Greek Bougatsa
Indulge in the irresistible flavors of traditional Greek Bougatsa, a beloved pastry that perfectly balances creamy custard and flaky phyllo dough. This recipe features a rich semolina-based custard infused with vanilla, lovingly wrapped in layers of buttery, golden phyllo for an authentic Mediterranean treat. With its delicate sweetness, powdered sugar and cinnamon topping, and delightful texture, Greek Bougatsa is ideal for breakfast, dessert, or a satisfying snack. Simple ingredients like milk, eggs, and semolina come together in just over an hour to create this heavenly pastry that’s best enjoyed warm or at room temperature. Perfect for entertaining or elevating your everyday indulgence, this recipe brings the essence of Greek patisseries straight to your kitchen!
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Recipe Information
Ingredients
- 500 ml Milk
- 100 g Sugar
- 50 g Semolina
- 30 g Unsalted Butter
- 1 tsp Vanilla Extract
- 1 Egg
- 1 Egg yolk
- 8 Phyllo Dough Sheets
- 100 g Melted Butter
- 2 tbsp Powdered Sugar
- 1 tsp Ground Cinnamon
Instructions
Preheat your oven to 180°C (356°F).
In a medium saucepan, heat the milk and sugar over medium heat until the sugar dissolves and the milk is just about to boil.
Slowly whisk in the semolina, stirring constantly to avoid lumps. Continue to cook, stirring, until the mixture thickens to a custard consistency.
Remove the saucepan from heat and stir in the butter and vanilla extract until well combined.
In a separate bowl, lightly beat the egg and egg yolk together. Gradually whisk into the semolina mixture, ensuring everything is well incorporated.
Let the custard cool slightly, stirring occasionally to prevent a skin from forming.
Lay one sheet of phyllo dough on a clean working surface and brush it generously with melted butter. Repeat with 3 more sheets, stacking them on top of each other.
Spread half of the custard mixture along the shorter side of the phyllo stack, leaving about an inch edge.
Fold the sides over the filling and then roll the dough tightly to form a flat roll. Place it onto a baking sheet lined with parchment paper.
Repeat the process with the remaining phyllo sheets and custard filling.
Brush the tops with more melted butter, ensuring full coverage.
Bake in the preheated oven for about 30-35 minutes, or until the phyllo is golden and crisp.
Allow the bougatsa to cool slightly before dusting with powdered sugar and a sprinkle of cinnamon.
Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
2656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 299.6 g | 109% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 141.0 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 754 mg | 58% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1189 mg | 25% | |
*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.
