Bougatsa with Crispy Filo Layers: A Greek Custard Pastry That’s Flaky, Creamy, and Totally Irresistible
What the heck is this?
Bougatsa is a Greek breakfast or dessert pastry made from layers of buttery, crisp filo dough filled with a luscious semolina custard and dusted generously with powdered sugar and cinnamon. It’s the kind of thing that makes you want to skip the main course and go straight to dessert—crunchy on the outside, soft and warm on the inside, and absolutely unforgettable when eaten fresh out of the oven.
Why You’ll Love This Recipe
Delicate layers of golden filo with a creamy surprise inside
Easy to make with just a few ingredients
Perfect for brunch, dessert, or an indulgent coffee break
Smells like heaven while baking
Classic Greek comfort food that’s also impressive for guests
The Good Stuff You’ll Need
8–10 sheets of filo dough, thawed
1/2 cup unsalted butter, melted (plus more for brushing)
3 cups whole milk
1/2 cup semolina (fine)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
Powdered sugar and ground cinnamon for topping
Let’s Do This
Step 1: Make the Custard
In a saucepan, heat the milk until just simmering. Slowly whisk in the semolina, sugar, salt, and vanilla. Cook over medium heat, whisking constantly, until thickened (about 5 minutes). Remove from heat and whisk in the eggs one at a time until smooth. Let it cool slightly while you prep the pastry.
Step 2: Layer the Filo
Preheat the oven to 375°F (190°C). Brush a 9×13-inch baking dish with melted butter. Layer 4–5 sheets of filo on the bottom, brushing each with butter as you go and allowing edges to hang over the sides. Pour the cooled custard evenly into the dish. Fold overhanging filo back on top of the custard. Add the remaining 4–5 filo sheets on top, buttering each one well.
Step 3: Score and Bake
Using a sharp knife, lightly score the top layer into squares or rectangles. Don’t cut all the way through. Bake for 35–40 minutes until golden brown and crisp.
Step 4: Cool and Dust
Let it cool for 10–15 minutes. Slice through the scored lines, then generously dust with powdered sugar and cinnamon just before serving.
Serving Suggestions
Serve warm or at room temperature
Pairs beautifully with strong coffee or Greek iced frappe
Add a dollop of whipped cream or Greek yogurt for a more decadent treat
Switch It Up
Add orange or lemon zest to the custard for a citrusy twist
Sprinkle chopped nuts (like pistachios or almonds) between some filo layers
Use puff pastry instead of filo for a shortcut, though the texture will differ
Make-Ahead Tips
Prepare and assemble up to a day ahead and refrigerate before baking
Freeze unbaked for up to 2 months—bake straight from frozen, adding 10–15 minutes
Leftovers can be reheated in the oven to crisp up the filo again
Questions People Actually Ask
Q: Can I make this without semolina?
A: You can try using cream of wheat or all-purpose flour, but the texture won’t be quite as traditional. Semolina gives the filling its unique body and flavor.
Q: My filo keeps tearing—what can I do?
A: Don’t stress. Just layer it on and keep brushing with butter. Filo is forgiving, and any imperfections will disappear once it’s baked.
Q: Can I make this savory?
A: Yes! Bougatsa can be made with cheese or minced meat instead of custard—just skip the sugar and cinnamon topping.What the heck is this?
Bougatsa is a Greek breakfast or dessert pastry made from layers of buttery, crisp filo dough filled with a luscious semolina custard and dusted generously with powdered sugar and cinnamon. It’s the kind of thing that makes you want to skip the main course and go straight to dessert—crunchy on the outside, soft and warm on the inside, and absolutely unforgettable when eaten fresh out of the oven.
Bougatsa with Crispy Filo Layers: A Greek Custard Pastry That’s Flaky, Creamy, and Totally Irresistible
- Total Time: 1 hour
- Yield: 10 1x
Description
Bougatsa is a Greek breakfast or dessert pastry made from layers of buttery, crisp filo dough filled with a luscious semolina custard and dusted generously with powdered sugar and cinnamon. It’s the kind of thing that makes you want to skip the main course and go straight to dessert—crunchy on the outside, soft and warm on the inside, and absolutely unforgettable when eaten fresh out of the oven.
Ingredients
8–10 sheets of filo dough, thawed
1/2 cup unsalted butter, melted (plus more for brushing)
3 cups whole milk
1/2 cup semolina (fine)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
Powdered sugar and ground cinnamon for topping
Instructions
Step 1: Make the Custard
In a saucepan, heat the milk until just simmering. Slowly whisk in the semolina, sugar, salt, and vanilla. Cook over medium heat, whisking constantly, until thickened (about 5 minutes). Remove from heat and whisk in the eggs one at a time until smooth. Let it cool slightly while you prep the pastry.
Step 2: Layer the Filo
Preheat the oven to 375°F (190°C). Brush a 9×13-inch baking dish with melted butter. Layer 4–5 sheets of filo on the bottom, brushing each with butter as you go and allowing edges to hang over the sides. Pour the cooled custard evenly into the dish. Fold overhanging filo back on top of the custard. Add the remaining 4–5 filo sheets on top, buttering each one well.
Step 3: Score and Bake
Using a sharp knife, lightly score the top layer into squares or rectangles. Don’t cut all the way through. Bake for 35–40 minutes until golden brown and crisp.
Step 4: Cool and Dust
Let it cool for 10–15 minutes. Slice through the scored lines, then generously dust with powdered sugar and cinnamon just before serving.
Notes
Serve warm or at room temperature
Pairs beautifully with strong coffee or Greek iced frappe
Add a dollop of whipped cream or Greek yogurt for a more decadent treat
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~280 kcal per serving
- Carbohydrates: ~30g per serving
- Protein: ~6g per serving