📋 Ingredient Notes
To make this bougatsa recipe you’ll need the following ingredients:
Semolina: In Greece there are two types of semolina, fine and coarse. You should use fine semolina because the coarse type will make the custard grainy.
Phyllo: Traditionally, Bougatsa is made with “phyllo aeros” which is made by stretching the dough into very thin elastic sheets of phyllo. This is difficult to achieve if you’re not experienced and time consuming, so regular phyllo is used here.
Milk: You can use whatever milk you prefer, but if you want to take this Greek custard dessert to the next level, then use goat milk.
Optional ingredients:
Egg yolks: Yolks will make the custard richer in taste but sometimes can slightly make the filling less creamy if they’re over-baked.
White chocolate: Not traditionally used in Bougatsa, but a small quantity will complement the rest of the flavors. More on how to use it in the recipe card below ⬇️.
Lemon zest: I’ve seen some recipes that use it, but I’ve yet to taste a bougatsa with lemon zest here in Greece!