Golden and creamy Bougatsa is a traditional Greek dessert made with creamy custard layer between golden brown crispy filo sheets, with melted butter and topped with cinnamon sugar. This dish is perfect for breakfast or an evening snack with a drink of your choice. You can also make Bougatsa with different types of savoury fillings such as cheese, veggies or meat.
What is the origin of Bougatsa – Greek Filo Custard Pie?
Bougatsa is a Greek speciality of Byzantine origin. It is a very old recipe that originated in Asia Minor when the city belonged to the Greeks. During that time, the Byzantine region was famous for its traditional desserts, sweet pies, including Bougatsa.
This recipe was then imported by immigrants. Bougatsa remains a speciality of the region to this day, particularly in the towns of Serres, Thessaloniki and Veria. Today, you may find Bougatsa in almost every bakery and cafe in Greece.
What is filo/phyllo pastry sheets?
One of the main ingredients of this Bougatsa recipe is filo/phyllo pastry. Filo/Phyllo is made from flour, water, oil or butter. The dough is stretched for a long time by hand or with a rolling pin to achieve a very thin result, and the butter/oil is brushed between the layers, which turn crispy as it cooks. It is a very advanced cooking process and is quite time-consuming; hence we use ready-made frozen filo pastry sheets.
Why this recipe works?
This creamy, delicious Bougatsa may sound like it is difficult to make because arranging the phyllo layers needs some explanation the first time you make them. The warm crispy filo pastry, along with icing sugar on top, filled with this velvety custard cream oozing out of it, is simply divine.
All it takes to create this dessert are few ingredients, the ready-made filo and the classic custard cream and the toppings. It also makes a great alternative for breakfast with any drink you fancy.
What's in this Bougatsa?
- Filo pastry sheets: The ready-made filo pastry sheets are thawed and covered with a damp towel.
- Butter: Melted, unsalted butter for brushing each layer of the filo sheets and for greasing the baking tray.
For the cream:
- Milk: Use skimmed milk or whole milk. Using skimmed milk/lactose-free milk can save you a few calories.
- Sugar: Use granulated sugar or organic cane sugar.
- All-purpose flour: Flour for the well-made custard consistency.
- Eggs: Use the eggs that are of room temperature for the balance
between the eggs and flour that provides a great texture to the dessert. - Vanilla extract: Use pure vanilla extract for the best tasting dessert.
For the toppings:
- Ground cinnamon: Ground cinnamon adds a distinctive flavour. Using the best quality cinnamon makes all the difference.
- Powdered sugar: Use it for seasoning to get the extra added flavour.
How to make Bougatsa?
Making the custard:
- In a large mixing bowl, add sugar, flour and eggs, whisk well until combined.
- Pour the milk into a saucepan and heat (not boiling). Once the milk becomes hot, add the vanilla extract, stir, then turn off the heat.
- Now, pour the milk in a tiny stream over the flour mixture, constantly stirring.
- Next, pour the mixture back into the saucepan over low heat and whisk vigorously until the mixture has thickened (for about 2-3 minutes), then remove from the heat.
- Cover the custard with plastic wrap, stick the plastic wrap to the top of the custard to prevent forming crust or skin on the top. Then put it in the fridge.
Making the Bougatsa:
- Preparations: Preheat the oven to 170C. Grease a 2030 cm baking tray with butter or line with parchment pepper.
- Now, lay half of the filo sheets one by one on the baking tray and don't forget to brush each layer with melted butter. Then spread the custard equally on the top. Fold the filo sheet flaps over the custard.
Then top the custard with the rest of the filo sheets, brushing each layer with melted butter. - Next, use a sharp knife to cut the Bougatsa however you like, then brush the top with butter.
Baking: Bake it for 40-45 minutes or until crispy and golden brown.
Take the Bougatsa out of the oven and quickly sprinkle with the mix of powder sugar and ground cinnamon (cinnamon sugar), then serve.
Top Tips:
- If the filo sheets break during the process, simply put them together as they are not noticeable after its baked.
- To make sure the phyllo turns as crunchy as possible, place the baking tray/pan in the highest rank in the oven so the air can reach both the top and bottom of the pan/tray.
- Another tip for crispier phyllo is to sprinkle the melted butter over the phyllo sheets rather than brushing them.
- If you have leftover filo, you can make triangles with leftover pieces or freeze them for later.
- Take your Filo pastry 2 hours before you use it from your freezer to bring it up to room temperature.
