This is my husband’s favorite dessert. It is a lesser known cousin of the well known favorite baklava. My husband loves it for the rich and creamy custard that is not too sweet. It is enclosed in a blanket of crispy and buttery filo and two layers of sweet and crunchy walnuts and cinnamon.
Beautiful dessert, and very unique. Something special and sweet for your next big dinner.
3 sticks butter, clarified
3 cups walnuts
1 tsp cinnamon
½ cup sugar
1 cup sugar
1 1/2 cups cottage cheese
½ tsp salt
2 tsp vanilla
3 tsp of clarified butter
½ lb filo dough
Preheat the oven to 350 degrees. Prepare a 9×13” deep baking dish. (like one you would use for lasagna- ignore my oval one in the pictures)
Melt the butter, clarify the butter, skimming the foam off of the top. Reserve the clarified butter.
In the bowl of a food processor, pulse the walnuts until they are a coarse crumb.
Put the nuts in a bowl and add the sugar and cinnamon.
In the same food processor, add the eggs, sugar, cottage cheese, salt and vanilla and process until smooth and fluffy.
Brush the pan with butter, and then add one sheet of filo dough.
Brush the filo dough with butter and then add another layer. Repeat this process, (switching the direction of the filo dough each time) until you have 3 layers.
Brush the top piece with butter, and then sprinkle about half of the walnut/sugar mixture onto the filo dough, evenly distributing it.
Add one more sheet of filo and butter over the nuts.
Next, pour the custard in.
Lay a piece of filo over the custard and gently butter it.
Lay a second piece of filo and butter it.
Gently spread the other half of the nut mixture over the filo dough.
Do another three layers of filo over the top in the same way that you did the first three layers.
When you get to the top, tuck all of the overhang in, and generously brush the whole thing with melted butter.
Carefully slice the top into squares so that the filo won’t puff up too much.
Bake the bugatso in a 350 degree oven for about 45 minutes or until the filo is golden.
Let the bugatso cool some before cutting in order to let the custard set up.
Cut into squares and serve.
- 3 sticks butter, clarified
- 3 cups walnuts
- 1 tsp cinnamon
- ½ cup sugar
- 7 eggs
- 1 cup sugar
- 1½ cups cottage cheese
- ½ tsp salt
- 2 tsp vanilla
- 3 tsp of clarified butter
- ½ lb filo dough
- Preheat the oven to 350 degrees. Prepare a 9x13” deep baking dish. (like one you would use for lasagna- ignore my oval one in the pictures)
- Melt the butter, clarify the butter, skimming the foam off of the top. Reserve the clarified butter.
- In the bowl of a food processor, pulse the walnuts until they are a coarse crumb.
- Put the nuts in a bowl and add the sugar and cinnamon.
- In the same food processor, add the eggs, sugar, cottage cheese, salt and vanilla and process until smooth and fluffy.
- Brush the pan with butter, and then add one sheet of filo dough.
- Brush the filo dough with butter and then add another layer. Repeat this process, (switching the direction of the filo dough each time) until you have 3 layers.
- Brush the top piece with butter, and then sprinkle about half of the walnut/sugar mixture onto the filo dough, evenly distributing it.
- Next, pour the custard in.
- Lay a piece of filo over the custard and gently butter it.
- Lay a second piece of filo and butter it.
- Gently spread the other half of the nut mixture over the filo dough.
- Do another three layers of filo over the top in the same way that you did the first three layers.
- When you get to the top, tuck all of the overhang in, and generously brush the whole thing with melted butter.
- Carefully slice the top into squares so that the filo won’t puff up too much.
- Bake the bugatso in a 350 degree oven for about 45 minutes or until the filo is golden.
- Let the bugatso cool some before cutting in order to let the custard set up.
- Cut into squares and serve.
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I’ve been hoping all week you would post the recipe for Bugatso. It is a favorite but I didn’t know how to make it.
This has been such fun!
