Bougatsa: Greek Sweet Custard Phyllo Pie 

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I have a special treat for you guys. Are you ready for this?
Sweet custard, with a delicious flaky crust, made up of phyllo dough. One of my ALL time favorite Greek desserts!!!
Let’s get our bougatsa on, shall we?!

Bougatsa ~ Greek phyllo custard pie
You can find this recipe in my second cookbook called A Drop of Ladi & My Greek Soul.

 

Bougatsa: Greek Sweet Custard Phyllo Pie 

Ingredients: 

  • 1 box of phyllo
  • 4 cups of whole milk (I use clover milk)
  • 1 cup organic sugar
  • 1 cup of semolina (purchase here)
  • 1 tablespoon of vanilla flavoring
  • 4 eggs
  • Pinch of sea salt
  • 2/3 cups unsalted butter, melted
  • 1 tablespoon of lemon zest

*Reserve Cinnamon, and powdered sugar.

Method: 

  1.  Pour milk into a saucepan and add the lemon zest. Stir in semolina with a wooden spoon and make sure its mixed in and blended. (You don’t want any clumps.) Remove from heat and let it cool down.
  2. Combine sugar, salt, vanilla, and eggs in a medium bowl.  Whisk to combine.
  3. Slowly add the warm semolina mixture to the egg mixture and making sure to whisk fast so you don’t break the eggs.
  4. Let mixture cool down and prepare your phyllo dough.
  5. Layer the phyllo dough in a large baking dish. Brush the butter in the casserole dish, and start layering the phyllo dough. Brush each sheet with butter.
  6. Pour the custard over the phyllo dough and wrap the remaining phyllo over the top.
  7. Bake in the oven at 350 degrees until golden brown on top. Remove from heat and let cool. Dust with sugar and cinnamon powder. (You can try drizzling hot nutella over the top too.)

Kali Orexi!! 

Enjoy from Kouzounas Kitchen. 💙

Greek Desserts, Sweet & Savory Pies , , , , , , , , , , , , ,

50 Comments »

  3. Pingback: Vasilopita with a twist – Greek New Year’s Cake – Kouzounas Kitchen

  6. Since many of your recipes seem to be common in Mani, I thought I’d ask if your book has a Diples recipe? I’ve been looking for one. By the way, your grandmother’s name Kouzounas is common in Southern Maine USA.

    • Hi,
      Thank you for stopping by. Unfortunately I do not have a diples recipe in the book, maybe in my second book? 🙂 I can most certainly send you a recipe if you like. Really our name is common out in Maine? That is super neat! They must be our relatives.

      Very nice to meet you!!
      -Chef Krystina Kalapothakos

  8. Now you have made my day – I have been looking for this for so long. WIthout further adoe, I will be following your blog and would like to know if you may be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?

    Have a look at:
    https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments of this post, with a link to your recipe, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊

  10. One of my favorite things in the world, especially for breakfast. My mom makes it for me when I visit. You are making my hungry 😀 Looks great!

  11. I should have not looked at this without first checking to see if I have the ingredients to make it (although it wouldn’t be half as good as yours) or if a local Greek pastry shop is open so I can buy something similar. My eyes say “delicious” and I’m sure everyone who tried it said the same!

  12. Here in Montreal, we are spoiled with the number of fantastic Greek bakeries. But I have never made this at home! Thank you for the recipe.

      • Yes, we are lucky and very spoiled! First, I have to try out your lavender crème brûlée. I harvested and dried my lavender buds so they are ready for use. Also, I would be interested in an authentic melomakarona recipe if you have one. I have tried so many recipes but none seem to match those my best friend’s mom would make for me when we were growing up.

      • Yay, I am happy to hear that. What kind of lavender do you have? Yes, I can shoot one over to you. Do you remember if your friend used olive oil and orange zest in her recipe? The olive oil makes it soft. I can also get a few from Greece when I go. <3

      • I have an English lavender plant. Does it matter? I am sure there was orange juice and zest but not sure if she used olive oil… remember this was years ago when we were in high school! Since then, my friend has moved to Greece. I am hoping to visit her soon! Thank you so much!

      • Hi Annika.
        No it doesn’t really matter. Plus English lavender is perfect for your baking!

        Oh where did she move to in Greece? I am looking into my melomakrona recipes, and comparing with my friends. 🙂

        Let me ask my bfs mom when I see her, she will have a fantastic one.

      • I love Greece. There is something about this country and its people that always pulls me to it. I was born in India and immigrated to Canada at a young age. My first friend here was of Greek origin and growing up here some of my best friends have been Greek. And now I am glad to have at least one Greek blogger friend!

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