Bougatsa Greek Cream Filled Phyllo Pastries
Indulge in the velvety sweetness of Bougatsa, Greece’s beloved cream-filled phyllo pastry that’s as decadent as it is flaky. This timeless dessert pairs golden, buttery layers of crisp phyllo dough with a rich, silky semolina custard filling, delicately infused with vanilla for a touch of fragrant warmth. Baked to perfection and finished with a dusting of powdered sugar and a hint of cinnamon, Bougatsa offers a delightful balance of textures and flavors that melt in your mouth. Ideal as a show-stopping breakfast treat or a crowd-pleasing dessert, this recipe is surprisingly easy to make at home and perfect for sharing. Let the heavenly aroma of this classic Greek pastry transport you straight to a café in Athens!
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Recipe Information
Ingredients
- 4 cups Whole milk
- 1 cup Granulated sugar
- 0.75 cup Fine semolina
- 2 teaspoons Vanilla extract
- 4 tablespoons Unsalted butter
- 2 large Eggs
- 12 sheets Phyllo dough sheets
- 0.5 cup Melted butter
- 0.25 cup Powdered sugar
- 1 teaspoon Ground cinnamon
Instructions
In a medium saucepan, heat the milk over medium heat until warm but not boiling.
Gradually whisk in the granulated sugar and semolina, stirring constantly to prevent lumps.
Cook the mixture on medium heat, stirring constantly, until it thickens into a creamy custard (about 5-7 minutes).
Remove the saucepan from heat and stir in the vanilla extract and unsalted butter until fully incorporated.
In a small bowl, lightly beat the eggs, then gradually whisk them into the custard mixture. Set aside to cool to room temperature.
Preheat your oven to 350°F (180°C) and lightly grease a 9x13-inch baking dish.
Unroll the phyllo dough and cover it with a damp kitchen towel to prevent drying out.
Place one sheet of phyllo dough in the baking dish and brush it lightly with melted butter. Repeat with 6 sheets, buttering each layer as you go.
Spread the cooled custard evenly over the layered phyllo sheets.
Place another phyllo sheet on top of the custard, brushing it with melted butter. Repeat with the remaining sheets, buttering each layer.
Using a sharp knife, score the top layers of phyllo into squares or diamond shapes to make cutting easier after baking.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden and crisp.
Remove from the oven and let it cool for 10-15 minutes.
Before serving, dust generously with powdered sugar and ground cinnamon.
Cut into squares or diamonds along the scored lines and serve warm or at room temperature.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 35.0 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 156 mg | 12% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 240 mg | 5% | |
*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.
