Bougatsa. Custard Phyllo Pastries – a delicious recipe with milk, lemon, sugar, semolina, eggs, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Warm the milk and lemon peel in a saucepan. Stir in semolina until the mixture is thick.
2
In a mixing bowl, beat the eggs, sugar, and vanilla until light and add to the pan, stirring over medium-low heat until it reaches a creamy custard consistency.
3
Remove from heat, take out and discard lemon peel, and allow to cool completely.
4
Lay out one of the phyllo sheets and brush with butter.
5
Place a second sheet of phyllo on top and spread custard lengthwise and carefully roll lengthwise.
6
Then, take the rolled phyllo and shape into a snail, and place on a buttered oven pan. Repeat the process with the remaining custard
7
After all pies are placed on the pan, lightly butter and bake in a preheated over at 170C for 30 min, until golden.
8
Sprinkle with cinnamon, icing sugar and serve.
552
kcal
Calories
18
g
Fat
79
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 1/4 cups whole milk, 12 phyllo sheets 1 pack, 1 lemon, 1 1/4 cups granulated sugar, and more.
Yes, Bougatsa. Custard Phyllo Pastries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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