Homemade Bougatsa Greece & Cyprus Style Custard-Filled Pastry
Okay, I have to admit—making bougatsa at home felt like unlocking a little treasure chest from my travels in Greece and Cyprus. Imagine flaky, golden layers of phyllo dough hugging a creamy, vanilla-scented custard that’s just the right balance of sweet and silky. The moment you pull it from the oven, the smell is intoxicating, and the crisp edges contrast so beautifully with the smooth filling inside. Trust me, it’s not as intimidating as it looks; once you get the hang of handling the phyllo, you’re just minutes away from a pastry that tastes like a warm hug on a plate. Let me walk you through how I recreate this authentic delight right in my kitchen!
Quick Facts
- Yield: Serves 6–8
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients
For the Main Dish:
- 1 package of phyllo dough (about 16 sheets), thawed
- 6 cups whole milk
- 1 cup semolina (fine grind)
- 1 1/4 cups sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup unsalted butter, melted (for brushing)
How I Make It
Step 1:
Start by heating the milk in a large saucepan over medium heat until it’s just about to simmer—little bubbles at the edges are perfect. In a separate bowl, whisk together the semolina, sugar, eggs, vanilla extract, and salt. Slowly pour the hot milk into the egg mixture in a thin stream, whisking constantly to avoid scrambling the eggs.
Step 2:
Pour the combined mixture back into the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon or silicone spatula. This is key! It takes about 7–10 minutes for the custard to thicken into a creamy, pudding-like consistency—thick but still smooth.
Step 3:
Remove from heat and let the custard cool slightly. Meanwhile, preheat your oven to 350°F (175°C). Brush a 9×13-inch baking dish generously with melted butter.
Step 4:
Lay one sheet of phyllo dough in the dish, letting the edges hang over the sides. Brush with melted butter. Repeat layering and brushing with about half of the phyllo sheets, getting those beautiful crisp layers.
Step 5:
Pour the warm custard evenly over the phyllo base. Then, cover the custard with the remaining phyllo sheets, brushing each layer with butter as you go. Fold the overhanging phyllo over the top and brush the entire surface with more melted butter.
Step 6:
Using a sharp knife, score the top gently into square portions before baking. Bake for 35–40 minutes, or until the phyllo is golden and crisp. Let it cool a bit before cutting through fully to reveal the luscious custard inside.
Variations & Tips
- If you like a hint of citrus, add a teaspoon of grated lemon zest to the custard for a bright note.
- Substitute half the whole milk with evaporated milk for a richer custard.
- For an extra decadent touch, sprinkle some cinnamon or powdered sugar on top just before serving.
- Use a pastry brush to butter the phyllo generously; this prevents dryness and adds flaky crunch.
- If phyllo tears, just patch it up like a pro—it’s all about layered textures, so tiny holes won’t show once baked.
How I Like to Serve It
Bougatsa is simply divine warm, right out of the oven, accompanied by a strong cup of Greek coffee. I love serving it for weekend brunch or a comforting afternoon snack. During the cooler months, it’s a cozy treat that fills the kitchen with the most inviting aroma, perfect for sharing with friends or family gathered around the table.
Notes
- Store leftovers covered in the fridge for up to 3 days. Reheat gently in a 300°F oven to keep crispiness.
- If you can’t find phyllo, puff pastry is a workable substitute, though it won’t have quite the same delicate crunch.
Closing: This homemade bougatsa is a little pocket of creamy, crispy joy that always feels like a special occasion in every bite.
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