- An easy way to cut Bougatsa is to use a pizza cutter or a sharp knife.
- If you like a thick top crust layer then, add 1-2 more filo sheets on top and tuck the excess of the filo into the pan. And don't forget to brush/sprinkle them with butter.
- Sprinkle more icing sugar when you’re about to serve. Sometimes, the steam coming out of the pastry makes the sugar wet.
- Do not refrigerate the Bougatsa right after baking, as it may become soggy.
Recipe Variations:
Bougatsa is versatile and flexible, which can be made with different fillings as different regions in Greece make their versions of Bougatsa. These Bougatsas have both sweet and savoury variations.
Bougatsa with feta cheese, minced meat, pumpkin are the most made Bougatsas in Greece.
Recipe Suggestions:
Bougatsas are usually eaten as breakfast with a cup of coffee or tea. Although it can be a filling dessert or an evening snack. You can serve it with:
Recipe FAQs:
Can I store Bougatsa?
Once you take a bite of these finger-licking Bougatsas, you’ll most likely not need to store them. However, Bougatsa stays crisp for at least a day covered with a cloth or with plastic wrap. It is best to consume them fresh.
Can I make Bougatsa ahead of time?
Yes, you can prepare the Bougatsa, butter it well and store it in the freezer for 2-3 days. When you’re ready to serve, place it straight in the oven to bake and serve warm.
What is the alternative for vanilla extract?
You can use orange zest from 1 orange.
What to do to avoid dried filo?
You can always use a clean cloth to cover the filo if you are not working with it to avoid dried filo. It takes a long time for the filo to dry, generally more than the cooking time.
Can I reheat Bougatsa?
It is best not to reheat. Instead, prepare the Bougatsa and store it in the freezer. When you need to serve it, place it straight into the oven and serve warm.
More Dessert Recipes
- Orange polenta cake
- Golden syrup cake
- Cinnamon pie
- Chocolate lush
- Lazy cake - no-bake chocolate biscuit cake
Bougatsa - Greek Filo custard pie
Ingredients
- 400 g filo pastry sheets
- ½ cup butter, melted
For the cream
- 1 litre milk
- 200 g sugar
- 150 g all-purpose flour
- 1 tsp vanilla extract
- 4 eggs
For the toppings
- ⅛ cup ground cinnamon
- ⅛ cup powdered sugar
Instructions
Making the custard
- In a large mixing bowl, add sugar, flour and eggs, whisk well until combined.
- Pour the milk into a saucepan and heat (not boiling). Once the milk becomes hot, add the vanilla extract, stir, then turn off the heat.
- Now, pour the milk in a tiny stream over the flour mixture, constantly stirring.
- Next, pour the mixture back into the saucepan over low heat and whisk vigorously until the mixture has thickened (for about 2-3 minutes), then remove from the heat.
- Cover the custard with plastic wrap, stick the plastic wrap to the top of the custard to prevent forming crust or skin on the top. Then put it in the fridge.
Making the Bougatsa:
- Preparations: Preheat the oven to 170C. Grease a 2030 cm baking tray with butter or line with parchment pepper.
- Now, lay half of the filo sheets one by one on the baking tray and don't forget to brush each layer with melted butter. Then spread the custard equally on the top. Fold the filo sheet flaps over the custard.
- Then top the custard with the rest of the filo sheets, brushing each layer with melted butter.
- Next, use a sharp knife to cut the Bougatsa however you like, then brush the top with butter.
- Bake it for 40-45 minutes or until crispy and golden brown.
- Take the Bougatsa out of the oven and quickly sprinkle with the mix of powder sugar and ground cinnamon (cinnamon sugar), then serve.
Notes
- To make sure the phyllo turns as crunchy as possible, place the baking tray/pan in the highest rank in the oven so the air can reach both the top and bottom of the pan/tray.
- Another tip for crispier phyllo is to sprinkle the melted butter over the phyllo sheets rather than brushing them.
- If you have leftover filo, you can make triangles with leftover pieces or freeze them for later.
- Take your Filo pastry 2 hours before you use it from your freezer to bring it up to room temperature.
- An easy way to cut Bougatsa is to use a pizza cutter or a sharp knife.
- If you like a thick top crust layer then, add 1-2 more filo sheets on top and tuck the excess of the filo into the pan. And don't forget to brush/sprinkle them with butter.
Nutrition
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This dessert is amazing; I really enjoyed it with a cup of milk, very easy to make and delicious.