What is Bougatsa Recipe made of?

Bougatsa Recipe is a Greek pastry made from layers of flaky phyllo dough filled with a rich semolina custard, flavored with lemon zest, vanilla, and butter. It’s lightly dusted with powdered sugar and cinnamon after baking.

What does Bougatsa Recipe taste like?

This pastry tastes like a blend of warm custard pie and crisp baklava. The filling is creamy and lightly sweet, balanced by the buttery crunch of the phyllo layers.

What’s the difference between Bougatsa Recipe and Galaktoboureko?

Both are Greek custard desserts, but Galaktoboureko is soaked in syrup after baking, making it sweeter and moister. Bougatsa skips the syrup, so the phyllo stays crisp while the filling remains light and fluffy.

What does Bougatsa Recipe mean?

The word “Bougatsa” comes from the Ottoman Turkish “poğaça,” meaning “filled pastry.” It’s been part of Greek tradition for centuries, especially in northern regions like Thessaloniki.

Bougatsa Recipe: A Simple Greek Custard Pastry You’ll Love

Name: Bougatsa Recipe
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 50 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 4 large eggs (room temperature); 2/3 cup white sugar; 3 cups whole milk; 1/2 cup semolina flour; 1 cup cold unsalted butter, cubed; 2 tablespoons grated lemon zest; 2 tablespoons freshly squeezed lemon juice; 1 1/2 teaspoons vanilla extract; 3/4 cup melted unsalted butter, divided; 18 phyllo pastry sheets (14x9-inch, thawed); 2 teaspoons confectioner’s sugar; 1/8 teaspoon ground cinnamon

Description

A creamy Greek custard pastry wrapped in crisp phyllo, this Bougatsa Recipe is comforting, simple, and perfect for breakfast or dessert.

Ingredients

4 large eggs (room temperature)
2/3 cup white sugar
3 cups whole milk
1/2 cup semolina flour
1 cup cold unsalted butter, cubed
2 tablespoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons vanilla extract
3/4 cup melted unsalted butter, divided
18 phyllo pastry sheets (14×9-inch, thawed)
2 teaspoons confectioner’s sugar
1/8 teaspoon ground cinnamon

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Instructions

Preheat oven to 350°F (175°C).
Whisk eggs and sugar until foamy.
Warm milk and slowly pour into egg mixture while whisking.
Stir in semolina until thickened.
Add butter, lemon zest, lemon juice, and vanilla.
Layer phyllo sheets brushed with butter in a 13×9-inch pan.
Spread custard evenly and top with remaining phyllo sheets.
Bake for 40–45 minutes until golden brown.
Cool for 30 minutes and dust with confectioner’s sugar and cinnamon.

Notes

Serve warm for the best texture.
Store covered and refrigerate for up to 3 days.
Reheat gently before serving.

Prep Time: 35 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: Greek