Greek Bougatsa

Indulge in the irresistible allure of traditional Greek Bougatsa, a golden, flaky pastry filled with creamy semolina custard that perfectly balances sweet and comforting flavors. Made with layers of buttery phyllo dough, this Mediterranean dessert is baked to perfection, resulting in a crisp outer shell that contrasts beautifully with the rich, velvety filling infused with hints of vanilla. Finished with a generous dusting of powdered sugar and a sprinkle of warm cinnamon, Greek Bougatsa is a timeless treat that’s ideal for breakfast, dessert, or an afternoon snack. Easy to make with simple, wholesome ingredients, this recipe is destined to become a favorite for all occasions!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (356°F).

Step 2

In a medium saucepan, heat the milk and sugar over medium heat until the sugar dissolves and the milk is just about to boil.

Step 3

Slowly whisk in the semolina, stirring constantly to avoid lumps. Continue to cook, stirring, until the mixture thickens to a custard consistency.

Step 4

Remove the saucepan from heat and stir in the butter and vanilla extract until well combined.

Step 5

In a separate bowl, lightly beat the egg and egg yolk together. Gradually whisk into the semolina mixture, ensuring everything is well incorporated.

Step 6

Let the custard cool slightly, stirring occasionally to prevent a skin from forming.

Step 7

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.

Step 8

Spread half of the custard mixture along the shorter side of the phyllo stack, leaving about an inch edge.

Step 9

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.

Step 10

Repeat the process with the remaining phyllo sheets and custard filling.

Step 11

Brush the tops with more melted butter, ensuring full coverage.

Step 12

Bake in the preheated oven for about 30-35 minutes, or until the phyllo is golden and crisp.

Step 13

Allow the bougatsa to cool slightly before dusting with powdered sugar and a sprinkle of cinnamon.

Step 14

Slice and serve warm or at room temperature.

Nutrition Facts

Serving size	1108.5 grams (1108.5g)

Amount per serving	% Daily Value*
Calories	2656

Total Fat 142.80g	183%
Saturated Fat 76.40g	382%
Polyunsaturated Fat 2.10g
Cholesterol 715mg	238%
Sodium 1601mg	70%
Total Carbohydrate 299.60g	109%
Dietary Fiber 11.30g	40%
Total Sugars 141.00g
Protein 49.20g	98%

Vitamin D 349IU	1744%
Calcium 754mg	58%
Iron 6mg	34%
Potassium 1189mg	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.

Source of Calories

Fat: 47.9%

Protein: 7.3%

Carbs: 44.7%