Bougatsa Greek Lemon: Discover the Creamy Delight!
Bougatsa Greek Lemon is a flaky, citrus-creamy pastry filled with a delicious custard that is perfect for breakfast or dessert.
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hr
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
- Custard:
- 1/2 cup fine semolina
- 3 cups whole milk
- 1/2 cup sugar
- 2 tbsp unsalted butter
- Zest of 1 lemon
- 1 tsp vanilla extract
- 2 eggs
- Phyllo:
- 10 sheets phyllo, thawed
- 1/2 cup melted butter or neutral oil (for brushing)
- Garnish:
- Powdered sugar
- Ground cinnamon (optional)
Instructions
- Custard – Heat milk to a simmer; whisk in semolina + sugar until thick. Off heat, stir in butter, lemon zest, and vanilla. Cool for 5 minutes, then quickly whisk in eggs. Cool completely.
- Phyllo base – Preheat oven to 180°C/350°F. Butter a rectangular dish. Layer 5 sheets of phyllo, brushing each; let the edges hang over.
- Assemble – Spread cooled custard in the dish. Fold overhanging phyllo over the custard; add 5 more buttered sheets on top; tuck or trim the edges.
- Bake – Bake for 35–40 minutes until crisp and golden. Let rest for 10 minutes.
- Serve – Dust generously with powdered sugar and optionally with ground cinnamon.
Notes
- Bake on the lower rack for extra crunch at the end.
- Lighten the recipe with part coconut sugar.
- For a vegan version, use almond milk and plant-based butter; replace eggs with 3 tablespoons of cornstarch whisked in hot milk.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg