Bougatsa (Custard Filled Phyllo Pastry)

15 PIECES 1H:30’


What you need:

  • 1 ½ lt milk
  • 2 ½ cups of sugar
  • 1 cup semolina
  • 1 teaspoon of vanilla essence
  • Zest of one orange
  • 4 eggs
  • 10 sheets phyllo pastry.
  • 150 g butter, plus more melted for separating the sheets of pastry
  • 2 tablespoons of ground cinnamon.
  • 2 tablespoons of caster sugar.


  1. Preheat the oven to 180 °C degrees.
  2. Place the milk, sugar, semolina and vanilla essence in a saucepan and heat until boil point.
  3. Turn down the heat and simmer gently until thickened.
  4. Remove from the heat and stir in the butter and the eggs one by one.
  5. Add the orange zest. Place 5 phyllo sheets, each separated with a thin layer of melted butter, on a baking tray covered with non-stick baking paper.
  6. Using a spatula, spread custard onto the sheets.
  7. Cover with the remaining 5 phyllo sheets (again separated by a thin layer of melted butter).
  8. Bake in a preheated oven for 20 minutes until golden brown.
  9. Allow to cool slightly and dust with cinnamon and caster sugar!

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