This looks lovely! I love baklava and am excited to meet its cousin!
Honestly I thought I knew Greek treats. Apparently not, I have never tried baklava’s cousin, but it looks awesome!
I took a peak at the Bugatso this morning thinking how much I would love to have an ice cold piece with my coffee. The custard filling beckons me!!!
Oh my goodness, I can see why this is your husband’s favorite! I absolutely need to try this – baklava to the next level. 🙂
This looks amazing! I love custard:) One question: is there dairy in the custard? The list just calls for eggs, butter, sugar, salt and vanilla. Just wondering. Thank you!
besides the butter, no extra dairy. The consistency comes from the egg.
The cottage cheese is the other dairy (replacing cream cheese).
Heather, you’re killing me! Each thing you post looks better than the previous. I want to be Greek!
Wow–that must be rich! Which, of course, means that I must try it! Thanks:)
Wow. I had no idea that baklava could be improved upon. But now I believe this is going to be a new favorite. Thank you for showing us how to make this!
Interested to try this. I’ve made Baklava for years. This looks divine
this looks so delicious, glad I saw it on stumble upon 🙂
Thanks Diane! It is such an incredible dessert and so few people know about it!
now this recipe looks amazing, but i thought bougatsa was made with farina (semolina)? can u tell me the difference? cant wait to make!
I have no idea Kristen? I’m not sure where the semolina would come in to play, but I don’t think so. I don’t know the Greeks to use semolina in anything?
Yes Greeks do use samolina Heather ,and they call it simigdali.they are 2 tipes of simigdali(samolina) fine and course,and they are many many Greek deserts beside BOUYATSA,GALATOBOUREKO,HALVA and pies in baking and cooking in Greece
Yes Heather, the first time I found and made a recipe for galactoboureko, I used fine semolina powder. Makes a nice smooth custard.
This looks really good but not a traditional bougatsa. Bougatsa is made with semolina, no nuts. I’m going to try this recipe but call it something different.
Yiota, what is the difference between a bougatsa and galactoboureko?
Heather, I love the idea of the baklava-like layer on top and bottom of the custard! Can’t wait to try this!
Hi Heather–did you use a #4 filo or a heavier #7? I have one in the oven right now–I used #4, but since it felt so delicate I used 5-6 sheets instead of the 3 in your recipe. Also, all my Greek recipes do contain a fine farina/semolina along with milk–it is just a different way to do the custard. Also my family recipes don’t have the walnuts so this was a nice switch for me. Thanks.
I used #4! Let me know how the extra filo works out!
Love the looks of this! It looks like a mix of galactobourico and baklava! I make my galactobourico in individual rolls so I can keep them frozen and pop them in and serve them warm with syrup.. I want to try this that way.
So there is no syrup in this like baklava or galactoboureko?
This looks delicious! Is it typically served warm or cold??
Can you please specify how custard is made, bit confused as there is no milk. Would it be very eggy???
Asimina, I am changing the recipe a little bit to make it easier for people and adding some cottage cheese- see above.
Hi, can you please give me the quantities in grs… french girl Walt to try your great recipe.
Sorry for The mistake
Hi, can you please give me the quantities in grs… french girl want to try your great recipe.
Question — is entire amount of melted butter intended for brushing on filo dough? I am confused about that — 3 sticks plus 3 TBS — all for brushing?
Crazy I know but that is truly how much butter my mother-in-law uses to make this dish. THta is how the filo gets so buttery golden and crispy!
Thank you — am attempting this dish today! It looks so delicious.
can I use Ricotta instead of cottage cheese?
This looks awesome! I want to try for my niece birthday but I’m wondering did you use all 3 sticks of butter. It looks little to much
Hi Sebina- I know, I know! It is SO MUCH BUTTER! all of my mother-in law’s recipes look like that. Yes, I did use all of the butter and it is definitely not a healthy recipe!
