Greek Bougatsa with Honey and Pistachios

in this new take on an elegant Greek pastry, dreamy layers of flaky phyllo dough are filled with a vanilla custard and topped off with pistachios and honey.

Greek Bougatsa is a layered, custard-filled pastry that traditionally fuses crispy phyllo with a creamy custard filling. It is a much loved pastry, traditionally enjoyed as a breakfast treat or dessert, especially in northern Greece and the region of Macedonia, where it is said to have originated. It is often eaten warm, straight from the bakery, wrapped in parchment paper for easy handling on the go.

While bougatsa has become a staple across Greece, each region might put its spin on it. In Crete, for instance, the filling may lean more towards cheese, like mizithra, while in central Greece, the custard-filled version is more widespread. The savory meat-filled bougatsa is also popular in some areas and provides a more filling option for lunch or a light dinner.

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In our version, we stick with the custard, and then top it all off with a delicious drizzle of honey, powdered sugar, and a sprinkle of chopped pistachios.

And while it looks like a complicated pastry to make, it is deceptively simple. If you use store-bought phyllo, you’ll need only about 15-20 minutes of preparation, and once it is baked, you just need to sprinkle our delicious toppings on it, and you’re done. It is elegant, light, and absolutely adorable.

The only part of the recipe that needs a little bit of extra attention is the folding of the phyllo. It’s not difficult at all, but needs a good visualization, and we recommend this from the excellent website Phoodie.com – as it clearly shows the fanning of the dough into multiple layers.

How to Make Greek Bougatsa with Honey and Pistachios

1. Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (180°C). Butter a 10-12 inch round cake pan generously to prevent sticking.

2. Prepare the Phyllo Layers

• Melt the butter in the microwave or on the stove. Place a sheet of phyllo on a clean surface.
• Carefully fold the sheet in a fan-like shape, then roll it up into a scroll, resembling a snail shell.
• Place the rolled-up sheet in the center of the buttered cake pan.

3. Layer the Phyllo Sheets

• Repeat with the remaining phyllo sheets, folding each like a fan and rolling it up before placing it around the initial scroll in the pan.
• Continue this process, creating a circular, layered effect until the pan is fully lined with the folded phyllo.

4. Butter and Bake the Phyllo

• Brush the layers of rolled phyllo with the melted butter, ensuring the butter reaches into each crevice.
• Bake in the preheated oven for about 30 minutes, or until the phyllo turns golden brown.

5. Prepare the Custard

• While the phyllo bakes, combine the eggs, heavy cream, sugar, vanilla seeds (or vanilla bean paste), and cinnamon in a large mixing bowl.
• Whisk until the mixture is smooth and well combined.

6. Add the Custard and Finish Baking

• Once the phyllo is golden and crisp, remove it from the oven and carefully pour the custard over the entire pastry.
• Place the bougatsa back in the oven and bake for an additional 30 minutes, checking occasionally to prevent over-browning. If it begins to brown too much, cover with aluminum foil for the remainder of the baking time.

7. Garnish and Serve

• Remove the bougatsa from the oven and allow it to cool slightly.
• Drizzle with honey, dust with powdered sugar, and sprinkle chopped pistachios over the top.
• Serve warm for the best texture and flavor.

Recipe Notes

• Phyllo Dough Tips: Work carefully with phyllo as it can tear easily. If a sheet rips, continue folding and rolling—it will blend in after baking.
• Custard Consistency: The custard should be smooth and lump-free. Whisk gently to avoid creating air bubbles.
• Serving: Bougatsa is best enjoyed warm, as the custard filling sets perfectly but still has a creamy texture.

Greek Bougatsa with Honey and Pistachios

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5 from 14 reviews

• Author: Kathleen Siegle
• Total Time: 1 hour 15 minutes
• Yield: 10 servings 1x

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Description

Greek Bougatsa is a layered, custard-filled pastry that traditionally fuses crispy phyllo with a creamy custard filling. In our version, we top it all off with a delicious drizzle of honey, powdered sugar, and a sprinkle of chopped pistachios.

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Ingredients

Units USM Scale 1x2x3x

For the Phyllo Dough Base:

1 packet of phyllo pastry (13 oz / 375g)

1 cup (225g) unsalted butter, melted

For the Custard Filling:

5 large eggs

2 3/4 cups (650ml) heavy cream

3/4 cup (150g) granulated sugar

Seeds from 2 vanilla beans or 1/2 tsp vanilla bean paste

1 tsp ground cinnamon

For Garnish:

Amber honey, for drizzling

Powdered sugar, for dusting

1/4 cup (35g) chopped pistachios, for sprinkling

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Instructions

1. Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (180°C). Butter a 10-12 inch round cake pan generously to prevent sticking.

2. Prepare the Phyllo Layers

• Melt the butter in the microwave or on the stove. Place a sheet of phyllo on a clean surface.
• Carefully fold the sheet in a fan-like shape, then roll it up into a scroll, resembling a snail shell.
• Place the rolled-up sheet in the center of the buttered cake pan.

3. Layer the Phyllo Sheets

• Repeat with the remaining phyllo sheets, folding each like a fan and rolling it up before placing it around the initial scroll in the pan.
• Continue this process, creating a circular, layered effect until the pan is fully lined with the folded phyllo.

4. Butter and Bake the Phyllo

• Brush the layers of rolled phyllo with the melted butter, ensuring the butter reaches into each crevice.
• Bake in the preheated oven for about 30 minutes, or until the phyllo turns golden brown.

5. Prepare the Custard

• While the phyllo bakes, combine the eggs, heavy cream, sugar, vanilla seeds (or vanilla bean paste), and cinnamon in a large mixing bowl.
• Whisk until the mixture is smooth and well combined.

6. Add the Custard and Finish Baking

• Once the phyllo is golden and crisp, remove it from the oven and carefully pour the custard over the entire pastry.
• Place the bougatsa back in the oven and bake for an additional 30 minutes, checking occasionally to prevent over-browning. If it begins to brown too much, cover with aluminum foil for the remainder of the baking time.

7. Garnish and Serve

• Remove the bougatsa from the oven and allow it to cool slightly.
• Drizzle with honey, dust with powdered sugar, and sprinkle chopped pistachios over the top.
• Serve warm for the best texture and flavor.

Notes

Phyllo Dough Tips: Work carefully with phyllo as it can tear easily. If a sheet rips, continue folding and rolling—it will blend in after baking.

Custard Consistency: The custard should be smooth and lump-free. Whisk gently to avoid creating air bubbles.

Serving: Bougatsa is best enjoyed warm, as the custard filling sets perfectly but still has a creamy texture.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Baking, Dessert, Pastry
• Method: Oven Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 15g
• Sodium: 200mg
• Fat: 26g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 110mg