Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) phyllo dough, thawed
- 10 tbsp (140 g) unsalted butter, melted (plus extra for pan)
- 4 cups (960 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 3/4 cup (120 g) fine semolina
- 1/4 tsp fine salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest
- Powdered sugar, for serving (about 2 tbsp / 15 g)
- Ground cinnamon, for serving (about 1/2 tsp)
Do This
- 1) Heat oven to 375°F (190°C). Butter a 9 x 13-inch (23 x 33 cm) baking dish.
- 2) Cook custard: warm milk + sugar + salt, whisk in semolina, simmer 2–3 min until thick.
- 3) Temper in eggs, then stir in vanilla + lemon zest + 2 tbsp butter; cool 10 min.
- 4) Layer 8 sheets phyllo in pan, brushing each with melted butter.
- 5) Spread custard, then top with 8 more buttered phyllo sheets; tuck edges in.
- 6) Score into 8 squares; bake 30–35 min until deeply golden and crisp.
- 7) Rest 10 min, then dust generously with powdered sugar and cinnamon; serve warm.
Why You’ll Love This Recipe
- Shatteringly crisp phyllo: lots of flaky layers, buttery and golden.
- Classic Greek comfort: creamy semolina custard (or an easy cheese option) in a simple home-baked format.
- Breakfast or dessert: equally perfect with coffee in the morning or after dinner.
- Street-food vibes at home: that powdered sugar and cinnamon finish makes it feel special.
Grocery List
- Produce: 1 lemon (for zest)
- Dairy: whole milk, unsalted butter, eggs, (optional for cheese filling: feta and ricotta)
- Pantry: phyllo dough, granulated sugar, fine semolina, fine salt, vanilla extract, powdered sugar, ground cinnamon
Full Ingredients
Phyllo Layers
- 1 lb (454 g) phyllo dough, thawed in the refrigerator overnight
- 10 tbsp (140 g) unsalted butter, melted (plus 1 tsp / 5 g to butter the pan)
Semolina Custard Filling (Sweet, Classic)
- 4 cups (960 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 3/4 cup (120 g) fine semolina
- 1/4 tsp fine salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest
- 2 tbsp (28 g) unsalted butter
For Serving (Traditional Finish)
- 2 tbsp (15 g) powdered sugar (more or less to taste)
- 1/2 tsp ground cinnamon (more or less to taste)
Optional Cheese Filling (Mildly Salty Alternative)
- 10 oz (280 g) ricotta (or Greek anthotyro, if available)
- 6 oz (170 g) feta, crumbled
- 1 large egg
- 1 tbsp (15 ml) whole milk
- 1/4 tsp ground black pepper
- Pinch of salt (optional; feta is salty)
Step-by-Step Instructions
Step 1: Prep the pan and get your phyllo station ready
Preheat the oven to 375°F (190°C). Set a rack in the middle of the oven.
Butter a 9 x 13-inch (23 x 33 cm) baking dish with about 1 tsp (5 g) butter.
Unroll the thawed phyllo and place it on a cutting board. Cover it with a slightly damp (not wet) kitchen towel to keep it from drying out while you work. Keep your melted butter nearby with a pastry brush.
Step 2: Heat the milk and start the custard base
In a medium saucepan, whisk together the milk, sugar, and salt. Warm over medium heat until the milk is steaming and very hot (small bubbles around the edges), about 5–7 minutes. Do not boil aggressively.
While whisking constantly, sprinkle in the semolina in a steady stream to avoid lumps.
Step 3: Thicken the semolina custard
Reduce heat to medium-low and cook, whisking continuously, until the mixture thickens to a pudding-like consistency, about 2–3 minutes. It should leave thick ribbons when you lift the whisk.
Remove the pan from the heat.
If you are making the optional cheese filling instead of custard: Skip Steps 2–4 and mix the ricotta, feta, egg, milk, pepper, and optional pinch of salt in a bowl until combined. Then continue with Step 5 to assemble.
