Peach Bougatsa

Its stone fruit season here in Ontario and we are definitely nicely enjoying all the juicy and flavourful fruit. Bougatsa is one of my favourite Greek desserts. Its buttery crispy phyllo filled with a creamy sweet semolina custard and dusted with cinnamon and icing sugar. I have given it a peach twist and added sweet and juicy Niagara peaches tossed in a vanilla sugar for a seasonal dessert. (Note: you can find vanilla sugar packets in the baking section of any major grocer) Its light, creamy and absolutely sweet and delicious. You can substitute other stone fruit such as nectarines or plum and even so a mixture of all. For a fall flavour version, head over to my Pumpkin Bougatsa recipe!

Lets make the mist out of the last few weeks of summer and enjoy our Ontario stone fruit before they are gone! 💛🍑


4 cup whole milk

1/4 cup unsalted butter 

2/3 cup semolina

2 large eggs + 2 large egg yolks

1/2 cup sugar

5 large peaches, cut in 1/4 inch wedges

9 g vanilla sugar

1/3 cup unsalted butter, melted

1 pkg. (450 g) phyllo, thawed as per package instructions

ground cinnamon  and icing sugar for dusting



Preheat oven to 375 F. Line a 17 x 13 baking sheet with parchment paper.

Add cut peaches in a bowl and toss with vanilla sugar, set aside.

For filling: Boil milk and set aside. In a medium sauce pan over medium heat, melt butter. Add semolina and stir for 5-6 minutes until lightly golden. Whisk in hot milk and continue whisking until it has thickened, about 6-7 minutes. If you have lumps, use the back of a spoon to smooth the lumps out and continue to whisk. Remove from heat and place a piece of plastic wrap on top of the custard to prevent skin from forming, let cool. 

In a medium bowl of a mixer, beat eggs, yolks and sugar until creamy. Whisk in egg mixture to cooled custard until incorporated. Place plastic wrap on top of custard and set aside until ready to use.

Lay 9 of the phyllo sheets on lined baking sheet, lightly brushing each sheet individually with butter. Spread custard evenly on top of layered phyllo sheets leaving 1 inch space around the edges. Top evenly with peaches and old edges in around onto custard and peaches. Layer remaining phyllo sheets on top lightly buttering each sheet to cover custard. Ensure that edges are all closed and phyllo is tucked under on the sides, to avoid custard from seeping out the side. It should be rectangle in shape. Bake in the preheated oven for 35-45 minutes until phyllo is dark golden and crisp. Dust with cinnamon and icing sugar and serve warm. 

SERVINGS 10-12 | PREP & COOK TIME 1.15 hour 

Copyright © 2016 Irene Matys.

All Rights Reserved.

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