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Bougatsa with Honey and Pistachios Recipe

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4.4 from 44 reviews

Bougatsa with Honey and Pistachios is a traditional Greek dessert featuring a creamy semolina custard encased in crispy layers of buttered phyllo pastry. Baked until golden and served with a fragrant honey-lemon syrup, powdered sugar, cinnamon, and chopped pistachios, this dessert offers a perfect balance of textures and flavors that delight the senses.

Ingredients

Custard

  • 5 cups whole milk
  • 1 cup granulated sugar
  • ½ cup fine semolina flour (preferably Monastiri brand, imported from Greece)
  • Small pinch kosher salt (preferably Diamond brand)
  • 1 whole extra large egg
  • 3 extra large egg yolks
  • 1 Tablespoon cornstarch
  • Zest of 1 large lemon
  • 2 teaspoons vanilla paste or extract
  • 2 Tablespoons unsalted butter (preferably Plugra brand)

Phyllo and Assembly

  • 1 packet phyllo pastry sheets
  • About 1½ sticks unsalted butter, melted (preferably Plugra brand)
  • ¼ cup water
  • ¼ cup granulated sugar
  • 2-3 Tablespoons honey (preferably Attiki pure Greek honey with wild flora and thyme)
  • Juice of ½ large lemon
  • 1 cinnamon stick
  • Cinnamon powder (for sprinkling)
  • Powdered sugar (for garnish)
  • ¼-⅓ cup pistachio nuts, chopped

Instructions

  1. Preheat and Prepare. Preheat the oven to 350°F and place the rack in the center position. Butter a 9-inch deep-dish pie ceramic baking dish thoroughly to prevent sticking and ensure even browning.
  2. Make the Custard Base. In a large saucepan, combine 5 cups of whole milk, 1 cup sugar, ½ cup semolina flour, and a pinch of kosher salt. Whisk over low-medium heat until sugar dissolves and semolina is evenly distributed, taking care to stir constantly to avoid clumping.
  3. Temper the Eggs. In a smaller bowl, whisk together 1 whole extra large egg, 3 egg yolks, and 1 Tablespoon cornstarch. Gradually add about three ladles of the hot milk mixture into the egg mixture while whisking continuously to prevent curdling.
  4. Combine and Thicken Custard. Pour the tempered egg mixture through a sieve directly into the saucepan with the hot milk mixture. Stir over medium heat, adding lemon zest and vanilla paste, whisking constantly until the mixture thickens to a creamy custard consistency without burning.
  5. Finish Custard. Remove custard from heat and stir in 2 Tablespoons unsalted butter until melted and fully incorporated. Set aside to cool slightly.
  6. Layer the Phyllo. Place a sheet of phyllo dough in the buttered baking dish with about a third hanging over the edges. Brush generously with melted butter. Repeat layering and buttering about 10-12 sheets loosely, allowing the dough to drape over the sides.
  7. Add Custard Filling. Pour the prepared custard evenly over the layered phyllo in the baking dish, spreading it out gently.
  8. Fold Phyllo Over Custard. Fold the overhanging phyllo edges over the custard, working from the last sheet to the first, brushing each fold with melted butter to seal the edges.
  9. Create Top Phyllo Decoration. Take one phyllo sheet at a time, scrunch into a fan or accordion shape and create concentric overlapping circles over the custard surface, starting in the center like a seashell shape until the entire surface is covered. Drizzle with melted butter to coat fully.
  10. Prepare for Baking. Flick water over the top of the phyllo with wet fingers to encourage crispness. Optionally score the top gently without cutting through to help with portioning later.
  11. Bake. Bake in the preheated oven for 30-35 minutes or until the phyllo is golden brown and crisp.
  12. Make Honey Syrup. While the bougatsa bakes, combine ¼ cup water, ¼ cup sugar, and 1 cinnamon stick in a small saucepan over medium heat. Stir until sugar dissolves. Add 2-3 Tablespoons honey and juice of ½ lemon. Simmer briefly, then turn off heat and allow to steep. Remove cinnamon stick before serving.
  13. Cool and Assemble. When the bougatsa is done, remove it from the oven and let rest for 15 minutes. Sprinkle ground cinnamon on top, then drizzle a few tablespoons of the honey syrup evenly over the pastry.
  14. Final Garnish and Serving. Wait an additional 10-15 minutes to let flavors meld, then generously sprinkle powdered sugar and chopped pistachios over the top. Serve the remaining syrup on the side. Enjoy warm for the best experience.

Notes

  • When cooking the custard, constant stirring is essential to prevent clumping and burning.
  • Tempering the eggs prevents scrambling and ensures a smooth custard.
  • Handling phyllo dough gently and keeping it covered prevents it from drying out.
  • Flicking water on phyllo before baking encourages a crisp crust.
  • Scoring the top before baking can make cutting easier but should be done carefully to avoid damaging the structure.
  • The honey syrup adds sweetness and moisture, balancing the crispy phyllo layers.
  • Serve bougatsa warm for optimal texture and flavor.

Find it online: https://justsosavory.com/bougatsa-with-honey-and-pistachios-recipe/