Homemade Greek Bougatsa with Velvety Custard – Two Trays in Just 10 Minutes!

This Greek Bougatsa with creamy semolina custard is a traditional dessert that’s surprisingly easy to make! With buttery phyllo, rich custard, and a sprinkle of powdered sugar and cinnamon, it’s golden, crisp, and absolutely irresistible. This recipe makes two full trays — perfect for sharing or freezing for later.

Homemade Greek Bougatsa with Velvety Custard – Two Trays in Just 10 Minutes!

Recipe by George Zolis

5.0 from 1 vote

Course: DessertDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

310

kcal

Total time

55

minutes

Crispy phyllo filled with smooth, buttery semolina custard. A quick and easy homemade Bougatsa recipe that makes two trays in just 10 minutes!

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Ingredients

Metric US

• For the Custard

• 1 liter 4 1/4 cup Milk

• 230 g 1 cup Sugar

• 150 g 3/4 cup Fine Semolina

• 1 pinch 1 pinch Salt

• 150 g 2/3 cup Butter

• 2 2 Vanillin Capsules

• For the Phyllo

• 500 g 1 lb Phyllo Pastry Sheets

• 150-200 g 2/3 – 3/4 Melted butter for brushing

• For Topping

• Ground Cinnamon

• Powdered Sugar

Recipe Directions

• Make the Custard
• In a saucepan, combine milk, sugar, semolina, and a pinch of salt.
• Stir constantly over medium heat until the mixture thickens.
• Add vanilla and continue stirring until bubbles form.
• Remove from heat, add the butter, and stir until melted and smooth.
• Let the custard cool for 10 minutes.
• Assemble the Bougatsa
• Preheat oven to 160°C (320°F) (static heat).
• Butter a 20×30 cm (8×12 inch) baking dish.
• Layer one phyllo sheet, brush with melted butter, and continue with 3 more sheets, crisscrossing them and buttering each.
• Spread half of the custard evenly.
• Fold in the edges and butter them.
• Cover with one half sheet, then 2 more half sheets, brushing each with butter.
• Repeat for the second tray with the remaining custard and phyllo.
• Spray the top with water and lightly prick with a fork.
• Bake for 40–45 minutes, until golden and crisp.
• Let cool slightly, then dust with powdered sugar and cinnamon before serving.

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Traditional Greek Bougatsa Made Easy

If you love creamy desserts wrapped in golden, crispy pastry, this homemade Greek Bougatsa will become your new favorite. Originating from Northern Greece, Bougatsa combines silky custard with delicate phyllo, lightly dusted with powdered sugar and cinnamon.

While it looks impressive, Bougatsa is surprisingly simple. The custard comes together in minutes with basic ingredients — milk, sugar, semolina, butter, and vanilla. The result is a smooth, luxurious cream with a rich yet light flavor.

Why You’ll Love This Recipe

• Quick to prepare: Only 10 minutes of hands-on time.
• Perfect for sharing: Makes two trays — ideal for family or freezing.
• Customizable: Add orange zest or a touch of mastiha for a Greek twist.

Serving & Storage

Serve warm or at room temperature, dusted generously with powdered sugar and cinnamon. Bougatsa is perfect for breakfast, dessert, or alongside your afternoon coffee.

To store, cover and refrigerate for up to 4 days. Reheat briefly in the oven to restore the crisp texture — never in the microwave, as it softens the phyllo.

Simple, fragrant, and irresistibly creamy — this Homemade Bougatsa proves that traditional Greek sweets can be easy enough for every day yet elegant enough for any occasion.