Fluffy Greek Bougatsa with Cinnamon and Orange Zest

Name: Fluffy Greek Bougatsa with Cinnamon and Orange Zest
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 liter whole milk; 200g granulated sugar; 100g fine semolina; 2 large eggs; 1 tablespoon vanilla extract; Zest of 1 orange; 450g phyllo dough (approximately 12 sheets); 100g unsalted butter, melted; 2 tablespoons powdered sugar; 1 teaspoon ground cinnamon

Creamy custard-filled phyllo pastry

Bougatsa is a traditional Greek pastry, loved for its light, airy texture and delicate cinnamon and orange zest flavor.

1 h 30 min
8
Intermediate

Ingredients

For the Custard Filling

1 liter whole milk

200g granulated sugar

100g fine semolina

2 large eggs

1 tablespoon vanilla extract

Zest of 1 orange

For the Phyllo Pastry

450g phyllo dough (approximately 12 sheets)

100g unsalted butter, melted

For the Topping

2 tablespoons powdered sugar

1 teaspoon ground cinnamon

Preparation

Preparing the Custard

Simmer Milk

In a saucepan, bring the milk to a simmer.

Mix Semolina and Sugar

Gradually whisk in the semolina and sugar until thickened.

Combine Remaining Ingredients

Add whisked eggs, vanilla extract, and orange zest, stirring constantly. Remove from heat.

Avoid overcooking the custard as it continues to thicken as it cools. Let the custard cool slightly before filling so it doesn’t soak through the phyllo immediately.

Preparing the Phyllo Pastry

Preheat Oven

Preheat oven to 180°C (350°F).

Prepare Baking Dish

Butter a rectangular baking dish.

Layer Phyllo Sheets

Layer 6 sheets of phyllo, brushing each with melted butter between layers, ensuring edges overlap.

Cooking Process

Folding Bougatsa

Spread cooled custard on the prepared phyllo. Fold extra phyllo over the custard.

Allow custard to cool for 15 minutes before folding.

Sealing Edges

Layer another 6 sheets of phyllo over the top, with melted butter in between. Tuck edges under.

Final Baking

Bake until golden brown, about 30-35 minutes.

Bake at 180°C (350°F) for 30-35 minutes.

Plating & Serving