Golden and creamy perfection! Bougatsa (Greek custard pie with phyllo) is 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! A traditional Greek dish, perfect for every time of the day, as a delicious snack or as a filling dessert.
Follow our step by step Greek Bougatsa recipe and recreate this traditional sweet delight from scratch! Enjoy while still warm with a last minute sprinkle of icing sugar and cinammon.
Make the perfect homemade Bougatsa the traditional Greek way!
The key to make the most flavourful Greek Bougatsa is to use a good quality fresh butter to butter the phyllo sheets. The authentic Greek Bougatsa recipe calls for ‘galaktos’ butter made from cow’s milk, which gives a very rich flavour and amazing smell!
Tip: When preparing phyllo based Greek desserts, like this Bougatsa recipe, a little trick to make the phyllo crispier and flakier is to sprinkle the melted butter over the phyllo sheets, rather than brushing them.
Working with phyllo can be tricky as its brittle and can dry out very quickly, so check the handling tips before start preparing this Bougatsa recipe. Don’t forget to brush the top of the bougatsa with enough butter and scar with a knife to help release the steam.
So go ahead, try out this delicious traditional Greek bougatsa recipe and amaze your friends and family with this crispy and velvety delight. Enjoy!
Love a creamy dessert?
If you love a creamy, milky dessert as much as I do, these recipes are made for you!
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!
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.
Keywords: bougatsa, bougatsa recipe, Greek bougatsa, how to make bougatsa
Recipe image gallery:
Bougatsa – Custard pie with Phyllo and ground cinnamon
Hi I am wondering if you know of a greek pastry Ceam filled and made in squares that sounds like melfay melvay I had it years ago at a little greek resteraunt they came from greece stayed for about 5 years and were exceptionally GOOD and reasonable. They t!hen went home to greece. I just loved it.I have been trying for years to find it’ When I asked what it was the mother who baked it call Melfay or sounds like it? Thank you Gayle
You’re talking about Mille-feuille (FRENCH word) Also known as Napoleon. It’s delicious. Loads of recipes online. Hope you find what you’re looking for.
I’m going to have to say this: this website is going to ruin my weight loss effort!!! Best Greek recipes anywhere. Bougatsa is heaven on a plate and I’m going to try this with the leftover filo from the spanakopita I’m making for a meeting.
My husband fell in love with bugatsa on a recent 3+ week to Greece. After sifting through a lot of recipes, yours looked the most like what I remember seeing. I used your recipe, substituting GL flour, and surprised my husband. He loved it! He was amazed that it tasted and looked exactly like the bugatsa he enjoyed all over Greece. Thank you!
My 86yo Dad who doesn’t usually say much said he felt like Bougatsa earlier this evening. I remembered seeing a recipe on your blog so I made it. It took no time at all and it was DELISH!!!!! Thank you x
p.s. Dad loved it too:-)
Noticed on bougasta recipe on doubling two kg of milk 35oz same as 1x recipe. Should milk be 70oz Also 20cm x 30cm for pan would that be 8×8? Thanks for info
Yes there was a bug with the recipe card – its indeed 70 oz. We’ve corrected it now so should be doubling correctly. Also a 20x30cm tray is about 8×12 inch.
so is the filling warm when you fill it? is it better to put the filling in the fridge with a piece of gladwrap/plastic wrap touching the surface so it doesn’t create a film? just wondering if cold filling is easier to work with?
What are your tips for making it ahead and storing it in the fridge or freezer until you’re ready to bake? How do you ensure crispy phyllo when you’re ready to bake? Thank you! Love your recipes!!
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Hi I am wondering if you know of a greek pastry Ceam filled and made in squares that sounds like melfay melvay I had it years ago at a little greek resteraunt they came from greece stayed for about 5 years and were exceptionally GOOD and reasonable. They t!hen went home to greece. I just loved it.I have been trying for years to find it’ When I asked what it was the mother who baked it call Melfay or sounds like it? Thank you Gayle
You’re talking about Mille-feuille (FRENCH word) Also known as Napoleon. It’s delicious. Loads of recipes online. Hope you find what you’re looking for.
Hi Gayle! I eat those darn milfays all the time, I’m heading to Greece on Tuesday I will look for a recipe and upon my return send it to you
I’m going to have to say this: this website is going to ruin my weight loss effort!!! Best Greek recipes anywhere. Bougatsa is heaven on a plate and I’m going to try this with the leftover filo from the spanakopita I’m making for a meeting.
My husband fell in love with bugatsa on a recent 3+ week to Greece. After sifting through a lot of recipes, yours looked the most like what I remember seeing. I used your recipe, substituting GL flour, and surprised my husband. He loved it! He was amazed that it tasted and looked exactly like the bugatsa he enjoyed all over Greece. Thank you!
Recipe step 7 uses C° temperature. F° equivalent is 325-°.
This was delicious! Made it exactly as written!!
Your welcome April! So glad you loved it!
yum! loved this. Great recipe!
My 86yo Dad who doesn’t usually say much said he felt like Bougatsa earlier this evening. I remembered seeing a recipe on your blog so I made it. It took no time at all and it was DELISH!!!!! Thank you x
p.s. Dad loved it too:-)
Thats amazing to hear! Wish all my love to you and your dad! x
Noticed on bougasta recipe on doubling two kg of milk 35oz same as 1x recipe. Should milk be 70oz Also 20cm x 30cm for pan would that be 8×8? Thanks for info
Hi Irene
Yes there was a bug with the recipe card – its indeed 70 oz. We’ve corrected it now so should be doubling correctly. Also a 20x30cm tray is about 8×12 inch.
Hi,
so is the filling warm when you fill it? is it better to put the filling in the fridge with a piece of gladwrap/plastic wrap touching the surface so it doesn’t create a film? just wondering if cold filling is easier to work with?
Thanks!
What are your tips for making it ahead and storing it in the fridge or freezer until you’re ready to bake? How do you ensure crispy phyllo when you’re ready to bake? Thank you! Love your recipes!!
Can we make this the day before and leave it in the fridge to be baked the next day?
Are you sure 1000ml of milk because if there is only 120g of milk its going to turn into water
Please respond as soon as possible