Imagine pulling a tray of golden, shatteringly crisp filo pastry from the oven, its warm, creamy custard filling perfuming the kitchen with vanilla and sweetness. Bougatsa is a beloved Greek treat, enjoyed for breakfast or as a luscious dessert, and each square delivers that magical combination of buttery crunch and silky custard. One serving clocks in at 825kcal, but every bite is full of flavor and comfort. If you’ve ever wanted to recreate an authentic bakery-style Bougatsa at home, you’re about to discover just how possible—and irresistible—it really is!
Ingredients You’ll Need
Bougatsa relies on a handful of pantry staples, each working in harmony to create layers of texture and taste. You don’t need anything fancy—just a few simple, quality ingredients that let the custard and filo shine.
- Phyllo pastry sheets (450 grams): Ultra-thin and crisp, these become the gloriously flaky base and top layer.
- Butter (200 grams, melted): Brushed on every sheet for rich flavor and that characteristic golden crunch.
- Fresh milk (1 liter): The heart of the creamy custard filling, making it smooth and lush.
- Sugar (100 grams): Delivers gentle sweetness throughout the custard.
- Vanilla extract (1 teaspoon): Rounds out the cream with aromatic notes.
- Cornstarch (40 grams): The custard’s thickening agent, creating that spoonable, velvety texture.
- Eggs (4 large): Bring richness and set the custard into a perfect, tender layer.
- Icing sugar: For dusting, it adds a confectioner’s sweetness to every bite.
- Ground cinnamon: Sprinkled over the top for spicy warmth and classic Greek flair.
How to Make Flaky Greek Bougatsa with Custard Delight
Step 1: Whisk the Cream Base
Start by grabbing a mixing bowl and whisking together the eggs and cornstarch. This step is your secret to a lump-free, super-smooth custard. The eggs will give richness, while cornstarch is key to getting that signature Greek cream thickness. Set this bowl aside—you’re on your way!
Step 2: Warm the Milk Mixture
Pour the fresh milk into a pot, then stir in the sugar and vanilla extract. Bring it up to just under a boil over medium-high heat. Keep a close watch! As soon as you see those first bubbly signs, take the pot off the heat. Heating gently ensures your custard ultimately cooks silky, not scrambled.
Step 3: Temper the Eggs
Next, it’s time to combine your two mixtures. Using a ladle, slowly pour hot milk into your egg-cornstarch bowl, whisking constantly. (This process “tempers” the eggs, so they warm up gradually and don’t curdle!) Aim to incorporate about half the milk, then pour everything back into the original pot.
Step 4: Thicken the Custard
Return the pot to a gentle heat and whisk away. Within a few minutes, you’ll notice the custard turning thick and glossy—this is your cue it’s ready. Remove from the heat and set it aside while you prep the buttery filo base. The aroma already hints at the 825kcal treat that’s ahead!
Step 5: Prepare the Filo Layer
Preheat your oven to 200°C (392°F). Unfurl the filo sheets and work quickly, as they dry out fast. Grease a 15×10 inch (38×25 cm) baking dish with plenty of the melted butter. Take one filo sheet, gently gather it up to create waves, and nestle it into a corner. Repeat with 4 more sheets to cover the whole base. Drizzle about a third of the melted butter over this filo base.
Step 6: Bake the Filo Base
Slide the pan into the hot oven and let the filo bake for about 5 minutes. You’re looking for a lovely golden hue across the top—it’s the sign that the layers are crisping up and locking in flavor. Take the dish out, and prepare for the magic: it’s time to add the cream!
Step 7: Add the Custard & Top Layer
Spread the warm custard evenly across the baked filo. Then layer the remaining filo sheets on top, using the same gathered, wavy technique as before; tear sheets to fill any nooks and crannies. Pour the rest of your melted butter over this top layer—don’t skimp, it helps achieve that signature 825kcal crunch.
Step 8: Final Bake
Back into the oven it goes for another 10-15 minutes. Watch for the pastry to become deeply golden and irresistibly crisp. Once it’s out, let it rest 10-15 minutes—this lets the cream set and the flavors mingle.
Step 9: Garnish and Serve
Finish by sifting a blizzard of icing sugar and ground cinnamon over the top. Now it’s ready— slice and revel in every 825kcal, custard-filled bite!
How to Serve Flaky Greek Bougatsa with Custard Delight
Garnishes
When it comes to topping your Bougatsa, simplicity reigns supreme! A dusting of icing sugar gives it a snowy finish, while cinnamon adds that extra layer of warmth and depth, drawing out the vanilla in the custard. If you’re feeling extra adventurous, a few shavings of dark chocolate or a drizzle of honey can take your 825kcal treat over the top.
