Simple Bougatsa Recipe with Custard (No Semolina, Easy Filo Dessert)

Disclosure: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

If you’re looking for a simple bougatsa recipe with custard that actually works without the fuss, this is it.

Now before anyone comes for me… yes, this is what they call a “gialantzi” (γιαλαντζί) aka “fake” bougatsa. This version skips the traditional semolina custard you’ll find in Thessaloniki, and uses a simpler mixture. If you’ve never made it before, I’ve broken down how to make custard from scratch so you can get the consistency right.

And honestly? It still hits.

Crispy, buttery filo on the outside, creamy custard in the middle, finished with icing sugar and cinnamon; it’s everything you want from a Greek custard dessert, just without the extra steps.

This is one of those recipes that looks impressive, tastes even better, and is surprisingly easy once you know what you’re doing.

Table of Contents

What is Bougatsa?

Bougatsa is a traditional Greek custard pie made with filo pastry, most commonly filled with semolina custard and served with icing sugar and cinnamon.

It’s especially popular in northern Greece (like Thessaloniki) and is often eaten for breakfast or dessert.

This version skips the traditional semolina method and uses a simpler custard, making it a more approachable Greek custard dessert you can make at home.

Bougatsa Without Semolina (Is It Still Authentic?)

Traditional bougatsa uses a semolina-based custard, but not everyone has semolina on hand and it can feel a bit more technical to get right.

This version skips the semolina entirely and uses a simpler custard instead. It’s not the traditional Thessaloniki-style bougatsa, but it’s a more approachable, everyday version that still gives you that same creamy filling and crispy filo contrast.

Think of it as a “gialantzi” version (lazy version) easier, quicker, and still delicious.

Why This Bougatsa Recipe Works

-Easier than traditional bougatsa
-No semolina required
-Crispy filo + creamy custard balance
-Uses accessible ingredients
-Perfect “lazy bougatsa” that still delivers

Tips for the Best Bougatsa

Pre-Bake the Filo Properly

This is the difference between crispy and soggy. Don’t skip it.

Don’t Overbake the Custard

It should still have a slight wobble, it will firm up as it cools. If you’re unsure, here’s a guide on whether custard thickens as it cools.

Be Generous with Butter

That’s where the flavour and crispiness come from.

Accept the “Gialantzi” aka Fake

This isn’t traditional but it’s easier, faster, and still delicious.

Watch: How to Make Bougatsa Without Semolina

How to Serve Bougatsa

Bougatsa is best served warm with:

-Icing sugar
-Cinnamon
-Coffee on the side

Perfect for:

-Breakfast
-Dessert
-Entertaining

Simple Bougatsa Recipe with Custard (No Semolina)

This simple bougatsa recipe is a flaky Greek custard pie made with crispy filo pastry and a creamy custard filling. A shortcut “gialantzi” version that’s easy to make at home without semolina, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Servings: 15 people

Course: Dessert

Cuisine: Greek

Ingredients Method

Ingredients

For the Phyllo

450 g Phyllo dough sheets
150 g Butter melted

For the Custard

270 g Granulated sugar
4 Eggs
2 Egg yolks
1 teaspoon Vanilla extract
1 teaspoon Baking Powder
400 g Full cream Milk
400 g Heavy/Thickened Cream
1 pinch Salt

For the Topping

1 tablespoon Dark brown soft sugar
2 tablespoons Icing sugar
1 tablespoon Cinnamon

Method

Prepare the Phyllo

Preheat oven to 200ºC (390ºF) fan-forced.
Brush a 30x35 cm baking pan with melted butter.
Brush two sheets of phyllo with butter and layer them in the pan.
Drizzle butter on the remaining phyllo sheets, crumple them, and arrange in the pan without pressing.
Pour leftover butter over the top.
Bake on the highest oven rack for 20 minutes until golden and crispy.

Make the Custard

In a bowl, whisk together eggs, yolks, and sugar until sugar dissolves.
Add vanilla, baking powder, milk, cream, and salt; mix well.

Assemble the Bougatsa

Remove baked phyllo from the oven and reduce heat to 180ºC (350ºF).
Pour the custard evenly over the phyllo using a jug.
Sprinkle dark brown sugar over the top.
Bake for 20-25 minutes until the custard is set but slightly wobbly in the center.

Serve

Cool slightly, dust with icing sugar and cinnamon, slice, and enjoy!

How to Store Bougatsa

Fridge: Up to 3 days
Reheat: Oven for best texture
Note: Filo will soften slightly over time

Note: While it can be stored in the fridge, freezing custard-based desserts can change the texture. Here’s what to know about whether custard can be frozen without ruining it.

FAQs: Bougatsa Recipe

1.Is bougatsa Greek or Turkish?

Bougatsa is a Greek pastry with roots in the Byzantine era, though similar desserts exist in Turkish cuisine.

2.What is the difference between bougatsa and galaktoboureko?

Bougatsa is not soaked in syrup, while galaktoboureko is, making it much sweeter and heavier.

3.Can I make bougatsa without semolina?

Yes, this recipe is designed as a bougatsa without semolina, using a simple custard instead. It’s easier to make and uses more common pantry ingredients.

4.What does “gialantzi bougatsa” mean?

“Gialantzi” basically means not traditional; a shortcut version. And that’s exactly what this is.

5.Why didn’t my filo crisp up?

Usually due to not enough butter or skipping the pre-bake step.

6.Why did my custard curdle?

The oven was too hot or it was overbaked. Keep it at 180°C and remove while slightly wobbly.