This authentic Greek Bougatsa recipe brings the enchanting flavors of Mediterranean bakeries straight to your kitchen. A heavenly combination of silky-smooth custard filling nestled between layers of crispy phyllo dough, topped with a dusting of ground cinnamon and powdered sugar.
Ready in just 80 minutes, this traditional Greek dessert strikes the perfect balance between delicate textures and sweet comfort. Whether served warm for breakfast or as an afternoon treat, this custard pie delivers a taste of Greek culinary excellence in every bite.
Ingredients for Greek Bougatsa
- Phyllo dough: 400-450g, thawed if frozen
- Butter: 200g, melted for layering
- Sugar: 200g for the custard filling
- Milk: 1kg, preferably whole milk for richness
- All-purpose flour: 120g for custard thickening
- Eggs: 4 large, at room temperature
- Vanilla extract: 1 teaspoon for flavoring
- For topping: Ground cinnamon and icing sugar to taste
Step-by-Step Instructions
- Prepare the Custard Base: Whisk together sugar, eggs, and flour in a large bowl until well combined
- Heat the Milk: Bring milk and vanilla to a near boil, then temper by adding 1/3 into the flour mixture
- Make the Custard: Combine everything back in the saucepan and whisk continuously until thick and creamy (2-3 minutes)
- Prepare the Pan: Brush a 20x30cm baking tray with melted butter generously
- Layer the Base: Place 5-6 phyllo sheets, brushing each with butter
- Add Filling: Pour the cooled custard and spread evenly
- Top Layer: Cover with 4-5 more phyllo sheets, buttering each layer
- Finish & Score: Trim excess phyllo, roll edges, brush top with butter, and score surface
- Bake: At 160°C for 45 minutes until golden brown and crispy
- Serve: Let cool slightly, dust with icing sugar and cinnamon before serving warm
Cooking Techniques
The secret to perfect bougatsa lies in two key steps! When making the custard, keep whisking continuously – this prevents lumps and creates that dreamy, smooth texture we all love. As for working with phyllo, don’t worry if a sheet tears – just layer it with butter anyway. The butter is your best friend here, making each layer wonderfully crispy. Keep your phyllo covered with a damp cloth while you work to prevent it from drying out.
Serving Suggestions
In Greece, bougatsa is a beloved breakfast treat! Serve it while it’s still a bit warm, when the custard is extra creamy and the phyllo is at its crispiest. The dusting of cinnamon and powdered sugar on top isn’t just pretty – it adds that perfect sweet spice that makes this dessert so special. Pour yourself a strong Greek coffee or a cup of tea, and enjoy this pastry just like they do in traditional Greek cafes!
Storage Tips
While bougatsa tastes amazing fresh from the oven, you can keep it for up to 2 days. Store it in the fridge in an airtight container, but remember – the phyllo will soften over time. To bring back some crispiness, pop it in a 300°F oven for about 10 minutes. Just add a fresh sprinkle of cinnamon and powdered sugar before serving, and it’ll be almost as good as new!
Recipe Success Tips
Room temperature eggs work best for the custard – they blend more smoothly with the other ingredients. When working with the phyllo, don’t skimp on the butter between layers – it’s what gives bougatsa its wonderful flaky texture. Take your time with the custard step – if it seems too thick, add a splash of warm milk. Too thin? Cook it for an extra minute or two. The custard should coat the back of a spoon and hold a line when you run your finger through it.
Greek Bougatsa (Custard Pie with Phyllo and ground Cinnamon)
Equipment
- Large baking tray (20×30 cm / 8×12 inch)
- Saucepan
- Pastry brush
Ingredients
For the bougatsa
- 400-450 g phyllo dough (15 oz)
- 200 g butter, melted (7 oz)
- 200 g sugar (7 oz)
- 1 kg milk (35 oz)
- 120 g all-purpose flour (4.5 oz)
- 4 eggs
- 1 tsp vanilla extract
For the topping
- ground cinnamon
- icing sugar
Instructions
- To make this traditional bougatsa recipe, start by making the filling. To prepare the filling for the bougatsa add in a large bowl the sugar, eggs and flour; whisk until the ingredients combine.
- Pour into a saucepan the milk and the vanilla extract and bring to the boil. Right before the milk comes to the boil, pour 1/3 of the milk & vanilla extract mix into the flour mixture from step 1 and stir.
- Turn the heat down. Add the flour & milk mixture into the saucepan with the remaining warm milk. Whisk very quickly, until the mixture has thickened and is smooth and creamy. Do not remove the pan from the stove while whisking. This should take 2-3 minutes.
- Remove the pan from the stove and stir occasionally to keep the custard from forming a skin on top, while you prepare the rest of the bougatsa recipe.
- For this bougatsa recipe you will need a large baking tray, approx. 20×30 cm / 8×12 inch. Using a pastry brush, butter the bottom and sides of the tray.
- Unroll the phyllo dough from the plastic sleeve. To make this bougatsa recipe you will need 10-12 phyllo sheets. Use 5-6 sheets of phyllo for the bottom of the bougatsa and 4-5 sheets for the top.
- Begin by layering the sheets one by one on the bottom of the tray, making sure to sprinkle each one thoroughly with melted butter. Tip in the custard from step 4, smoothing the surface with a spatula and fold the phyllo sheet flaps over the custard.
- Cover the bougatsa with 4-5 phyllo sheets, sprinkling each sheet with melted butter. With a knife trim some of the excessive phyllo, if you like, and roll the rest on the edges. Brush the top with plenty of butter and score the top of the bougatsa with a sharp knife.
- Bake the bougatsa in preheated oven at 160C / 320F for 45 minutes, until the phyllo is crisp and golden brown.
- Let the bougatsa cool down for a while before serving and sprinkle with icing sugar and cinnamon. Enjoy while still warm with a hot cup of coffee or tea.