Greek Desserts, Sweet & Savory Pies Bougatsa: Greek Sweet Custard Phyllo Pie December 16, 2018 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 Bougatsa: Greek Sweet Custard Phyllo Pie Ingredients: 1 box of phyllo (reserve 20 sheets) 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: 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. Combine sugar, salt, vanilla, and eggs in a medium bowl. Whisk to combine. Slowly add the warm semolina mixture to the egg mixture and making sure to whisk fast so you don’t break the eggs. Let mixture cool down and prepare your phyllo dough. Layer the phyllo dough in a large baking dish. It is up to you how many sheets of phyllo you want to use. I recommend using 20 sheets and splitting that in half for the top and bottom of the bougatsa. Brush the butter in the casserole dish, and start layering the phyllo dough. Brush each sheet with butter. Pour the custard over the phyllo dough and wrap the remaining phyllo over the top. 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.) Purchase semolina here. Kali Orexi!! Enjoy from Kouzounas Kitchen. 💙 Advertisements Advertisements Share The Love Of Kouzounas KitchenClick to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to email this to a friend (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Like this:Like Loading... Related Kouzounas Kitchen Welcome to my world of Greek traditional & modern recipes. Get ready to dance and drink some ouzo while enjoying our recipes. Previous Greek Spanakopita Dip Newer Deck The Halls with Chocolate Truffles You May Also Like Secret Ingredient Game Challenge: Rizogalo (Rice Pudding) January 26, 2015 Flavorful Tsoureki Muffins April 4, 2016 ~Vasilopita Recipe~ Happy New Year (καλή χρονιά σε όλους) December 31, 2013 46 Comments bynikolajn July 24, 2016 at 2:09 am Reply This looks really tasty😍 Loading... Kouzounas Kitchen July 24, 2016 at 2:20 am Reply Thank you very much!!! 😁 Loading... annika July 24, 2016 at 3:41 am Reply 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. Loading... Kouzounas Kitchen July 25, 2016 at 10:51 pm Reply You’re super lucky!! We don’t have any here in Northern CA. :/ I’m happy I could share this with you. I hope you do try it out. 🙂 Loading... annika July 26, 2016 at 3:50 pm 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. Loading... Kouzounas Kitchen July 28, 2016 at 7:43 pm 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 Loading... annika July 30, 2016 at 4:13 am 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! Loading... Kouzounas Kitchen July 30, 2016 at 12:44 pm 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. Loading... annika July 31, 2016 at 4:06 am My friend lives in the Glyfada suburb of Athens. But if I go to Greece, I want to visit a whole lot more with her! 🙂 Loading... Kouzounas Kitchen August 2, 2016 at 10:47 am Glyfada is very nice! I use to live in Greece as well. Yes I suggest island hopping, as that’s always fun. 🙂 Loading... annika August 3, 2016 at 8:34 pm 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! Loading... Kouzounas Kitchen August 3, 2016 at 10:21 pm Oh that is so nice to hear Annika. 🙂 Yes, I am happy I met you. You are such a sweetheart, and happy we have connected. Have you visited your friend in Greece yet? Loading... annika August 7, 2016 at 9:11 pm Not yet. For now we have Skype! Loading... Kouzounas Kitchen August 10, 2016 at 9:39 pm Lovely!! I love Skype, it makes everything so much easier. 🙂 Loading... Kouzounas Kitchen July 30, 2016 at 12:44 pm Btw I have a recipe in my cookbook for melomakrona. 🙂 Loading... gdkonstantine July 24, 2016 at 9:08 pm Reply 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! Loading... Kouzounas Kitchen July 25, 2016 at 2:14 pm Reply Awwww, did you end up trying it out?? I’m sure if you did, it came out delicious. I know most bougatsa recipes call for semolina, but flour will do. 