5 Reviews

I love this greek pastry recipe! I used half and half in place of whole milk and increased the sugar just slightly, thanks for sharing this great recipe Ev!...Kitten:)

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Kittencal@recipezazz November 28, 2006

Wow!! I must say, I was afraid to make this recipe, it is only the second time I have ever worked with Phyllo and I was unsure of my abilities LOL! It turned out to be a delicious and easy recipe to make, and they came together great. I love the hint of lemon. I have never tried Bougatsa before and it was a taste treat. I will be making these again! Thanks for a great recipe Ev!

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~Leslie~ June 14, 2006

EXCELLENT~ Really the BEST GREEK BOUGATSA I have ever made. This currently replaces my recipe! I actually made it in a pan and cut prior to baking! Very aromatic custard filling ~ Thanks for sharing a delicious recipe Ev.!

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iLuv2cook 2 March 28, 2006

Another one of the many fantastic recipes we learned from Evelyn in our private cooking class. It's easy once you overcome the fear of working with filo and they're even better the next morning with coffee. Victor and Debra Ruzich

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fcentinc October 15, 2004

I made these tonight, they were pretty easy to put together. The cream filling was a bit diffrent. I have never had these before so I cant compare them to anything. I wasn't sure where to add the 1/2 Cup butter that was cut into bits but assumed it was with the milk because in number 4 it says milk mixture. Thanks for posting

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kzbhansen June 17, 2006
Bougatsa (Greek Cream-Filled Phyllo Pastries)