Side Dishes
Bougatsa is beautiful on its own, but it also pairs deliciously with a classic Greek coffee or a tall glass of cold milk. For brunch, serve slices alongside a bright fruit salad or fresh strawberries—the tartness offers a refreshing contrast to each buttery, 825kcal-rich bite.
Creative Ways to Present
Instead of one big tray, try making individual Bougatsa parcels by folding the filo around dollops of custard and baking until golden. Cut the finished tray into small bites for a dessert buffet or wrap slices in parchment for on-the-go snacking. However you present it, every way delivers that dazzling 825kcal per serving.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Bougatsa (a rare event in my house!), allow it to cool to room temperature before covering the tray tightly with foil or plastic wrap. It will keep well in the refrigerator for up to 3 days. Store it in a single layer to maintain the filo’s crispness, and savor a square whenever that 825kcal craving calls.
Freezing
Bougatsa can be frozen for future indulgence. Once fully cooled, cut it into portions and wrap each tightly in plastic wrap, then foil. Store in an airtight container for up to 2 months. When 825kcal of custard and crunch is on your mind, just thaw at room temperature or gently rewarm in the oven.
Reheating
For best results, reheat Bougatsa uncovered in a 160°C (320°F) oven for about 10 minutes. This revives the pastry’s crispness without drying out the custard. Skip the microwave if you can—it softens the filo and you want every bite to be as satisfying as that first fresh-baked 825kcal slice.
FAQs
Can I use store-bought custard for the filling?
While store-bought custard is convenient, homemade is what gives Bougatsa its authentic texture and flavor. You can use ready-made in a pinch, but the easy steps above give you the full 825kcal experience—the taste difference is seriously worth it!
How do I keep filo from drying out while assembling?
Keep your unused filo covered with a lightly damp tea towel as you work. It’s delicate and dries out fast, but a simple towel saves you from cracks or tears, ensuring every 825kcal serving has a perfectly flaky crust.
Can this recipe be made dairy-free?
Yes! Swap in your favorite plant-based milk and use vegan butter alternatives. Just keep an eye on the custard as it thickens — different milks may require slightly more cornstarch to reach that classic 825kcal custard consistency.
Is Bougatsa meant to be served hot or cold?
Bougatsa is most divine slightly warm, straight from the oven, when the custard is still gooey and the filo supremely crisp. That said, even at room temperature, each 825kcal portion remains delicious—just expect a firmer custard texture.
Can I make Bougatsa ahead for a crowd?
Absolutely! Assemble and bake the day before, then reheat in the oven before serving to recapture that fresh-baked 825kcal magic. You can even cut squares before your guests arrive and dust with sugar and cinnamon just before bringing them to the table.
Final Thoughts
There’s something truly delightful about crafting Bougatsa at home. The process is simple, the ingredients are straightforward, and the result is a comforting treat worthy of sharing (or not!). Invite some friends over or savor your own 825kcal slice with a cup of coffee—you’ll be amazed at how quickly it disappears!
Print
Flaky Greek Bougatsa with Custard Delight
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
Bougatsa is a traditional Greek pastry consisting of crispy layers of filo dough filled with a warm custard cream, dusted with icing sugar and cinnamon. This recipe provides a step-by-step guide to creating this delightful dessert at home.
Ingredients
For the Cream:
- 4 large eggs
- 40 grams (1.4 oz) cornstarch
- 1 liter fresh milk
- 100 grams (3.5 oz) sugar
- 1 teaspoon vanilla extract
For the Base:
- 1 package phyllo pastry sheets (450 grams)
- 200 grams (7 oz) butter, melted
- icing sugar and ground cinnamon for dusting
Instructions
- For The Cream: In a mixing bowl, whisk together the eggs and cornstarch. Set aside. In a pot, heat milk, sugar, and vanilla extract. Once boiling, slowly pour milk into the egg mixture while whisking. Return mixture to pot and cook until thickened. Set aside.
- For The Base: Preheat oven. Layer filo sheets in a baking dish, drizzling with butter between layers. Bake until golden. Spread cream over filo, top with more filo and butter. Bake until crispy. Dust with icing sugar and cinnamon before serving.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 825 kcal
- Sugar: 33g
- Sodium: 553mg
- Fat: 46g
- Saturated Fat: 24g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 451mg
