Traditional Greek Bougatsa Recipe

Sweet Bougatsa with Powedered sugrar

Servings: 6-8Prep Time: 20 minutesCook Time: 40 minutesTotal Time: 1 hour

Ingredients

For the custard filling:

• 2 cups whole milk → 473 ml

• ½ cup (100g) granulated sugar or ¼ cup of Monk Fruit → 118 ml (sugar) or 59 ml (Monk Fruit)

• 6 large eggs (only the yolks) → (No conversion needed)

• 1 tsp vanilla extract → 5 ml

• 2 tbsp unsalted butter → 30 ml (or 28g)

• ¼ cup corn starch → 59 ml

For the pastry:

• 12 sheets of phyllo dough, thawed

• ½ cup (115g) melted butter (for brushing the phyllo)

For serving:

• Powdered sugar (to taste)

• Ground cinnamon (to taste)

Step 1: Prepare the Custard

1. Heat the Milk: In a saucepan over medium heat, warm the milk until it's just about to simmer (don’t let it boil).

2. Whisk the Yolks & Cornstarch: In a separate bowl, whisk together the egg yolks, sugar (or monk fruit), and cornstarch until smooth.

3. Temper the Eggs: Slowly pour about ½ cup of the warm milk into the egg mixture while whisking continuously. This prevents the eggs from scrambling.

4. Combine & Thicken: Pour the egg mixture back into the saucepan with the rest of the milk. Stir constantly over medium-low heat until the custard thickens (about 5 minutes).

5. Finish with Butter & Vanilla: Remove from heat, stir in butter and vanilla extract, and let it cool slightly. Cover with plastic wrap (touching the surface) to prevent a skin from forming.

Step 2: Assemble the Bougatsa

1. Preheat oven to 350°F (180°C).

2. Grease a 9x13-inch baking dish.

3. Layer 6 sheets of phyllo dough, brushing each with melted butter.

4. Evenly spread the cooled custard filling over the phyllo.

5. Layer the remaining 6 sheets of phyllo on top, brushing each with butter.

6. Tuck in the edges and generously butter the top layer.

Step 3: Bake

1. Lightly score the top phyllo layers into square or diamond shapes for easier slicing.

2. Bake for 35-40 minutes, or until the phyllo is golden brown and crispy.

Step 4: Serve

1. Let it cool slightly, then cut into squares.

2. Dust with powdered sugar (or monk fruit) and cinnamon before serving.

Why This Version Works?

✔ Cornstarch + Egg Yolks = Extra creamy and silky custard✔ Monk fruit option = Lower sugar, lighter version✔ Classic phyllo layers = Buttery, crispy, authentic texture

Tips for the Best Bougatsa

✅ Use fresh phyllo dough and keep it covered with a damp towel while working to prevent

drying.

✅ Serve warm for the best taste and texture.

✅ You can make a savory version by filling it with feta cheese instead of custard.