Flaky Greek Bougatsa Custard Pie With Cinnamon Sugar

Bougatsa is the phyllo custard pie, crisp sheets around a soft vanilla filling, dusted with cinnamon sugar. I bake it until the phyllo is pale gold so the custard stays soft inside.

The recipe combines layers of buttery phyllo dough with a rich custard, embodying the traditional Greek Bougatsa Custard Pie recipe. It’s simple to prepare and perfect for impressing guests at any gathering.

Traditional Greek Bougatsa Custard Pie Recipe

This bougatsa features a crispy phyllo pastry baked until golden brown, enveloping a smooth and creamy custard filling. The pie is then dusted with a generous sprinkle of cinnamon sugar, making it a delightful treat that serves approximately 8 people.

Ingredients

1 package of phyllo pastry (16 oz), thawed
1 cup granulated sugar, divided
1/2 cup unsalted butter, melted
4 large eggs
2 cups milk
1/4 cup semolina or cornstarch
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Powdered sugar for dusting

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Custard: In a medium bowl, whisk together the eggs and 1 cup of granulated sugar. Add in the milk, semolina, and vanilla extract. Mix until smooth, and set aside.
Layer the Phyllo: Grease a baking dish with part of the melted butter. Lay 4 sheets of phyllo dough in the dish, brushing each with melted butter. Repeat this process, layering and buttering each sheet, until you have a base of about 8 layers.
Add the Custard: Pour the custard mixture evenly over the phyllo base.

Top with Phyllo: Continue layering the remaining phyllo sheets (around 8 layers), brushing each with melted butter again, sealing the custard inside.
Bake the Pie: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
Prepare Cinnamon Sugar: While baking, mix together the remaining sugar with ground cinnamon.

Cool and Serve: After baking, allow the bougatsa to cool slightly. Dust with powdered sugar and sprinkle with the cinnamon sugar before slicing and serving.