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Bougatsa Rolls (Custard Filled Phyllo)

Total Time: 1 HR 30 MIN Makes: 9-10 rolls
Prep Time: 30 MIN Cook Time: 1 HR

Rich creamy custard wrapped in golden flaky phyllo dough and sprinkled with confectioners’ sugar. So decadently delicious for breakfast, snack or dessert!


1 roll Athens® Phyllo Dough (9” x 14”), thawed
3 large eggs
2 large egg yolks
4 cups milk
1 cinnamon stick
1 cup sugar
1/4 teaspoon salt
1 1/2 sticks unsalted butter, divided
1/2 cup semolina flour
2 teaspoons vanilla extract
lemon zest, from 1 lemon
2 tablespoons cinnamon
1 cup confectioners’ sugar


Thaw one roll of phyllo, following thawing instructions on package.

In a small bowl whisk together eggs and egg yolks, set aside. In a large saucepan, heat milk with cinnamon stick over medium heat 9-10 minutes or until steaming. Stir in sugar, salt, 2 tablespoons butter and semolina flour to milk. Over low heat, cook and stir with a whisk about 8 minutes or until slightly thickened. Slowly add 1 cup of milk mixture to eggs about 1/4 cup at a time while whisking eggs to temper (do not rush this process or eggs will curdle). Once eggs are tempered, slowly mix into milk mixture. Add vanilla and lemon zest, cooking and stirring approximately 3-4 minutes or until thickened enough to coat the back off a spoon. Remove from heat and place a piece of plastic wrap on top of custard. Allow to cool for 2 hours or until it comes to room temperature. Alternately place pan of custard in ice water to cool more quickly. Remove cinnamon stick.

Preheat oven to 350ºF. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on work surface with a short side near you. Lightly brush with melted butter and layer with another sheet of phyllo and brush with butter. Spoon 1/4 cup filling about 3″ from bottom edge. (A standard ice cream scoop is 1/4 cup and works well.) Fold phyllo up over filling and fold sides in to meet in center. Loosely roll to end of strip. Place seem side down on baking tray. Brush lightly with butter. Repeat procedure with remaining phyllo and filling.

Bake 35 minutes or until golden brown. Allow to cool a little. Sprinkle with cinnamon and then with plenty of confectioners’ sugar. Serve warm, room temperature or chilled.


Serving size: 1 piece (170g), Amount per serving: Calories 360, Total Fat – 18g, Saturated fat – 10g, Trans Fat – 0g, Cholesterol – 150mg, Sodium – 170 mg, Dietary Fiber – 1g, Total Carbohydrate –44g Total Sugars – 26g, Protein –8g, Vitamin D – 10%, Calcium 10%, Iron 6%, Potassium 4%


For a bite size treat, try Athens Phyllo Shells. Place empty phyllo shells on baking tray and crisp in 350ºF oven for 3-5 minutes. Allow to cool and pipe or spoon cooled custard in shells. Sprinkle with cinnamon and confectioner’s sugar and serve.