bougatsa

The authentic greek bougatsa recipe! A traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter and garnished with icing sugar and cinammon.. Simply amazing!

Greek Bougatsa recipe (Custard Pie with Phyllo and ground Cinnamon)

phyllo dough (15 oz)

200 g butter, melted (7 oz)

200 g sugar (7 oz)

kg milk (35 oz)

g all-purpose flour (4.5 oz)

eggs

tsp vanilla extract

cinnamon

icing sugar

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 &amp; vanilla extract mix into the flour mixture from step 1 and stir.

Turn the heat down. Add the flour &amp; 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&#215;30 cm / 8&#215;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.

Craving a taste of Greece? This iconic Greek Bougatsa recipe is an easy, custard-filled dessert made with just a few simple ingredients!

EASY GREEK BOUGATSA RECIPE

(1.5 liters) whole milk

½ cups (300 grams) granulated sugar

7.1 oz (200 grams) fine semolina flour

vanilla

salt

unsalted butter

phyllo dough pastry sheets (thawed according to the instructions

⅔ cup (150 grams) unsalted butter, melted

sugar cinnamon

In a medium-large saucepan, add the milk, the semolina flour, the sugar, the salt, and the vanilla.

Whisk over medium heat until it thickens. This will take about 5-7 minutes, depending on your heat source. Whisk continuously so it doesn't burn.

As soon as it thickens, take it off the heat and whisk in the 3 tablespoons butter. Whisk until the butter has melted and is thoroughly combined. Set it aside.

Make the custard filling

Butter the pan well and preheat the oven to 400℉ / 200℃.

Unroll the phyllo sheets from the package and keep them covered with a slightly damp kitchen towel.

Carefully place a sheet of phyllo dough on the buttered pan and drizzle it with melted butter.

Place another sheet on top and drizzle more butter over it. Repeat the process until you have a total of 6 sheets. For the sixth sheet, you don&#39;t need to butter it.

Pour the custard filling on top and spread it out evenly.

Place a sheet of phyllo directly on top of the custard and drizzle the top with butter.

Repeat the process for the remaining sheets of phyllo.

Fold any overlapping sheets inwards to help seal the edges and prevent the filling from oozing out.

Brush the remaining butter all over the surface. There&#39;s no need to score it.

Bake for about 30-40 minutes, until it&#39;s golden brown. It may puff up a bit, but it will deflate as it cools. This is normal.

As soon as it's done, take it out of the oven and let it cool in the pan for about 20-30 minutes.

Cut it into small squares (about 2 inches/5 cm). If you prefer, you could transfer the dessert to a cutting board before cutting it.

Dust with powdered sugar and the ground cinnamon.

Enjoy!

Assemble the dessert

OMG! This is my favorite Greek dessert! It's so good!

Top 2 bougatsa recipes from across the web

The most viewed bougatsa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Greek Bougatsa recipe (Custard Pie ...

EASY GREEK BOUGATSA RECIPE

Top 2 bougatsa recipes from across the web

The most viewed bougatsa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Bougatsa recipe (Custard Pie ...

EASY GREEK BOUGATSA RECIPE

The most viewed bougatsa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine