Bougatsa is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo.
Greek bougatsa is prepared from phyllo dough wrapped around a filling. After it is baked, it is cut into serving pieces and served hot. If the filling is semolina custard, then the pastry may be lightly dusted with powdered sugar and/or cinnamon.
Crockery & ingredients I love using—find them all here : MY MEDITERRANEAN GREEK PANTRY
1 ½ lt of full fat milk
2 cups of brown sugar
1 cup semolina
1 teaspoon vanilla extract
Zest of one orange
4 eggs
150 g / 5.29 oz unsalted butter, plus more melted for separating the sheets of pastry
2 tablespoons cinnamon , for sprinkling.
2 tablespoons powdered sugar , for sprinkling.
10 phyllo Pastry phyllo sheets, thawed and dampened with a towel.
Directions:
Preheat the oven to 180 °C degrees .
Place the milk, sugar, semolina and vanilla essence in a saucepan and heat until boil point.
Turn down the heat and simmer gently until thickened.
Remove from the heat and stir in the butter and the eggs one by one.
Add the orange zest.
Place 5 phyllo sheets, each separated with a thin layer of melted butter, on a baking tray covered with non-stick baking paper.
Using a spatula, spread custard onto the sheets, leaving a border around.
Cover with the remaining 5 phyllo sheets (again separated by a thin layer of melted butter).
Fold right and left sides towards center so that the edges meet.
Lightly brush folded sides with butter.
Bake in a preheated oven for 20 minutes until golden brown. Allow to cool slightly and dust with cinnamon and icing sugar!
Tip for perfect custard: The custard should be thick before pouring it into the pan—not runny. If it seems too liquid, add 1–2 extra tablespoons of semolina while cooking, or let it sit for 10 minutes after cooking to thicken. Also, make sure it has cooled slightly before assembling, so the phyllo can hold its shape and the bottom doesn’t get soggy.
July 7, 2025
Thank you for sharing your recipe. This was good but I’m thinking the measurements are not accurate. This made so much runny batter. I even let the custard batter sit after cooking to try to thicken. I couldn’t fold any edges. I cooked this closer to 30 mins and the bottom was soggy. Overall, the taste was delicious and will try to make this again. Should I cut the milk amount? Or add more semolina?
July 7, 2025
Hi! Thank you so much for trying the recipe and for your thoughtful feedback!
It sounds like your custard may have needed a bit more thickening—you’re absolutely right that the texture should be thick enough to hold its shape when poured over the phyllo, not too runny. If it feels too liquidy, you can definitely reduce the milk slightly or increase the semolina just a bit next time (try adding 2–3 more tablespoons gradually as it cooks until it thickens nicely). Stirring continuously over medium heat is also key to helping it come together.
The soggy bottom might be from too much moisture sitting before the phyllo had a chance to crisp—try preheating your oven well and baking it a bit lower in the oven next time for better bottom heat.
I really appreciate you taking the time to write! Let me know how your next one turns out!