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Quick custard pie with phyllo - Bougatsa

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.


  • Preheat the oven to 200*C (390*F) set to fan.
  • Melt the butter in a small saucepan over medium heat.
  • Using a pastry brush, brush a 30x35 cm baking pan generously with butter.
  • Brush a sheet of phyllo dough with butter and place it in the pan. Brush another sheet with butter and place it on top.
  • Do not brush the rest of the phyllo sheets with butter; instead drizzle some butter on to them, one at a time. Crumple each sheet, folding it like an accordion and transfer to the pan.
  • Be careful not to press down on them so they don’t flatten.
  • Continue in the same way, placing each folded sheet of phyllo gently next to the other, until all of the sheets of phyllo dough are in the pan.
  • Drizzle the leftover butter over the top of the folded phyllo in the pan.
  • Bake for 20 minutes or until the phyllo turns golden brown and crunchy. To make sure it does become as crunchy as possible, place the baking pan on the highest rack in the oven so the air is able to reach both the top and bottom of the pan. This method of adding the phyllo sheets in the pan also allows the air to circulate between the phyllo giving you the crunchiest result possible.
  • While the phyllo is baking, prepare the custard. Start by beating the 4 eggs, 2 egg yolks, and sugar in a bowl, using a hand whisk. Beat until the sugar has completely dissolved.
  • Add the vanilla, baking powder, milk, heavy cream, salt similar to a crème anglaise.
  • When the sheets of phyllo dough are ready, remove from the oven. Turn the heat down to 180* C (350* F).
  • Pour the custard mixture over the phyllo. You can use a large measuring jug to make it easier and less messy.
  • Sprinkle soft brown sugar over the top. This will give the surface a sweet crunch.
  • Return to the oven and bake for 20-25 minutes more.
  • When ready, remove from the oven and set aside to cool for a bit.
  • Sprinkle with icing sugar and cinnamon. Cut into pieces and serve.


To store, cover with plastic wrap and refrigerate for 1-2 days!

If you don't have vanilla extract you can use zest from 1 orange.

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Nutrition information per portion

Calories (kcal)
17 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
26 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
55 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
15 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
24 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
12 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
4 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
5 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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