Step 4: Temper the eggs and finish the custard
In a small bowl, whisk the eggs until smooth. Slowly whisk about 1/2 cup (120 ml) of the hot semolina mixture into the eggs (this warms them up so they don’t scramble).
Pour the egg mixture back into the saucepan and whisk vigorously until fully incorporated.
Stir in the vanilla extract, lemon zest, and 2 tbsp (28 g) butter until melted and glossy.
Transfer the custard to a bowl and cover the surface directly with plastic wrap (this prevents a skin). Let it cool for 10 minutes so it’s warm but not piping hot when you assemble.
Step 5: Build the bottom phyllo layers
Lay 1 sheet of phyllo in the baking dish (let the excess drape up the sides), and brush lightly with melted butter. Repeat with 7 more sheets (8 sheets total), brushing butter between each sheet.
Try to work efficiently; phyllo dries quickly. If a sheet tears, don’t worry—just patch it with another piece and keep layering.
Step 6: Fill, top, and score for clean slices
Spread the warm custard evenly over the phyllo base, reaching into the corners. (Or spread the prepared cheese filling evenly.)
Top with 8 more sheets of phyllo, brushing each sheet with melted butter as you layer.
Tuck or fold the overhanging edges inward to form a neat border. Brush the top thoroughly with butter, especially the corners and edges.
Using a sharp knife, score through the top layers into 8 squares (or 12 smaller pieces). Scoring helps the bougatsa bake evenly and makes serving much easier.
Step 7: Bake until deeply golden and crisp
Bake at 375°F (190°C) for 30–35 minutes, or until the top is deeply golden, crisp, and visibly flaky. If your oven runs cool, it may take up to 40 minutes.
Let the bougatsa rest in the pan for 10 minutes. This short rest helps the custard set slightly so slices hold together.
Step 8: Finish and serve the traditional way
Cut fully along the score lines. Serve warm.
Just before serving, dust generously with powdered sugar and a light shower of cinnamon. (Tip: Use a small fine-mesh sieve for an even, bakery-style dusting.)
Pro Tips
- Keep phyllo covered: A lightly damp towel over the stack prevents brittle, cracking sheets.
- Butter, but don’t soak: A thin, even brush between sheets creates flakes; too much butter can make layers heavy.
- Score before baking: Cutting after baking can shatter the top; scoring gives clean edges and prettier pieces.
- Custard consistency matters: Cook the semolina until thick enough to mound slightly; a too-loose custard can seep into the phyllo.
- Go for deep golden: Pale phyllo can taste chewy; bake until confidently golden for maximum crispness.
Variations
- Cheese bougatsa (salty): Use the cheese filling and skip powdered sugar/cinnamon. Finish with toasted sesame seeds or a little black pepper.
- Orange-citrus custard: Replace lemon zest with 2 tsp orange zest and add 1/4 tsp ground cardamom.
- Individual parcels: Instead of a pan, wrap filling in squares of phyllo (about 4 sheets per pastry), buttering between layers, and bake at 375°F (190°C) for 20–25 minutes.
Storage & Make-Ahead
Best day-of: Bougatsa is at its crispiest within a few hours of baking.
Refrigerate: Cool completely, cover, and refrigerate for up to 3 days.
Reheat: For the best texture, reheat on a sheet pan in a 350°F (175°C) oven for 10–12 minutes until hot and crisp. (Microwaving warms it, but softens the phyllo.)
Make-ahead: The custard can be made up to 24 hours ahead and refrigerated (press plastic wrap directly on the surface). You can also assemble the bougatsa, cover tightly, and refrigerate for up to 6 hours before baking; add 3–5 minutes to the bake time.
Nutrition (per serving)
Approximate, for 1/8 of the custard-filled pan: 430 calories, 23 g fat, 46 g carbs, 9 g protein, 18 g sugar, 320 mg sodium. Values vary by phyllo brand and exact butter absorption.
