Sugar-Free Greek Bougatsa
Indulge in the delightful flavors of a traditional Greek dessert with a guilt-free twist—Sugar-Free Greek Bougatsa. This light and flaky pastry pairs crispy layers of buttery phyllo dough with a creamy semolina custard filling that's naturally sweetened using Stevia or Erythritol, making it a perfect treat for those looking to cut down on sugar. Featuring hints of vanilla, lemon zest, and warm cinnamon, each bite is a harmonious blend of comforting aromas and textures. Ideal for dessert or as a sweet snack with coffee, this bougatsa recipe is easy to prepare and baked to golden perfection. Serve warm with an optional dusting of cinnamon for an authentic finish. A delicious way to enjoy Greek classics while keeping things health-conscious!
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Recipe Information
Ingredients
- 8 sheets phyllo dough sheets
- 100 grams unsalted butter
- 80 grams semolina flour
- 500 milliliters milk
- 40 grams natural sweetener (e.g., Stevia or Erythritol)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 0.5 teaspoon cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preheat the oven to 180°C (350°F).
Melt the butter in a small saucepan over low heat. Reserve a small portion for brushing the phyllo later.
In a medium saucepan over medium heat, add the milk, natural sweetener, and bring to a simmer.
Stir in the semolina flour slowly to avoid lumps, reduce the heat to low, and continue stirring until the mixture thickens, about 5 minutes.
Whisk the egg in a small bowl, then slowly add it to the semolina mixture, stirring constantly to prevent the egg from curdling.
Add vanilla extract, lemon zest, and cinnamon to the mixture, stirring to combine and remove from heat. Allow it to cool slightly.
Dissolve the cornstarch in the water and mix it into the custard to give a nice glossiness and consistency to the filling.
On a clean working surface, lay one phyllo sheet and brush with melted butter. Place another sheet on top and brush again. Repeat this process with four sheets total.
Spread half of the semolina mixture evenly over the phyllo stack.
Roll the phyllo pastry tightly to form a log, tucking the edges to enclose the filling.
Repeat with the remaining phyllo sheets and filling.
Place both logs onto a baking sheet lined with parchment paper, brush the tops with butter, and score lightly on the surface for easy slicing after baking.
Bake in the preheated oven for 30-40 minutes or until golden brown.
Remove from the oven and allow to cool slightly before slicing and serving.
Optionally, dust with additional cinnamon before serving.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 26.2 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 726 mg | 56% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1181 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.
