You don't need to be a pastry chef to make amazing bougatsa, but you do need to know a few secrets. This easy bougatsa recipe will show you how to recreate the iconic Greek custard pie with phyllo and creamy custard filling. Just dust it with icing sugar and cinnamon, and enjoy a little bite of Greece right from your kitchen.
This recipe brings you the magic of the famous Greek pastry at home: crisp layers of buttery phyllo wrapped around a creamy semolina custard, finished with a snowy topping of powdered sugar and cinnamon. Whether you're craving a sweet breakfast or a comforting dessert, this Greek custard pie is easy to make and captures the authentic flavors of the Greek classic.
Bougatsa can also be savory (with a cheese or ground meat filling), but today we're exploring the sweet version. After tasting many different pastries across Athens and especially Thessaloniki, the city of Bougatsa, I give you my take on the perfect balance: creamy but not heavy, sweet but not cloying, and encased in phyllo that crackles with every bite.
Don't miss some of my other popular Greek desserts, this Galaktoboureko (Greek custard dessert) which has similar ingredients with bougatsa but it's a totally different dessert, this Easy Greek Baklava Recipe with Walnuts and Honey and this orange-scented syrupy dessert with shredded phyllo called Portokalopita (Greek Orange Syrup Cake).
📋 Ingredient notes
To make this bougatsa recipe you'll need the following ingredients:
Semolina: In Greece there are two types of semolina, fine and coarse. You should use fine semolina because the coarse type will make the custard grainy.
Phyllo: Traditionally, Bougatsa is made with "phyllo aeros" which is made by stretching the dough into very thin elastic sheets of phyllo. This is difficult to achieve if you're not experienced and time consuming, so regular phyllo is used here.
Milk: You can use whatever milk you prefer, but if you want to take this Greek custard dessert to the next level, then use goat milk.
Optional ingredients:
Egg yolks: Yolks will make the custard richer in taste but sometimes can slightly make the filling less creamy if they're over-baked.
White chocolate: Not traditionally used in Bougatsa, but a small quantity will complement the rest of the flavors. More on how to use it in the recipe card below ⬇️.
Lemon zest: I've seen some recipes that use it, but I've yet to taste a bougatsa with lemon zest here in Greece!
🔪 Instruction notes
Bougatsa is a simple pastry to make. But what makes this recipe different from the rest?
👉 Easy technique for even layers of phyllo, top and bottom. Many recipes call for placing the custard on 2-3 sheets of phyllo, then folding them into parcels and tucking the edges underneath. But this method creates uneven layering (lots of phyllo at the bottom and only a few sheets on top). By following my method, you get even layers top and bottom!
👉 Customizable filling: You can make the custard with or without egg yolks, it turns out delicious either way. Want to take it up a notch? Add a bit of white chocolate to the filling. It brings in subtle cocoa butter notes that make your bougatsa simply irresistible!
👨🍳 Expert Tips
✅ Cover the phyllo with a slightly damp towel to prevent it from drying out. In many recipes, it's okay if the phyllo dries out a bit, but here there's a risk of the filling seeping out during baking if the phyllo isn't flexible enough to wrap and seal properly.
✅ Let the filling cool completely before wrapping it with the phyllo.
✅Rest for 5-10 minutes after baking to help the filling set. This makes slicing cleaner and prevents the custard from spilling out.
✅ Top with powdered sugar and cinnamon right before serving, so it stays crisp. If you do it too early, the sugar can melt into the phyllo.
🎥 Video
Watch this video for how to make Greek Bougatsa at home:
🎵 Music on Video: Folk Bed Musician: audionautix.com
📖 Recipe
Bougatsa: Greek Custard Pie with Phylllo
Ingredients
For the semolina custard:
- ¾ cup (130 g) fine semolina
- ¾ cup (150 g) granulated sugar
- 1 pinch salt
- 4 cups (1000 g) whole milk
- ¼ cup (50 g) butter
- 2 teaspoon (10 g) vanilla extract or vanillin capsules
Optional (for the custard) :
- 3.5 oz (100 g) white chocolate (chopped, see note#1)
- 2 egg yolks (see note#2)
For the phyllo:
- 1 package (of 12 sheets) (450 g) phyllo Pastry (3 sheets per bougatsa parcel)
- ⅔ cups (150 g) butter (melted, for brushing)
- Icing sugar (for dusting)
- Ground cinnamon (for dusting)
Instructions
- Add the semolina, sugar and salt to a pot and mix to combine. Pour in the milk, place the pot over medium heat, and cook while whisking constantly until the mixture thickens and starts to bubble.