🙂 Loading... gdkonstantine July 25, 2016 at 5:17 pm I’ve had bougatsa before; yours looks better! Loading... Kouzounas Kitchen July 25, 2016 at 10:50 pm Thank you!!! I really appreciate that. Did you snap a photo of yours? 💙 Loading... Antonia July 27, 2016 at 8:54 pm Reply 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! Loading... Kouzounas Kitchen July 28, 2016 at 7:40 pm Reply That’s so sweet that she made it for you. Aww, thanks for enjoying koukla. I hope you get a chance to try it out. 🙂 Loading... annascuisine July 30, 2016 at 1:11 pm Reply Mama mia! This looks awesome. How delicious it looks! Wow! Yummy! <3 Loading... Kouzounas Kitchen July 30, 2016 at 2:53 pm Reply Thank you! Its definitely worth a try. 🙂 Loading... cookandenjoyrecipes September 18, 2016 at 1:04 pm Reply 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 😊 Loading... Kouzounas Kitchen September 25, 2016 at 10:07 pm Reply Hi!! Thank you for stopping by. I would love to be a guest blogger. 🙂 Lovely blog you have. Can’t wait to see your new recipes posted. Have a fantastic day! -Krystina Kouzounas Kitchen Loading... cookandenjoyrecipes September 26, 2016 at 6:31 am Great Kouzounas. Happy to have you as. Guest. Just leave me a comment with the link to you recipe on my sharing is caring post then I will be in touch with you. Looking forward to work together. Loading... Kouzounas Kitchen September 28, 2016 at 8:07 pm Thank you! I tried to find the post, but I don’t think I commented under the right one? :/ I am in the middle of dinner now, but will check back shortly. Nice to meet you!!! -Krystina Loading... cookandenjoyrecipes September 28, 2016 at 8:08 pm No rush – I left you the link, but here its again https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ Loading... Kouzounas Kitchen September 28, 2016 at 8:08 pm Thank youuu!! Loading... cookandenjoyrecipes September 28, 2016 at 8:09 pm <3 Loading... Kouzounas Kitchen October 2, 2016 at 10:33 am 🙂 Loading... cookandenjoyrecipes September 26, 2016 at 6:37 am Glad to want to participate. Drop your comment in the sharing is caring post and I will be in touch. Looking forward to your submission. Loading... Kouzounas Kitchen September 28, 2016 at 8:05 pm Thank you!! I will do that. 🙂 Loading... cookandenjoyrecipes September 28, 2016 at 8:05 pm Awesome – looking forward to work together with you. Loading... Kouzounas Kitchen September 28, 2016 at 8:06 pm Me too!! 🙂 Loading... cookandenjoyrecipes September 28, 2016 at 8:07 pm <3 Loading... Kouzounas Kitchen September 28, 2016 at 8:08 pm 🙂 Loading... mcoelho1 March 19, 2017 at 2:38 pm Reply I’m going to try and make this recipe, Krystina for my luncheon on Tuesday! Looks good! Loading... Kouzounas Kitchen March 19, 2017 at 8:38 pm Reply Hi Mary, You will love it. 🙂 Your luncheon will be great. Xoxo Loading... Suburban Hobby Farmer August 11, 2017 at 7:40 pm Reply 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. Loading... Kouzounas Kitchen August 27, 2017 at 9:26 pm Reply 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 Loading... Maria March 13, 2018 at 5:36 pm Reply We have semolina here Can I use it instead of the flour? Or how Can I use it Loading... Leyla September 30, 2018 at 8:44 am Reply Mmmmm😋💛💛💛 Loading... Kouzounas Kitchen October 9, 2018 at 3:24 pm Reply Thank you sweets! Enjoy Germany. 🙂 Loading... Asli December 16, 2018 at 11:03 pm Reply How many layers of phylo pastry goes on top? Thanks Loading... Kouzounas Kitchen December 16, 2018 at 11:14 pm Reply Hi Asli, Thank you for stopping by my blog. I would say for a nice crunch of phyllo to do 8 on top and 8 sheets of phyllo on bottom. I can go through an entire box of phyllo for this recipe but that is because I love it to be on the thicker side. Enjoy! Chef Krystina~ Kouzounas Kitchen Loading... Leave a Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.