I’m sharing my Bougatsa Recipe using store-bought filo and one simple kitchen trick that shows how to assemble the layers and custard filling with minimal fuss.

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I always thought bougatsa was beyond me but then I made a version that proved I was wrong. Golden, crackly layers of filo (phyllo) pastry hide a silky creamy filling that somehow tastes both simple and mysterious, and after a dusting of icing sugar the first bite shines and makes people stare, in a good way.

This is my Bougatsa Recipe and it’s one of those things I bring when I want faces to light up, even if I messed up the timing sometimes, it still comes out oddly perfect and I cant explain why.

Ingredients

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Paper thin dough, mainly carbs, low protein, gives crisp flaky texture, soaks butter.
rich in saturated fat and flavor, adds golden color, keeps filling moist and tasty.
Creamy, adds protein and calcium, contributes to custard’s richness and slight natural sweetness.
Granular wheat, high in carbs and some protein, it thickens custard giving gentle grainy bite.
Bring protein and structure, help custard set, also enrich flavor and color.
Sweetener, fuels calories and carbs, balances milk’s flavor and browns slightly when baked.
Warm spice, no calories in tiny amounts, adds fragrant sweetness and classic finishing touch.

Ingredient Quantities

12 to 16 sheets filo (phyllo) pastry, thawed

1/2 cup (115 g) unsalted butter, melted

4 cups (1 L) whole milk

1/2 cup (100 g) granulated sugar

1/2 cup (80 g) fine semolina

3 large eggs

1 tsp vanilla extract

1/4 tsp fine sea salt

1/2 cup (60 g) icing sugar or powdered sugar, for dusting

1 tsp ground cinnamon, for dusting

How to Make this

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1. Preheat oven to 350°F (175°C). Thaw the filo and keep it covered with a slightly damp kitchen towel so it doesnt dry out. Melt the 1/2 cup butter and set aside.

2. In a medium saucepan combine 4 cups whole milk, 1/2 cup granulated sugar, 1/4 tsp fine sea salt and 1/2 cup fine semolina. Whisk constantly over medium heat until it just comes to a simmer and the semolina starts to thicken, about 5 to 7 minutes.

3. In a small bowl beat the 3 large eggs. Slowly ladle about 1 cup of the hot semolina mixture into the eggs while whisking constantly to temper them, then pour the egg mixture back into the saucepan. Cook one more minute while stirring until the custard is thick and smooth. Remove from heat and stir in 1 tsp vanilla extract. Let the custard cool slightly while you prepare the filo.

4. Butter a 9×13 inch baking pan or similar. Lay one sheet of filo in the pan, brush it with melted butter, then repeat layering about 6 to 8 sheets total for the base, brushing each sheet with butter. If a sheet tears just overlap another bit, its fine.

5. Pour the warm custard into the buttered filo base and spread evenly with a spatula. Smooth the top and press gently so the custard sits nicely against the filo.

6. Continue layering the remaining filo sheets on top, brushing each sheet with butter as you go, using about 6 to 8 sheets for the top. Tuck and fold the edges down around the filling to seal. Brush the very top layer generously with any leftover butter.

7. Bake in the preheated oven for 35 to 45 minutes until the filo is deep golden and crisp and the filling is set (a little jiggle is ok). If the edges brown too fast cover loosely with foil for the last 10 minutes.

8. Let the bougatsa cool for at least 15 minutes so the custard firms up a bit. Slice into squares or diamonds, then dust generously with 1/2 cup icing sugar and sprinkle 1 tsp ground cinnamon on top before serving. Serve warm or at room temp.

9. Tips: keep unused filo under a damp towel while you work, brush each sheet with butter to get super crisp layers, and dont rush cooling or the custard will be too runny when you slice.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 9×13 inch baking pan or similar
3. Medium saucepan
4. Small mixing bowl (for tempering eggs)
5. Whisk
6. Measuring cups and spoons
7. Pastry brush (for buttering filo)
8. Silicone or offset spatula (to spread custard)
9. Clean kitchen towel, slightly damp, to cover filo (dont let it dry out)
10. Oven mitts or heatproof gloves

FAQ

Q: Can I use low fat milk or non dairy milk instead of whole milk?

