Bougatsa Cream Pie Greece
Indulge in the sweet, creamy decadence of Bougatsa, a traditional Greek custard pie encased in layers of buttery, flaky phyllo dough. This irresistible dessert features a luscious semolina-based custard infused with aromatic vanilla, nestled between golden-crisp phyllo sheets brushed with melted butter. Finished with a generous dusting of powdered sugar and a hint of cinnamon, Bougatsa offers the perfect balance of rich, velvety filling and light, crispy texture. Whether enjoyed warm from the oven or at room temperature, this classic Greek pastry is a show-stopping treat perfect for breakfast, dessert, or any special occasion. With simple ingredients and a satisfying blend of textures and flavors, it’s a must-try for lovers of Mediterranean sweets.
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Recipe Information
Ingredients
- 8 sheets Phyllo dough
- 150 grams Unsalted butter
- 750 milliliters Whole milk
- 120 grams Sugar
- 120 grams Fine semolina
- 2 teaspoons Vanilla extract
- 2 Eggs
- 2 tablespoons Powdered sugar
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch baking dish or pan with melted butter.
In a medium saucepan, heat the milk over medium heat until warm but not boiling. Gradually whisk in the sugar and semolina, stirring continuously to prevent lumps.
Continue stirring the mixture over medium heat for 5-7 minutes, or until it thickens into a smooth custard. Remove from heat and stir in the vanilla extract.
In a small bowl, lightly beat the eggs. Slowly pour the eggs into the custard while whisking constantly, ensuring they are fully incorporated. Let the custard cool slightly.
Melt the unsalted butter in a small saucepan or microwave. Lay out the phyllo sheets, covering them with a damp towel to prevent them from drying out.
Place one sheet of phyllo dough into the greased baking dish, lightly brushing it with melted butter. Repeat this step with 4 more sheets, layering them and buttering each one.
Pour the cooled custard evenly over the phyllo layers in the pan. Spread it out gently with a spatula to ensure an even layer.
Layer 3 more sheets of phyllo dough on top of the custard, buttering each sheet as you go. Tuck in any overhanging edges neatly along the sides of the pan.
Using a sharp knife, score the top layers of phyllo into square or diamond shapes. Be careful not to cut all the way through to the custard layer.
Bake in the preheated oven for 30-40 minutes, or until the phyllo is golden brown and crispy.
Remove the bougatsa from the oven and allow it to cool for 10-15 minutes. Dust generously with powdered sugar and ground cinnamon before serving.
Slice into squares or diamonds along the scored lines and serve warm or at room temperature.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 21.9 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 128 mg | 10% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
