 to 2 minutes.
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Remove saucepan from heat. Gradually whisk cold butter, 1 tablespoon at a time, into mixture in saucepan until emulsified, about 2 minutes. Whisk in lemon zest, lemon juice, and vanilla. Let custard stand at room temperature while preparing baking pan, stirring occasionally.
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Brush bottom and sides of a nonstick 13- x 9-inch baking pan with about 1 tablespoon of the melted butter. Gently unfold and place phyllo sheets on a clean work surface; cover using a damp clean kitchen towel to keep phyllo moist while you work. Layer 8 phyllo sheets in the prepared baking pan, lightly brushing each sheet with melted butter.
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Spread custard over phyllo in an even layer. Top with 2 phyllo sheets, lightly brushing each sheet with melted butter and stretching sheets to cover sides of baking pan.
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Working with remaining 8 phyllo sheets, 1 sheet at a time, place phyllo sheet on work surface; lightly brush with melted butter. Starting from 1 short end, fold phyllo sheet accordion-style to create a long strip with 2-inch-wide pleats. Place folded phyllo strip crosswise in baking pan with pleats facing up. Repeat brushing and folding process with remaining 7 phyllo sheets and melted butter, placing strips side by side to completely cover baking pan.
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Bake in the preheated oven until pastry is golden brown and crispy, 40 to 45 minutes. Remove from oven, and let bougatsa cool slightly at room temperature for 30 minutes. Dust evenly with confectioner's sugar and cinnamon. Slice into squares, and serve warm or at room temperature.
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Frequently Asked Questions
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How do I store Bougatsa?
Store bougatsa in the refrigerator for about three or four days in an airtight container. Reheat in a 350 degrees F (175 degrees C) oven for 10 to 15 minutes, or until heated through. Watch closely to prevent over-browning.
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What are the best phyllo sheets to buy?
The two brands our recipe developers used to test this recipe were Athens Phyllo Dough and Fillo Factory. Here’s what Test Kitchen Assistant Craig Ruff said about the two:
- “It is definitely worth mentioning that the Athens brand fits the pan much better than Fillo Factory. It is not the end of the world if you can only find Fillo Factory, but there will be dough that hangs over the side of the pan. I just trimmed it with scissors so it did not burn. Other than that it works perfectly fine to use Fillo Factory.”
- “It is definitely worth mentioning that the Athens brand fits the pan much better than Fillo Factory. It is not the end of the world if you can only find Fillo Factory, but there will be dough that hangs over the side of the pan. I just trimmed it with scissors so it did not burn. Other than that it works perfectly fine to use Fillo Factory.”
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What other ingredients can I add to Bougatsa?
If you want to change the citrus flavor of the pastry, use an orange and orange zest instead of a lemon. You can also add a twist to the recipe by adding other flavors such as nutmeg or cardamom to the custard filling.
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Bougatsa vs Galaktoboureko: What’s the difference?
While both pastries are layered with phyllo dough and filled with a semolina custard, there will be one main difference between the two recipes. Galaktoboureko will be soaked in a citrusy syrup, slotting the dessert in the Siropiasta family—Greek desserts with syrup. Bougatsa will simply be dusted with sugar and cinnamon.
Learn More: Galaktoboureko
Nutrition Facts (per serving)
| 842 | Calories |
| 55g | Fat |
| 73g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 842 | |
| % Daily Value * | |
| Total Fat 55g | 71% |
| Saturated Fat 32g | 162% |
| Cholesterol 207mg | 69% |
| Sodium 512mg | 22% |
| Total Carbohydrate 73g | 27% |
| Dietary Fiber 3g | 12% |
| Total Sugars 34g | |
| Protein 14g | 28% |
| Vitamin C 2mg | 2% |
| Calcium 154mg | 12% |
| Iron 3mg | 16% |
| Potassium 301mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