- Remove from the heat and stir in the butter and vanilla. At this point, you can also add the white chocolate and egg yolks, if using.👉 To avoid scrambling the yolks, wait a few minutes for the semolina mixture to cool before adding them.
- Cover the surface of the custard with plastic wrap, making sure the wrap touches the surface completely. 👉 This prevents a skin from forming.Let the custard cool completely at room temperature.👉 You can prepare the custard one day in advance and store it in the fridge until needed.
- Preheat the oven to 180°C (350°F).Once the custard has cooled, briefly whisk it to make it smooth and fluffy again.
- Lay one sheet of filo on your work surface. Lightly brush it with melted butter, then fold it in half. Brush again with butter, then fold into thirds to form a rectangle. (Refer to the video above for visuals). Set this folded rectangle aside.
- Lay a second sheet of filo, brush with butter, and place a third sheet on top. Brush again with butter. Place the folded rectangle in the center of the stacked filo sheets. Spoon about 1½ cups (330 g) of the custard onto the center and level the surface with the back of a spoon or spatula.
- Fold one long side of the filo over the filling and lightly brush with butter. Fold the opposite long side over, brush again. Then fold the shorter sides toward the center to form a neat parcel.
- Carefully flip the parcel over, seam side down, and place on a baking sheet lined with parchment paper. Brush the top with more melted butter and bake on the lower rack of the oven for about 30 minutes, or until golden brown and crisp.
- Let it cool slightly, cut into squares and serve warm sprinkled with icing sugar and ground cinnamon.
Notes
More Greek Desserts to try:
Nutrition
💭 FAQs
Greek bougatsa is a traditional pastry made with layers of crisp, buttery phyllo dough and a creamy semolina custard filling. It's typically served warm, cut into squares or slices, and dusted generously with powdered sugar and cinnamon. Bougatsa is especially popular in northern Greece, particularly Thessaloniki, where it's a beloved breakfast or snack.
Though custard-filled bougatsa is the most famous version, savory variations also exist - filled with cheese or minced meat. What makes sweet bougatsa special is its contrast: delicate, flaky phyllo on the outside and smooth, not-too-sweet custard on the inside.
Bougatsa and galaktoboureko both feature creamy semolina custard and layers of phyllo, but they differ in sweetness, texture, and style. Bougatsa is a lighter, rustic pastry typically enjoyed for breakfast. It's often made into individual parcels or squares, filled with a mildly sweet custard, and finished simply with powdered sugar and cinnamon - no syrup involved.
Galaktoboureko, on the other hand, is a richer, more indulgent dessert. It's baked in a tray, soaked in sweet lemon-scented syrup, and made with a custard that includes eggs for a creamier texture. It's typically served as a syrupy, celebratory treat - especially after Sunday lunches or festive meals.
🍳 More Greek Pastries
If you tried this Greek Bougatsa Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Efi says
Just made this bougatsa today and I’m blown away! The custard was silky smooth and not overly sweet, just perfect. The step-by-step instructions were so easy to follow, even with the filo folding (which usually scares me 😅). My husband and kids devoured it and asked for more! This recipe brought back memories of a trip we took to Greece years ago. Thank you for such a wonderful, authentic treat. Will definitely be making this again!
Monika says
"This is difficult to achieve if you're not experienced and time consuming..."
It is not difficult at all if you visit your local Arabian, Turkish, or whatever mediterranean supermarket. 🙂 I've taken that habit.
Note: if you ever visit Rethymnon (Crete), go and purchase "kroustas phyllo" (od. Emanouil Bernardou, I think, close to the folklore museum). That shop has existed for 50 years, and now the son has taken over some few years ago. They make only kroustas and kataifi... miam!
Makos says
Hi Monica, thanks for the comment!
I’ve lived in Rethymno for 15 months! 🙂
I’m talking about making your own phyllo from scratch. Φύλλο αέρος is more elastic than phyllo kroustas and can be stretched without breaking.