I was looking for a printed recipe for the Bougatsa
Hi was wondering… you said the cottage cheese replaces the cream cheese?? Can I use cream cheese instead? Would I use the same amount? Do I bake the the same? I’m so excited for this never knew baklava had a cousin lol and I make baklava all the time.
Hi Fay, I dont mention cream cheese anywhere and they definitely are not interchangable for this recipe!
I found your recipe delightful and radical. As a Greek I can tell you that Bougatsa or Mpougatsa is quite different this looks like a galaktoboureko and mpaklava combination that I will certain make. Now because both mpaklava and galaktompoureko are syruped pastries may I suggest to try reducing the sugar in the cream and walnuts and pour some syrup right after the baking when it’s still hot. You can make syrup for such pastries really easy and for that pastry quantity boil 300 grams of water, 350 grams of granulated sugar, 1 cinammon stick for 3-4 minutes (start counting time when the boiling starts) in a saucepan and add juice from half a lemon and 3 tablespoons of blossom honey steering constantly to blend. Let it cool and then make the Bougatsa in order when Bougatsa is ready and hot syrup will get cold. Thank you very much for the inspiring recipe.
I’m Greek and this is an excellent recipe and so well explained a first timer with Greek recipes can do it! Bravo!
This is a very “professional” bake. It looks absolutely great, I think I would like to try your recipe for Easter time, if I may? It would be lovely for a change of baking as well as a beautiful presentation for the table. Thank you so much for sharing with us, I hope mine will turn out as smart as yours, bless you 🙂
Hi I have allergies I think you will have difficulties in helping me ; my allergies are eggs, lactose, gluten, ie, wheat, rye, and I’m coeliac so no gluten for me and seafood, all nuts, corn, soy. And soon as I can will need to do more tests to see what else I’m allergic to as I have improve but still get sick from time to time well that what doctors say. OK
Thanks for reading this
Hi Teresa! You have come to the right place- that is not even a remotely scary to me. Just look for the non-seafood and non-corn recipes, all the rest are marked!
Bought all necessary ingredients. Can not print the receipe.
Making Dolmades and Spanikopeta. Would love to make this as desert. Bought all ingredients but can not print the receipe.
I just tried this and not sure where I went wrong, but my custard curdled so I didn’t get a nice custard layer.
I tried this recipe and not sure what I did wrong, but my custard curdled and I didn’t get a nice layer of custard.
Is there a condensed version of this recipe?
I am trying to print the boughasta topped with baklava recipe but Pinterest won’t let me print it. I want to make it for Thanksgiving
A little confused.. is the egg/sugar/cottage cheese the ‘custard’ part or do we make asseverate recipe of custard??
Hi Amy- yes- that is the custard part!
Greetings from Sydney, Australia
Thank you for this recipe. I will be making it tomorrow. A quick question, please. Does the custard taste “eggy” as I see you use 7 eggs? Or does the combination of the cottage cheese sweeten it up?
I have known it be creamy and cutardy, not eggy! the cheese really cuts it!
I made this last Monday night and it was delicious and superb!! Thank you so much for sharing this wonderful recipe. I did look at a number of so called “traditional Bougatsa” recipes that did not include the walnuts and decided I liked yours more (whether it is traditional or not). I love your version and have told a number of people about it and described it as a cross between a baklava and custard tart. Btw, it tasted even better the next day although the pastry was not as crisp. I will have a look at your other recipes as well as this was just perfect!!
Can this recipe be made one day and served the next without the filo getting soggy!
If I make this a day ahead and place the bougatsa in the fridge, does it need to be rewarded or can this be eaten cool? If it is best to rewarm, what oven temperature would you suggest? Thank you.
If I make this a day ahead and place the bougatsa in the fridge, does it need to be rewarmed or can this be eaten cool? If it is best to rewarm, what oven temperature would you suggest? Thank you.
Should I be using a the thick kind of cottage cheese or the liquidy/soft kind that comes in a container?