Today we’re making homemade Greek bougatsa, the famous Greek phyllo custard pie. Bougatsa is an amazing traditional Greek pastry, which comes in either sweet or savory forms. In this recipe we’re going to make a bougatsa with a sweet custard phyllo. The filling is sandwiched between many layers of flakey, butter phyllo dough making it extra delicious.
This bougatsa is easy to make at home. It will be the perfect sweet treat for breakfast or a midday snack. With this recipe you can re-create authentic Greek flavors in your own kitchen. We bake this in a round spring-from pan which creates a beautiful and artsy finished dessert.
00:00 Welcome
00:27 Prepare the custard
01:44 Prepare the pan
03:00 Bake the bougatsa
03:20 Serve the bougatsa
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Ingredients:
- 4 cups (1 litre) milk
- 2 eggs plus 2 egg yolks
- 10-12 sheets of Phyllo dough - remember to thaw this ahead of time
- 200 grams (14 tbsp) of butter
- 150 (¾ cup) grams granulated sugar
- 120 grams (1 cup plus 2 tbsp) flour (semolina flour if you can find it)
- Zest of one lemon
- 1 tsp vanilla
- Some powdered sugar and
- Some cinnamon
Method:
- Add the sugar, eggs and flour to a bowl and whisk to combine
- Add the milk to saucepan and heat up until just before boiling
- Whisk 1/2 warm milk into egg mixture, one ladle at a time
- Return the entire mixture to the saucepan and stir until thick
- Add lemon zest, 50g butter and vanilla and stir to combine
- Cover with plastic wrap and refrigerate until cool
- Melt rest of the butter
- Brush bottom of pan with the melted butter
- Add a sheet of phyllo, brush the top with butter, then add another sheet. Repeat this with 4-5 sheets, buttering each one before layering the next.
- Add the custard on top of the phyllo, then repeat the phyllo layering and buttering with 4-5 sheets on top of the custard.
- Bake at 160C/320F for 45 minutes
- Remove it from the oven, and let it cool
- Sprinkle powdered sugar and cinnamon on top
- Cut and serve, enjoy!
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