A: Whole milk gives the custard the best richness and texture. Low fat will work but the filling is less creamy. For non dairy, full fat oat or soy are the closest substitutes, but watch the cooking time since they can thicken differently.

Q: How do I keep the filo sheets crisp and not soggy?

A: Brush every sheet with plenty of melted butter, don't pile the baked bougatsa while it's still hot, and let it rest on a rack so steam can escape. If it softens later, reheat in a 325 F oven for 10 to 15 minutes to re crisp it.

Q: Can I make the filling ahead and assemble or freeze the pastry?

A: Yes. You can make the semolina custard a day ahead and refrigerate. Assemble and bake the next day. For freezing, it's best to freeze the unbaked assembled pan wrapped tight, thaw overnight in the fridge and then bake. Baked custard can be frozen but texture may change a bit.

Q: My custard gets lumpy, how do I avoid that?

A: Whisk the semolina with a little cold milk first to make a smooth slurry, stir constantly over medium low heat and don't rush the temp. If using eggs, temper them by adding a few spoons of hot milk into the eggs while whisking, then add back to the pot. Strain the custard for extra smoothness if you want.

Q: What can I use instead of semolina if I don't have any?

A: Semolina gives a slightly grainy creamy texture. If you must substitute try 1/3 cup cornstarch mixed with a little cold milk as a slurry, but the texture will be silkier not grainy. You may need to cook a bit less once it thickens.

Q: How sweet is bougatsa and can I make it less sweet?

A: The recipe is mildly sweet since you dust with powdered sugar and cinnamon at the end. To make it less sweet, cut the sugar in the filling by a quarter or half and skip or lightly dust the top when serving. You can always add more sugar to individual portions.

Bougatsa Recipe Substitutions and Variations

Whole milk: evaporated milk diluted 1:1 with water for a nearly identical richness; or full fat coconut milk 1:1 for dairy free, it’ll add a mild coconut note. If you use a thin plant milk, add 1 to 2 tbsp cornstarch to help thicken.
Unsalted butter, melted: use an equal amount of melted ghee for buttery flavor, or use a neutral oil (sunflower, light olive, or vegetable) 1:1 for crisp filo. If you swap in salted butter, cut back on any extra salt.
Fine semolina: for a smoother, less grainy custard replace with cornstarch at about half the volume (so 1/4 cup cornstarch for 1/2 cup semolina), whisk cornstarch into some cold milk first; you can also use all purpose flour 1:1 but the texture will be softer and less firm.
Eggs: 1 large egg = about 1/4 cup blended silken tofu, so for 3 eggs use 3/4 cup tofu for a creamy, eggless custard; or use a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg) for a vegan binder, it won’t be quite as tender but it’ll hold together.

Pro Tips

1. Keep everything ready before you unroll the filo — once you start it goes fast and the sheets dry out super quick, so have your brush, butter and pan in reach, and keep the unused sheets under a damp towel.
2. For extra long-lasting crispness mix half melted butter with a neutral oil (like vegetable or light olive) and brush thinly; butter alone browns faster and can make edges burn while the middle is still pale.
3. Make the custard extra silky by whisking the semolina into cold milk first so it hydrates, cook low and stir constantly, then strain the cooked custard through a fine sieve if you see any graininess.
4. To avoid a soggy bottom give the layered base a quick 4 to 6 minute blast in the oven before pouring the filling or scatter a thin dusting of dry semolina on the base to help absorb excess moisture.
5. Let it cool more than you think before you cut, warm a knife under hot water and wipe between slices for neat pieces, and reheat leftovers in the oven to bring the filo back to crisp again — sugar and cinnamon go on just before serving.